Preheat oven to 350 degrees F. Set up pie crust so that it's ready to receive filling (room temperature and in the pan it will bake in).
Using a stand mixer (or a hand mixer + large bowl), beat eggs, brown sugar, corn syrup, all-purpose flour, melted butter, sugar, burbon, and vanilla extract on low until yolks are broken and there are no longer any bright-white clumps of flour, about 2-4 minutes.
Remove bowl from mixer and pour in chocolate chips and chopped pecans. Use a spatula to gently fold the chips and pecans into the batter.
Pour the pie mixture into the prepared pie crust. If needed, use a spatula to distribute the chips and pecans evenly in the pie.
Place pie on a baking sheet. If your pie has exposed pie crust around the rim, use a few strips of aluminum foil to tent over them so that they won't burn.
Bake pie for 50-60 minutes or until pie is set (does not move when jiggled). If you covered the pie crust with aluminum foil, remove the foil after 30 minutes, then bake for another 20-30 minutes.
Let pie cool for at least 10 minutes. Pie can be served warm or chilled. Store pie in the refrigerator for up to 4 days.
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