1-Step 1: Toast Those Pecans Preheat your oven to 350°F. Spread those 1 1/2 cups of pecans on a baking sheet in a single layer. Pop them in the oven for 10 minutes, tossing them halfway through so they toast evenly. You’ll know they’re done when you can smell that nutty aroma wafting through your kitchen. Let them cool completely before using. Trust me, this extra step makes a huge difference in flavor.

2-Step 2: Prepare Your Pie Crust Grab your homemade or frozen pie crust and get it ready. Preheat your oven to 325°F for the actual pie baking. Now, here’s where we prevent that dreaded soggy bottom: blind baking. Take a fork and poke holes all over the bottom and sides of your crust. Line it with parchment paper and fill it with pie weights, dried beans, or even uncooked rice. Bake for 10 to 12 minutes until the crust is firm and lightly golden. Set it aside to cool slightly while you make the filling.

3-Step 3: Create the Sugar Syrup Base In a saucepan over medium heat, combine your 1 cup of granulated sugar, 1 cup of corn syrup, and 1/2 cup of unsalted butter. Stir this mixture constantly until the sugar completely dissolves and the butter melts. You don’t want it boiling, just warm enough to combine everything smoothly. Take it off the heat and let it cool slightly. You don’t want to scramble your eggs in the next step!

4-Step 4: Mix the Egg Mixture In a separate bowl, whisk together your 4 large room-temperature eggs, 1/4 cup of bourbon, 1 1/2 teaspoons of pure vanilla extract, and 1 teaspoon of kosher salt. Whisk until everything is well combined and slightly frothy. The bourbon might seem like a lot, but don’t worry, most of the alcohol cooks off during baking, leaving behind that warm, complex flavor.

5-Step 5: Combine and Add the Good Stuff Now slowly pour your egg mixture into the cooled sugar mixture, whisking constantly as you go. This gradual incorporation prevents the eggs from cooking too quickly. Once combined, stir in your cooled, chopped pecans (chop them if they’re large halves) and 1 cup of semisweet chocolate chips. The chocolate chips will create these amazing melty pockets throughout the pie.

6-Step 6: Bake Your Pie Pour this glorious mixture into your parbaked crust. Slide it into your 325°F oven and bake for 50 to 60 minutes. Here’s the tricky part: you want the edges set but the center should still have a slight jiggle when you gently shake the pan. That jiggle will firm up as it cools. If the edges start browning too quickly, shield them with a ring of aluminum foil.

7-Step 7: Cool and Chill Remove your pie from the oven and set it on a wire rack to cool completely to room temperature. This takes patience, but it’s worth it. For the cleanest slices, refrigerate the pie for 1 to 2 hours before cutting. This chocolate bourbon pecan pie slices like a dream when properly chilled.