Buttery Bourbon Choc Chip Pecan Pie Recipe

Preheat your oven to 350°F (175°C) and place your unbaked pie crust into a 9-inch pie pan, crimping the edges decoratively.

Scatter the toasted pecan halves and semi-sweet chocolate chips evenly across the bottom of the prepared pie crust.

In a large mixing bowl, whisk together the room temperature eggs, granulated sugar, and light brown sugar until smooth and slightly pale.

Add the dark corn syrup, melted unsalted butter, bourbon whiskey, vanilla extract, and salt to the egg mixture, whisking until fully combined.

Slowly pour the liquid mixture over the pecans and chocolate chips in the pie crust, allowing the pecans to rise naturally to the top.

Bake in the preheated oven for 50 to 55 minutes, or until the edges are set and the center has a slight, gelatinous jiggle when nudged.

Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours before slicing so the filling can set properly.