1. Preheat your oven to 350°F (175°C). If using a homemade crust, roll it out and fit it into a 9-inch pie pan, trimming any excess. If store-bought, simply unroll and press it into the pan.
2. In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, bourbon, and salt until fully combined and smooth. This blend is the heart of the pie, so take your time to make it silky.
3. Stir in the toasted pecans and chocolate chips, folding gently to distribute evenly without breaking up the nuts.
4. Pour the filling into the prepared pie crust, spreading it out evenly. You’ll notice the mixture is thick and glossy, almost like the syrupy jams Mama Lu used to make.
5. Bake the pie in the center rack of your oven for about 50 to 60 minutes. You’ll want the filling to be set but still have a slight jiggle in the center—think of it as the pie’s way of saying it’s ready to share.
6. Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing. This cooling time allows the filling to firm up and the flavors to deepen—kind of like letting an old family story settle in your heart.

“Recipes weren’t written,” Mama Lu would say. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.” This pie is exactly that—a recipe to remember and a soul to savor.”