Ina Garten's Bourbon Chocolate Pecan Pie

williams-sonoma.com

Reviere

½ cup (3 ½ oz./105 g) lightly packed light brown sugar

½ cup (4 oz./125 g) granulated sugar

½ cup (2 oz./60 g) all-purpose flour

1 tsp. kosher salt

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and slightly cooled

2 extra-large eggs

1 tsp. pure vanilla extract

2 ½ Tbs. good bourbon, such as Maker’s Mark

1 ¼ cups (7 ½ oz./235 g) semisweet chocolate chips, such as Nestle’s

1 cup (4 oz./125 g) whole pecans, coarsely chopped

One (9-inch/23-cm) store-bought frozen pie crust

Good vanilla ice cream, such as Häagen-Dazs, for serving

subheading: Related Recipes:

Mama Jo’s Pecan Pie

Pecan Pie with Lattice Crust

Bourbon Pecan Tart

Directions at williams-sonoma.com

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