Chocolate Bourbon Pecan Phyllo Pie

It sure seems like everyone insists on traditional pumpkin pie for Thanksgiving.

I have no problem with this.
In fact, my bestie and I baked up a gorgeous leaf layered pumpkin pie for Thanksgiving this year as well.

We gobbled it up – yes, we did.

However, there is also a time and place for something new and different, and gorgeously decadent – like every day –

It happened for Thanksgiving this year.

Flaky, buttery, chocolatey, crunchy, and sweetly bourbon-y.

Go ahead…make one on your own – Thanksgiving is over ~ but there are so many other days of the year appropriate for chocolate and bourbon.

Christmas, New Year’s – or simply any Tuesday afternoon.

Chocolate Bourbon Pecan Phyllo Pie

1/2 package frozen phyllo dough, thawed
1 1/2 cup butter, melted and divided
1 cup white sugar
3/4 cup light corn syrup
1/4 cup dark corn syrup
1/2 cup butter
4 eggs, beaten
1 cup good quality bourbon or whiskey
1 tsp. vanilla extract
1/4 tsp. sea salt
8 oz. semisweet chocolate chips
1 cup whole pecans

Preheat oven to 325 degrees.
In a small saucepan, combine sugar, corn syrups, and 1/2 cup butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl, combine eggs, bourbon, vanilla, and salt. Mix well.
Slowly pour sugar mixture into egg mixture (about 1 cup at a time to temper), whisking constantly. Stir in chocolate chips and pecans.

Line a 9″ springform pan with parchment paper.

Melt the remaining 1 cup of butter over low heat.
Place 2-3 sheets of phyllo inside the prepared pan. Brush with butter. Spread more thin sheets, alternating directions and angling up the sides of the pan. Brush with butter again and repeat the process until all the phyllo sheets have been used. Brush all surfaces with the last of the butter.