Bourbon Chocolate Pecan Pie

Instructions

1. Prepare the pie crust
   Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate, crimp the edges decoratively, and refrigerate while preparing the filling.
2. Toast the pecans
   Spread the pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant, being careful not to burn them. Remove from oven and let cool. Coarsely chop ½ cup of the pecans, leaving the rest as halves.
3. Prepare the filling
   In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt until smooth and well combined. In a separate small bowl, toss the chocolate chips with the flour to coat (this prevents them from sinking), then stir into the egg mixture along with the chopped pecans.
4. Assemble the pie
   Pour the filling into the chilled pie crust. Arrange the remaining pecan halves decoratively on top of the filling, pressing them lightly into the surface.
5. Bake the pie
   Place the pie on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 50-55 minutes, or until the center is just set but still slightly jiggly. The filling will continue to set as it cools. If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield.
6. Cool and serve
   Transfer the pie to a wire rack and allow it to cool completely for at least 2 hours before slicing. This allows the filling to set properly. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if desired.