Game plan: The pie can be made up to 2 days in advance. Cool completely, cover with plastic wrap, and refrigerate until ready to serve.
- Yield: 1 (9-inch) pie
- Difficulty: Medium
- Total: 1 hr 25 mins, plus cooling time
- Active: 20 mins
- 1 Basic Pie Dough
- 6 large eggs
- 1 large egg yolk
- 1 1/3 cups dark corn syrup
- 1/3 cup packed light brown sugar
- 4 tablespoons unsalted butter (1/2 stick), melted
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups whole pecans, toasted
- 4 ounces semisweet chocolate chips
- Heat the oven to 350°F and arrange a rack in the lower third. Lightly flour a work surface and roll the dough into a round approximately 12 inches in diameter and 1/4-inch thick. Line a 9 1/2-inch deep-dish pie plate with the dough and trim off excess. Pierce the base of the crust with a fork several times, line with a piece of parchment paper, and fill with pie weights or dried beans.
- Bake until dough starts to set, about 15 minutes. Remove the pie weights and parchment paper and continue to bake until dough is dry and slightly brown, about 10 to 15 minutes more. Remove from the oven and raise the oven temperature to 375°F.
- Meanwhile, whisk together eggs, egg yolk, corn syrup, brown sugar, butter, bourbon, vanilla, and salt in a medium bowl until smooth, about 1 minute. Add nuts and chocolate chips and mix until evenly combined.
- Pour into crust and bake until filling is set, slightly puffed, and dark brown, about 35 to 40 minutes. Remove to a wire rack and let cool completely before cutting. Serve cold or at room temperature.