Ina Garten's Bourbon Chocolate Pecan Pie

cooking.nytimes.com

Jody Newman

½ cup light brown sugar, lightly packed

½ cup granulated sugar

½ cup all-purpose flour

1 teaspoon kosher salt (such as Diamond Crystal)

¼ pound (1 stick) unsalted butter, melted and slightly cooled

2 extra-large eggs

1 teaspoon pure vanilla extract

2½ tablespoons good bourbon (such as Maker’s Mark)

1¼ cups semisweet chocolate chips (such as Nestle’s)

1 cup whole pecans, large-diced

1 (9-inch) store-bought frozen pie crust (such as Wholly Wholesome); see Tip

Good vanilla ice cream (such as Häagen-Dazs), for serving

Directions at cooking.nytimes.com

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