Bourbon, Brown Butter, and Chocolate Chip Pecan Pie

Classic, but elevated. This is, by far, my favorite pie I have ever made. The filling gets character from brown butter and bourbon. And, in case that wasn’t special enough, the pie crust is chocolate chipped! A sprinkle of sea salt is the final touch before baking. Make ahead of time, and then dive in on Thanksgiving day.

Bourbon, Brown Butter, and Chocolate Chip Pecan Pie
Makes one 9-inch pie

Chocolate Chip Crust:
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 1/2 sticks unsalted butter, chilled and cubed
1/4 cup ice cold water
1/2 cup mini chocolate chips

4 tbsp unsalted butter, browned and cooled
1 cup granulated sugar
1 cup dark corn syrup
3 tbsp bourbon
1 1/2 tsp pure vanilla extract
1/4 tsp salt
3 eggs
1 cup pecan halves
1/2 cup semisweet chocolate chips
sea salt, for sprinkling

In a large bowl, whisk together flour, sugar, and salt. Add cubes of butter and cut the butter into the dry ingredients using a pastry cutter or your fingers until it becomes shaggy and crumbly. Pour in water, rubbing into the dough until it sticks. Form the dough into a round disc, about 1-inch thick. Wrap in plastic wrap and refrigerate for 30-45 minutes. Then, roll out on a floured surface until it forms a large round, about 1/4 inch thick. Fold over the rolling pin and transfer to pie dish.

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together browned butter, sugar, corn syrup, bourbon, vanilla, and salt. Whisk in eggs. Fold in pecans and chocolate chips. Pour over chocolate chip crust. Sprinkle with sea salt, then bake for 45-50 minutes, rotating halfway through for even baking, until golden brown (note: the filling will puff up, and no longer be very wiggly when it is finished). If the crust starts browning too quickly, wrap an aluminum foil tent around the pie as it bakes, removing about ten minutes before it is done baking. Let cool completely, then refrigerate. Serve the following day, chilled.

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