Ingredients
8
8 servings
- •3 extra large eggs
- •2 tablespoons corn oil
- •1 tablespoon bourbon whiskey
- •1 teaspoon vanilla extract
- •¾ cup all-purpose flour
- •¾ cup white sugar
- •¾ cup packed light brown sugar
- •1 ⅛ cups butter, softened
- •1 ½ cups chopped toasted pecans
- •9 ounces semisweet chocolate chips
- •1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated.
- Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
- Gently stir pecans and chocolate chips into the filling.
- Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
- Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
- Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.
Nutritional Facts
Per 8 servings
- Calories: 896
- Carbohydrate: 81g
- Fat: 63g
- Fiber: 5g
- Protein: 9g
- Sugar: 57g
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