Chocolate Pecan Pie

1. 1Combine flour, salt, and butter in a medium bowl. Using a pastry blender or your fingers, cut butter into flour until mixture resembles fine cornmeal, about 5 minutes.
2. 2Mix egg yolks with 2 tablespoons of the ice water until evenly combined. Add to flour mixture a little at a time, stirring in until dough can be formed into a ball. (Add additional ice water if necessary, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
3. 3Lightly flour a work surface and roll out dough into a round that is roughly 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with dough, trimming excess flush to the edge of the pie plate.

To assemble and bake:

1. 1Heat the oven to 350°F and arrange a rack in the middle. Scatter pecans and chocolate chips evenly over bottom of pie crust. Stir together eggs, corn syrup, sugar, butter, bourbon, and vanilla extract until well blended, then pour into crust.
2. 2Bake until a knife inserted halfway between the center and the edge comes out clean, about 50 to 55 minutes. Remove pie from the oven and place on a rack to cool. Serve pie warm or at room temperature with generous dollops of vanilla whipped cream (optional).

To whip the cream (optional):

1. 1Combine heavy cream and vanilla extract in a large bowl.
2. 2Whisk until soft peaks form (cream will just hold to the whisk), being careful not to overwhip.