bourbon-pecan-chocolate-chip pie

A racewalker friend from Australia has asked for this recipe. Since I am typing it anyway, I'll put it here so I can share. It's modified from Betty Crocker and an Emeril recipe from the magazine Everyday Food. It's kind of a hodgepodge of both recipes. Enjoy!

Bourbon-pecan-chocolate-chip pie

Makes one 10" pie

2 cups pecan halves
2/3c semisweet chocolate chips
4t all purpose flour, plus more for coating chocolate chips
4 lg eggs, lightly beaten
1 1/3c packed light brown sugar
1c light corn syrup
1/3c bourbon
1t vanilla extract
1/3c salted butter, melted

crust
2c all-purpose flour
1t salt
3/4c butter flavor Crisco
5-8T cold water (in Utah use 7-8T because it's so dry here!)

1. Preheat oven to 375. Make crust: whisk flour & salt in medium bowl. Cut in Crisco with pastry blender. Add just enough cold water to allow you to form a ball. Roll out on pastry mat with more flour.
2. Spread pecans in crust. In small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans.
3. In a medium bowl, stir together eggs, brown sugar, corn syrup, bourbon, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
4. Bake until filling is set and crust is browned, about 70 minutes. Loosely tent with foil if it browns too quickly. Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Nutrition info...don't ask LOL!