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Ingredients
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Crust
Filling
Optional Serving
Method
Crust
- 1
Make dough
In a large bowl, whisk together 1.25 cups all-purpose flour, 1 tsp granulated sugar, and 0.5 tsp salt until combined.
- 2
Cut in 8 tbsp cold cubed unsalted butter using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Sprinkle 3 tbsp ice water over the mixture, tossing gently with a fork until dough just comes together. Add an extra 1 tsp water if necessary, but avoid overworking.
- 4
Gather dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- 5
Blind-bake crust
On a lightly floured surface, roll chilled dough to a 12-inch circle. Fit into a 9-inch (23 cm) pie plate, trim and crimp edges. Chill 15 minutes while oven preheats to 375°F (190°C).
- 6
Line crust with parchment paper and fill with pie weights or dried beans. Bake for 18 minutes, then remove weights and parchment and bake 5–7 more minutes until lightly golden. Reduce oven temperature to 350°F (175°C) for filling.
Filling
- 7
Prepare filling
In a medium bowl, whisk together 3 large eggs until smooth. Add 1 cup light corn syrup, 0.75 cup packed dark brown sugar, and 4 tbsp melted butter and whisk until combined.
- 8
Stir in 3 tbsp bourbon, 1 tsp vanilla extract, and 0.25 tsp fine sea salt. Mix thoroughly.
- 9
Fold in 1 cup mini semisweet chocolate chips and 1.5 cups chopped pecans until evenly distributed.
- 10
Assemble and bake
Pour the filling into the warm pre-baked pie shell, smoothing the top. Bake at 350°F (175°C) for 40–50 minutes, until center is set but slightly jiggly (a thermometer in center should read ~200°F/93°C). If edges brown too quickly, tent with foil for the last 10–15 minutes.
- 11
Remove pie from oven and cool on a wire rack for at least 2 hours to finish setting. For best texture, cool to room temperature, then chill 2 hours before serving.
Serving
- 12
Slice pie with a sharp knife. Serve each slice warm or chilled with an optional scoop of vanilla ice cream (add $2). If desired, drizzle a teaspoon of warmed bourbon-spiked caramel over the ice cream for extra flair.
- 13
Store leftover pie covered in the refrigerator for up to 4 days. Rewarm slices in a 300°F (150°C) oven for 8–10 minutes to serve warm.