Ingredients:
1 unbaked deep-dish 9-inch pie shell, prepared and refrigerated for at least 1 hour
1/4 cup(57 grams) unsalted butter, melted
5 large eggs, at room temperature, divided
2 tablespoonsbourbon
1 teaspoonvanilla extract
1/2 cup(99 grams) granulated sugar
1/2 cup(107 grams) light brown sugar
1/2 cup(60 grams) all-purpose flour
1/2 teaspoonkosher salt
1 3/4 cups(220 grams) raw pecan halves
1 1/4 cups(210 grams) semisweet chocolate chips
Flaky sea salt
Whipped cream or vanilla ice cream, to serve
Directions:
Heat the oven to 350˚F and position a rack in the center. Prick the bottom and sides of the pie dough with a fork. Place a piece of parchment paper over the crust and fill all the way to the top with pie weights, dried beans, rice, or even sugar. Bake the pie crust until it is a pale golden, about 20 minutes. Remove the pie crust from the oven and carefully remove the parchment paper, transferring the pie weights to a heatproof bowl. Return the crust to the oven and continue baking until the crust is lightly golden, about 10 minutes. Let the pie crust cool slightly while you work on the filling.
In a large bowl, whisk together the butter, 4 of the eggs, bourbon, and vanilla. Add the sugars, flour, and salt, and whisk until smooth.
Add the pecans and chocolate chips and stir until just combined. Carefully pour the filling into the cooled pie crust.
In a small bowl, beat the remaining egg along with 1 tablespoon water. Use a pastry brush to brush the edges of the pie crust with the egg wash.
Place the pie on a sheet pan and bake until the filling has puffed and is golden, about 30 minutes. Let the pie cool for 5 minutes, then sprinkle with flaky sea salt. Let the pie cool to room temperature to set, at least 45 minutes to 1 hour, before serving. Serve with whipped cream or vanilla ice cream if desired.