I used the “Flaky Pie Crust” recipe for the pie that is in the image. It is a large recipe, so you will have some dough left over which is great for another project! You can roll out the dough between wax paper, seal with foil and freeze for up to a month.
This recipe works well in a 9.5” pie pan.
4 Whole eggs
¾ Cup white sugar
¼ Cup brown sugar
1 Teaspoon vanilla
2 Tablespoons bourbon (I used Maker’s Mark)
1 Cup white corn syrup – Karo
1 Stick melted butter (salted or unsalted)
1 Tablespoon flour
1 Cup chopped pecans
1 Cup chocolate chips
Beat eggs with vanilla, sugars, bourbon, corn syrup, butter and flour. Mix well. Distribute nuts and chips in the bottom of prepared unbaked pie shell. Pour filling on top. Bake at 350 degrees for 45 minutes. Watch for the crust to brown, if it is getting too brown before filling is done, place a piecrust ring on top and continue to bake. I turn my piecrust ring upside down, it makes it much easier to handle when hot without breaking the crust!