Roll out prepared pie crust and press into your pie pan. Then place parchment paper or foil over the crust and fill the pan with pie weights (can use beans or grains instead). Bake for 20 minutes. Remove parchment paper/foil and bake the crust until it's a pale golden color, about 5 to 10 minutes longer.
Lower oven temperature to 350° degrees. Spread the pecan halves onto a baking sheet. Bake for 5-10 minutes. Remove and set aside.
Make the Filling
In a small saucepan over low heat, melt together the butter and chocolate. Stir until smooth, then remove from heat and allow to cool.
In a large bowl, whisk together cooled chocolate-butter mixture with corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. OPTIONAL: if you cut out decorative pieces from a second pie crust (as I did in these photos), add those to the top of the pie not.
At this point you can either carefully place the filled baking pan into the middle rack of your oven. Or, you can place it to a large rimmed baking sheet, and then place into the middle rack of your oven (the baking sheet simply makes it easier to transfer without spilling).
Bake the pie at 350°F for 30-40 minutes. The pie will be done when the filling is set and barely jiggles when you move the pan. When done, remove pie from the oven and cool completely on a wire rack before serving.
Refrigerate well-wrapped or in an airtight container for up to 5 days.Freeze in a freezer-safe bag or container for up to 3 months
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