SHAPE & BLIND BAKE THE CHOCOLATE PIE CRUST
If using frozen dough, either defrost in the refrigerator overnight or on the counter for 1.5-2 hours before rolling.

1. Allow the dough disk to warm up for a few minutes on the counter, you should be able to easily make an indention when you press your thumb lightly in the top of the dough disk.
2. On a lightly floured surface, use a rolling pin to roll out the first pie dough disk into a 11"-12" round about ¼" - ⅛" thick.

3. Gently transfer the rolled dough into a 9" pie pan, leaving a 1-2" overhang all the way around. Tuck the edge underneath itself to form a ring around the edge of the pie plate.

4. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger or knuckle on the other. Use a fork to prick small holes into the bottom of the pie shell. Place the pie shell in the freezer and chill for at least 20 minutes.

   *Don't waste the scraps, gather them together and re-roll, then cut leaf stamps or desired shape. Place on a lined baking sheet in the freezer. You will bake these separately.

5. Preheat oven at 400°F.
6. Place the frozen pie shell on a lined baking sheet. Then line the chilled pie shell with a layer of parchment paper or aluminum foil. Fill the lined shell with beans, pie weights or rice. Be sure the weights fill the entire shell and reach to the edges and up the sides.
7. Bake with weights for about 15 minutes, until the crust barely begins to turn a golden color and starts to look dry. Carefully remove the lining and weights, then bake for another 5 minutes until the bottom of the shell looks dry, too. Allow to cool on a rack.
   *If you have dough scraps decorations, lightly beat the egg for egg wash. Gently brush the leaves with the egg wash and sprinkle with turbinado sugar. Bake on a lined baking sheet alongside the pie shell, until the leaves are crisp and a deep brown color, about 10-15 minutes.

PREPARE THE FILLING

1. Turn the oven down to 350° F.
2. Whisking the brown sugar and maple syrup together in a heavy saucepan over medium heat until the sugar is fully dissolved. Remove from heat.
3. Whisk in the butter, bourbon, salt and vanilla. Allow the mixture to cool.
4. Once the mixture has cooled way down, lightly whisk in the eggs. Mix until the mixture is fully blended and starts to thicken.
   *If the mixture is too warm, the eggs will begin to cook and the yolks will start to curdle. 

BAKE THE PIE

1. Whisk together the egg with about 1 teaspoon of water to make the egg wash.
2. Once the pie shell has cooled, layer the chocolate chips on the bottom of the shell. Then top with the toasted hazelnuts.
3. Carefully pour the maple bourbon filling over the top.
4. Gently brush the edges of the pie crust with egg wash and sprinkle with turbinado or sparkling sugar.
5. Place on a baking sheet and bake on the center rack of the oven at 350°F for 40-45 minutes. Until the filling is set; rotating the pan halfway through. The filling should be just barely jiggly in the center when ready.
6. Place on a cooling rack and allow to cool for a least 2 hours before cutting. Decorate the pie with baked crust cookies in any design your heart desires.