Ingredients:

  • 1 (9-inch) deep-dish pie crust, chilled
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 cup light corn syrup
  • 1/2 cup unsalted butter, melted and cooled
  • 3 tbsp bourbon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves, lightly toasted
  • 1 cup semi-sweet chocolate chunks

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chilled pie crust into the dish and trim the edges.
  3. Line the crust with parchment paper and fill with pie weights.
  4. Bake for 12-15 minutes until the edges are just set. Remove weights and parchment; set aside.
  5. In a large bowl, whisk together the melted butter, brown sugar, and corn syrup until smooth.
  6. Slowly whisk in the bourbon, vanilla extract, and salt.
  7. Add the eggs one at a time, whisking gently until just combined. Do not over-whisk.
  8. Using a spatula, gently fold in the toasted pecans and chocolate chunks until evenly distributed.
  9. Pour the mixture into the pre-baked crust.
  10. Bake for 45-55 minutes until the edges are set.
  11. Allow the pie to cool for 2 hours to ensure the filling sets completely before slicing.