1 pie crust, frozen
2 cups pecans
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 tsp pure vanilla extract
2 tbsp unsalted butter, melted
3 tbsp bourbon
|1/2 teaspoon salt
3/4 cup dark chocolate chips
Preheat the oven to 375°.
On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop.
In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended.
Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into the pie shell.
Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set.
Transfer the pie to a rack and let cool for at least 1 hour before serving.