1 homemade pie crust, or refrigerated roll-out dough
1 cup brown sugar, packed
1/3 cup flour
3 large eggs
1 stick butter, melted (1/2 cup)
1/4 cup bourbon whiskey
2 teaspoons vanilla extract
1 teaspoon salt
10 ounces dark chocolate chips
1 cup roughly chopped pecans or walnuts
For the Salted Caramel Whipped Cream:
1 1/2 cups heavy cream
3 tablespoons salted caramel sauce + extra for top
Preheat the oven to 350 degrees F. Roll the pie crust into a circle, 3 inches wider than your pan pie, usually 12 inches to fit a 9 inch pan. Carefully move the pie crust to the pan and fit it down into the bottom. Crimp the edges. Refrigerate the crust while making the filling. In a large bowl, whisk the brown sugar, flour, eggs, butter, bourbon, vanilla, and salt. Stir in the chocolate chips and chopped pecans. Once the pie crust is very cold, pour the filling into the crust and set in the oven on the lowest rack. Bake until the center is firm, and the top is golden, about 45 minutes. Cool completely before moving on. When ready to serve the pie, whip the heavy cream on high until firm peaks form. Whip in the caramel sauce. Scoop the whipped cream onto the top of the pie and smooth out neatly. Drizzle the top of the pie with extra salted caramel sauce. Cut and serve.