Ingredients

• 1 , 9 inch
• 3 tablespoons bourbon whiskey
• 0.75 teaspoons instant coffee granules
• 0.75 cups chopped pecans
• 0.75 cups white sugar
• 3 large eggs
• 0.75 cups light corn syrup
• 6 tablespoons butter , melted
• 1.5 teaspoons vanilla extract
• 0.75 cups semisweet chocolate chips

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Press pie crust into a 9-inch pie plate; prick bottom with a fork.
3. 3 Bake in the preheated oven until crust looks dry, 4 to 5 minutes. Cool. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 Heat whiskey in a small saucepan over very low heat; stir in instant coffee until dissolved. Stir in pecans.
5. 5 Beat sugar and eggs together in a large bowl until well blended; beat in corn syrup, butter, and vanilla extract. Fold in bourbon-pecan mixture and chocolate chips; pour filling into pie crust.
6. 6 Bake in the preheated oven until filling is firm and golden, and crust is light brown, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.

Nutrition per serving