(Casey)

1 unbaked 9-inch pie shell, chilled

1 cup semisweet chocolate chips or chunks

1 1/2 cups pecans

3 large eggs 

1 cup sugar 

1 cup light corn syrup

2 tablespoons whiskey, optional

1 teaspoon pure vanilla extract

Pinch of salt

Preheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top.

Whisk together eggs, sugar, corn syrup, whiskey, vanilla and salt. Pour over nuts. Bake for 20 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving. I usually cool cool it overnight to ensure it sets properly.

TIP: You can leave out the whiskey and it’s just a chocolate chip pecan pie.