Chocolate Bourbon Pecan Pie

Instructions

1. Prepare the crust
   Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish, crimping the edges decoratively. Refrigerate while preparing the filling.
2. Toast the pecans
   Spread the pecans on a baking sheet and toast in the preheated oven for 7-8 minutes until fragrant, stirring once halfway through. Watch carefully to prevent burning. Remove and let cool, then coarsely chop 1 cup of pecans, leaving the remaining 1/2 cup as halves for decorating.
3. Prepare the filling
   In a large bowl, whisk together the eggs, granulated sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt until well combined. Toss the chocolate chips with the flour in a small bowl to coat (this prevents them from sinking), then fold them into the mixture along with the chopped pecans.
4. Assemble the pie
   Pour the filling into the chilled pie crust. Arrange the reserved pecan halves decoratively on top of the filling. Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.
5. Bake the pie
   Bake in the preheated oven for 30 minutes, then remove the foil or pie shield and continue baking for an additional 20-25 minutes, until the filling is set around the edges but still slightly jiggly in the center. The pie will continue to set as it cools.
6. Cool and serve
   Transfer the pie to a wire rack and allow it to cool completely, at least 2 hours or overnight. This cooling time is crucial for the filling to set properly. Serve at room temperature with whipped cream or vanilla ice cream if desired.