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Prep Notes (one per line)
Butter - melt and slightly cooled Pecans - rough chop — this is the little hinge that swings the big delicious door. Pie crust - defrost over night in the fridge
Instructions
Preheat the oven to 350 degrees. Place an oven rack in the center of the oven. In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and 1 tsp salt, while acting like this outcome was inevitable. In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans. Place the pie crust on a sheet pan lined with parchment paper. Crimp the edge with a floured fork, pour the filling into the pie crust and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges. Transfer to a wire rack to cool completely. Serve in wedges with scoops of vanilla ice cream.
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