Southern Style Bourbon Chocolate Pecan Pie

I was a teenager when I first tried pecan pie {which, in my opinion, was far too long a wait} and it instantly became our autumn dessert of choice. I fell in love with the warm, buttery flavor, the rich crunch of the pecans, and I always topped it off with vanilla ice cream or heavy whipping cream to make the already indulgent dish even more decadent. The other night I decided to try my hand at making the rich dessert, but made it just a little sweeter by adding in milk chocolate chips. I used this recipe {sticking with a pie pan v. the cast iron skillet they suggested, and substituting the granulated sugar for more brown sugar, adding in 1.5 teaspoons bourbon + 1/2 a teaspoon vanilla extract, and a 1/2 cup of chocolate chips into the the batter as well as on top of the pecans} and I could not be happier with the results {especially since it surprised me and I was able to make enough for two pies}. It took awhile to make {approximately four hours}, so naturally it took all my willpower not to sneak in a taste early; but it was exactly what we needed after work the other night to make the end of the day just a little sweeter. And indulging in pie for breakfast the next morning made the day just that much better.
x Paris