Baked in a seasoned skillet for a perfectly crisp, buttery bottom crust.
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Pulse flour and cold cubed butter in a food processor until it resembles coarse crumbs, then add ice water until dough forms.
Roll the dough out on a floured surface to a 12-inch circle and carefully drape it into a well-seasoned 10-inch cast iron skillet.
Trim the edges and crimp the dough against the rim of the skillet, then chill the skillet in the freezer for 15 minutes.
Preheat your oven to 350°F (175°C) and whisk together eggs, corn syrup, sugar, melted butter, bourbon, vanilla, and salt in a large bowl.
Scatter the pecans and optional chocolate chips evenly across the bottom of the chilled pie crust.
Pour the bourbon liquid mixture slowly over the pecans, ensuring they are all coated.
Bake for 45 to 55 minutes until the edges are set and the center has a slight jiggle.
Allow the pie to cool completely in the skillet for at least 4 hours to let the filling set properly before slicing.
