Casey’s Tipsy Chocolate Chip Pecan Pie

• 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.