• Preheat oven to 350°F. Line a 9" pie pan with a pie crust and crimp edges as desired.

LINE CRUST

• To the bottom of the pie crust (in the pan pan), add 1 cup of the chocolate chips and the pecans. Refrigerate pie pan until ready to bake.

MAKE FILLING

• Add eggs to a mixing bowl and whisk until frothy.
• Add granulated sugar, brown sugar, corn syrup, melted butter, bourbon, vanilla and salt and whisk to combine well.

BAKE

• Remove pie pan from the refrigerator and pour filling over the top of the pecans/chocolate chips.
• Bake for 30 minutes. Cover loosely with foil, tenting it so the foil isn't laying on top of the pie filling.
• Bake an additional 20-30 minutes or until pie is just slightly jiggly in the center, but the outside is set.

COOL

• Cool completely on wire rack.

DRIZZLE (optional)

• Add 1/3 cup dark chocolate chips to a microwave-safe bowl and microwave on 50% power for 30 seconds. Stir, and continue microwaving in 15 second intervals, stirring after each interval, until chocolate is smooth and mostly melted.
• Stir until chocolate is completely melted, then drizzle over the top of cooled pie.