It's like a warm chocolate chip cookie in a pie shell. Serve warm with a little vanilla ice-cream on the side.
3 extra large eggs
2 Tablespoon canola oil
1 Tablespoon Makers Mark bourbon
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1 1/8 cup butter, softened
1 1/2 cup chopped toasted pecans
9 ounces semisweet chocolate chips
1 (9 ") unbaked pie crust (deep dish), this is very important!
Pre-heat oven 325'.
In a mixer bowl beat eggs on high speed until foamy, about 3 minutes. Beat in bourbon, canola oil, and vanilla extract until all is just incorporated.
Beat sugars and flour into egg mixture until blended, then beat in butter.
Stir in chocolate chips and pecans into the filling.
In a pie crust line (9"deep dish pie pan) pour the filling into the crust.
Bake until golden brown and knife inserted comes out clean, 60 minutes or more most likely.
Cool pie on wire rack. Serve warm or at room temperature.