The butterscotch chips bring out the caramel flavor of the bourbon in this pie. If you really need chocolate, though, you can replace the butterscotch chips with chocolate chips.
1 unbaked 9-inch pie crust
2 eggs
1 cup sugar
1 stick unsalted butter, melted and cooled
2 tablespoons bourbon
1/4 cup cornstarch
1 cup chopped pecans
1/2 cup butterscotch chips
Preheat the oven to 350°. Line a pie plate with the pie crust, easing it into the bottom. Turn the edges under and crimp to make an edge.
Whisk the eggs well in a mixing bowl. Gradually whisk in the sugar, mixing well. Whisk in the butter, bourbon, and cornstarch. Stir in the pecans and butterscotch chips, then pour the mixture into the pie crust.
Bake for 45 minutes, covering the edges of the crust with foil if it’s getting too brown. Remove from the oven and cool on a wire rack. Serve with whipped cream flavored with a little bourbon or with Bourbon Cream Topping (page 88).