Chocolate-Pecan-Bourbon Pie

Crust

1 prepared 9-inch pie crust

¼ cup heavy cream (to glaze the pie edges)

Filling

3 large eggs, at room temperature

½ cup plus 1 tablespoon sugar

1¼ cups dark corn syrup

½ tablespoon pure vanilla extract

1 tablespoon bourbon

5 tablespoons unsalted butter, melted and warm

1½ cups chopped pecans

¾ cup semisweet chocolate chips

Heat the oven to 350 degrees.

Place the rolled pie crust dough into a 9-inch pie plate so that the edges of the circle drop over the rim. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the shell with heavy cream to create a golden brown finish. Set the pie shell to the side while you make the filling.

To prepare the filling: Using an electric mixer on medium speed, mix together the eggs, sugar, corn syrup, vanilla and bourbon. Scrape the sides and bottom of the bowl at least two times while mixing. Add the warm melted butter and mix well. In a separate bowl, combine the pecans and chocolate chips. Sprinkle the pecan-chocolate chip mixture across the bottom of the pie shell. Pour the filling over the nuts and chips, covering them completely.

To bake: Place the pie plate on a baking sheet and bake for 40-45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. Don’t worry about this — the pie will continue to bake after it’s removed from the oven. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 2 to 3 hours before serving.

Makes one 9-inch pie; about six to eight slices.

“Perfect Pies: The Best Sweet and Savory Recipes from America’s Pie-Baking Champion”