Recipe Index

Ingredients

• 1 disk Easy All-Butter Pie Crust or thawed packaged store-bought pie crust
• ⅓ cup all-purpose flour, plus more surface
• 2½ cups coarsely chopped raw pecans and/or walnuts
• 4 large eggs
• 1 cup (packed; 7 oz) dark brown sugar
• 4 Tbsp. unsalted butter, melted
• 3 Tbsp. bourbon
• 1 Tbsp. vanilla extract
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 cup semisweet chocolate chips, divided
• Flaky sea salt (optional)
• Whipped cream (for serving; optional)

Method

1. Roll the pie crust disk out on a lightly floured surface, ease it into a standard 9-inch pie pan and set a rack in the lower third of the oven at 400F.
2. Line the crust with parchment, fill it with pie weights or dried beans and blind bake the shell, tenting the edges with foil if they brown too quickly, until the edges are set.
3. Toast the coarsely chopped pecans and walnuts on a baking sheet, tossing them halfway, for 12 to 16 minutes until they darken and smell fragrant, then let the nuts cool.
4. Whisk the eggs with the dark brown sugar, the flour, the melted butter, the bourbon, the vanilla extract and the kosher salt, then fold the toasted nuts and a quarter cup of the chocolate chips through the filling.
5. Scatter the remaining three quarters of a cup of chocolate chips over the cooled blind-baked crust and pour the bourbon filling in until the shell is about 80 percent full.
6. Bake the pie for 25 to 35 minutes, rotating it halfway and tenting the edges if they darken, until the filling no longer jiggles when the pan is tapped and feels firm to the touch.
7. Cool the bourbon pie on a wire rack and chill it before slicing, finishing each slice with flaky sea salt and whipped cream if you like.

Cook: 30 minutes · Total: 2 hours 20 minutes (plus final cooling and chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data