Ingredients
- 1 9” pie crust, chilled
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 2 eggs, lightly beaten
- 1/2 cup butter, melted and cooled
- 2 tablespoons bourbon
- 1 1/2 teaspoons vanilla extract
- pinch salt
- 1 cup chopped pecans
- 1 1/4 cups semisweet chocolate chips
- whipped cream for serving (optional)
Preparation
- Preheat oven to 375˚F. Line pie crust with parchment paper then fill with 1 lb dry beans or pie weights. Bake for 7 minutes. Remove crust from oven. Remove paper and weights from crust. Dock the bottom of crust with fork then bake for another 7 minutes. Allow crust to cool while preparing filling.
- Turn oven down to 350˚F. Mix together flour, sugar, eggs, butter, bourbon, vanilla, and salt. Fold in pecans and chocolate.
- Pour filling into pie crust and bake for 35-40 minutes or until top is golden brown. Cover edges of crust with foil halfway through baking if needed to avoid burning.
- Allow to cool before slicing. Serve with whipped cream if desired.