Also known as THE PIE(tm) on my blog.
- One 9″ prepared pie crust, do not pre-bake/blind bake
- 4 TBSP butter, softened
- 3/4 c light brown sugar, packed
- 3 eggs, beaten
- 3/4 c light Karo (corn) syrup
- 1/4 tsp salt
- 2 TBSP all-purpose flour
- 1 tsp vanilla
- 1 1/2 c crushed pecans
- 1 c semi-sweet chocolate chips
- 2 TBSP bourbon (such as Maker’s Mark)
Cream butter. Add sugar gradually while beating. Add beaten eggs, Karo, salt, vanilla, and flour. Stir in chips and nuts. Stir in bourbon until well mixed. Refrigerate for 20 to 30 minutes, stirring occasionally to remix.
Preheat oven to 425 degrees.
Place crust in a glass pie dish, flour the bottom lightly.
Stir batter one final time, and pour into pie crust. Place on the bottom rack of the oven (if you don’t the bottom crust will come out soggy, as I discovered to my dismay) and bake at 425 for 15 minutes. Reduce heat to 350 degrees. If necessary, cover pie crust edges with foil to avoid burning. Continue baking for about 45 minutes, until center is no longer jiggly.
Let cool nearly completely before serving; pie surface will settle considerably during cooling. Serve with Whiskey Brown Sugar Whipped Cream.