<http://schema.org/recipeInstructions>
" Make the dough: Place the flour, 2 tablespoons sugar, and 1/4 teaspoon salt together in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the cold butter and pulse until mixture resembles coarse meal. Drizzle in 3 to 6 tablespoons ice water and pulse until a dough just begins to form. Gather the dough into a disk, wrap in plastic, and chill until firm \u2014 about 45 minutes. Blind-bake the crust: Preheat oven to 400 degrees F. Roll out the dough to a 13-inch circle, place into an 11-inch pie plate, and crimp the edges. Line with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights, and bake for 5 more minutes. Make the pie filling: Lower oven setting to 350 degrees F. Combine the corn syrup, remaining sugar, eggs, melted butter, bourbon, vanilla, and remaining salt in a large bowl and set aside. Sprinkle the chocolate and chopped nuts over the bottom of the pie shell and pour the egg-vanilla mixture on top. Place the pecan halves in a decorative pattern on top of the filled pie and bake until golden and set \u2014 about 45 minutes. Transfer the pie to a wire rack and let cool for 90 minutes. Pie will keep covered for up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1203/chocolate-bourbon-pecan-pie-3310/>