Beat the eggs in a large mixing bowl with an electric mixer. Add 3/4 cup sugar, 1/4 cup brown sugar, 1 teaspoon vanilla, 2 tablespoons Bourbon whisky , 1 cup white corn syrup, 1 stick melted butter, and 1 tablespoon flour. Mix all ingredients well. Place the cup of chopped pecans evenly in the pie crust. Next, place the cup of chocolate chips evenly over the top of the chopped pecans. Pour the filling over the top. Bake in an oven that has been preheated to 350 degrees for 45 minutes. (I split my pecans and chocolate chips evenly between two "ready to bake" pie crusts, and then divided the filling between the two crusts. I baked the two pies at 350 degrees for 20 minutes, and then lowered the heat to 250 degrees for the remaining 25 minutes, because the pies were not as deep as a larger pie, and also to prevent burning the crusts. They turned out perfectly!) Cool and serve with hot hazelnut coffee to thankful guests!!!
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 312 (52%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 241.9mg||74 %|
|Sodium 156.5mg||5 %|
|Potassium 237.9mg||6 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 67.7g|
|Protein 9g||13 %|
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Calories per serving: 604
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