Barefoot Contessa (en-US)

½ cup light brown sugar, lightly packed
½ cup granulated sugar
½ cup all-purpose flour
Kosher salt
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
2 extra-large eggs
1 teaspoon pure vanilla extract
2½ tablespoons good bourbon, such as Maker’s Mark
1¼ cups semisweet chocolate chips, such as Nestlé’s
1 cup whole pecans, large-diced
One (9-inch) store-bought frozen pie crust (see note)
Good vanilla ice cream, such as Häagen-Dazs, for serving

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 teaspoon salt. 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 a scoop of vanilla ice cream.

NOTE: Defrost frozen pie crust overnight in the fridge.

Bourbon Chocolate Pecan Pie