Cream Cheese Pie Dough
3 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 (8-ounce) package cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups packed brown sugar
1/2 cup maple syrup
1/2 cup corn syrup
1/4 cup molasses
2 tablespoons unsalted butter
3 large eggs
1 tablespoon vanilla
2 tablespoons bourbon (optional)
1 pound pecan halves or pieces
1 cup semi-sweet chocolate chips
To make the pie dough: Lightly coat two 9-inch pie pans with nonstick cooking spray.
In a large bowl, combine the flour, sugar, and salt. Sift in the baking powder to ensure there are no lumps.
Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl and the paddle. Add the flour mixture and mix just until the dough comes together. Transfer the dough to a very lightly floured counter and knead until smooth, about 2 minutes. Cover with plastic wrap, and chill in the refrigerator until slightly firm, but not hard, 15 to 20 minutes.
Divide the dough in half and form each half into a ball. Roll each ball of dough into a disc just larger than the circumference of the pans. Line each pan with dough, taking care to trim off the excess. Chill in the refrigerator until ready to use.
To make the filling: Heat the oven to 325 degrees.
In a medium saucepan, combine the brown sugar, maple syrup, corn syrup, molasses and butter. Cook, stirring occasionally, until the butter is melted but the syrup isn’t boiling. In a large bowl, whisk together the eggs and vanilla until completely combined. Add the syrup mixture to the egg mixture and whisk until smooth. Whisk in the bourbon, if desired. Let cool to room temperature.
Evenly divide the pecans and chocolate chips between each pie shell. Pour the syrup mixture over the nuts, distributing it evenly between the two pie shells.
Bake until golden brown and the pie is slightly souffled yet firm, about 1 hour. Test by sticking a knife in the center of the pie. If the tip comes out looking very wet,continue to bake until the knife comes out looking more sticky than wet. Let cool the pies cool completely before serving.