SERVES 8–10
1 9-inch pie crust (homemade or store-bought)
3 large eggs
1 cup light brown sugar
1 cup light corn syrup
5 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
¼ cup bourbon
½ teaspoon kosher salt
1½ cups pecans, coarsely chopped
¾ cup semisweet or bittersweet chocolate chips
Preheat oven to 375 F. Place crust in a 9-inch glass pie baking dish. Line crust with parchment paper and weight with pie weights or beans. Bake in the oven for 6–7 minutes. Remove pie shell from oven and remove pie weights and parchment. Allow to cool.
In a medium to large bowl, whisk together eggs, sugar, corn syrup, butter, vanilla, bourbon and salt. Stir in pecans and chocolate chips. Pour into the pie shell and bake for 35–45 minutes or until the sides are firm but the center is still slightly shaky. Do not overcook. Remove from oven and allow to cool. Serve at room temperature or slightly warmed.
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