In a food processor, combine the flour, sugar, and salt. Pulse to combine.

On LOW speed, slowly drizzle in the cold water JUST until the dough comes together. It’s okay if it’s still a little crumbly!

Transfer the dough to plastic wrap, flatten into a ½” disc, wrap tightly in the saran wrap, then chill in the fridge 2 hours.

Preheat oven to 400F. Grease a 9” pie plate.

Lightly flour your surface to roll out the dough to ¼” thick. Place in the grease pie plate. Trim and crimp the edges. Poke all over the bottom of the pie plate with a fork.

Add pie weights or dried beans to spread evenly out in the crust.

Place in the freezer for 15 minutes.

Brush the edges of the pie with an egg wash or olive oil then sprinkle with granulated cane sugar. Bake for 10 minutes, then remove the beans to bake another 5-8 minutes to help crispen up the bottom crust.

Let cool 10 minutes before adding the filling.

Add the butter to a saucepan over medium heat. Stir until brown specks form at the bottom and it smells nutty, about 3-5 minutes. Remove from heat.

In a large bowl, combine the maple syrup, brown sugar, vanilla, and eggs. Whisk vigorously for 1 minutes.

Add the salt, bourbon, and browned butter. Whisk vigorously for another 1 minute.

Add the coarsely chopped pecans into the pre-baked pie crust. Spread out evenly.

Slowly drizzle the filling mixture over the chocolate and pecans, allowing it to seep through the pecans before adding more.

Bake for 20 minutes, then cover with aluminum foil to bake 20 minutes. Remove the foil to bake 10 more minutes, or until set in the center.

Let cool at room temperature for 2-4 hours to overnight. If prepping in advance, let completely cool then cover with foil to keep on the counter overnight.