Rick and gooey pecan pie is kicked up with a healthy glug of bourbon and a generous amount of bittersweet chocolate chips.

Yields 2, 9-inch deep dish pies | Cook time: 45 to 55 minutes

Ingredients (as listed on the recipe card)

• 2 unbaked deep dish, 9-inch pie crusts
• 1/2 cup unsalted butter
• 1 cup pecan halves
• 2 cups chopped pecans
• 1 cup bittersweet chocolate chips
• 6 eggs
• 1 cup sugar
• 1 cup dark brown sugar
• 1 cup light corn syrup
• 1/2 cup dark corn syrup
• 1 teaspoon vanilla
• 1/3 cup good bourbon whiskey
• 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F.
2. Melt the butter in a heavy saucepan and let it turn golden brown.
3. Add the bourbon and corn syrup and simmer for about 3 minutes. Set aside to cool.
4. In another bowl, beat the eggs. Add the sugars, beating until the mixture is thick.
5. Add vanilla.
6. Fit each pastry into 9-inch deep dish plate. Arrange 2 cups of the pecan halves on the bottom of the pastry.
7. Chop the remaining cup of pecans and sprinkle over the pecan halves. Sprinkle the chocolate chips over the pecans.
8. Mix the egg and the butter mixtures until well blended. Pour over the pecans.
9. Bake for 45 minutes or until a knife inserted in the center comes out nearly clean.
10. Let cool completely before cutting.