Ina Garten’s Famous Pie Is the Only One I Bake Every Thanksgiving

I grew up eating wet-bottom, Amish shoofly pie, and have spent the rest of my life trying to explain what it is. I joke with friends that it’s like pecan pie—minus the pecans—with a dense filling and a desert-dry topping that may trigger seasonal allergies in some. It’s an elite example of pantry ingredients that used to cost 10 cents but that taste like a million bucks.

Ina Garten, however, cranks basic brown sugar, butter, chocolate chips, pecans (and a little bit of bourbon) up to an 11. That’s why we love her.

Never mind the seven billion-ish rave reviews of Ina Garten’s Bourbon Chocolate Pecan Pie, or the fact that it’s one of her favorite Thanksgiving desserts. I didn’t need any of that to know that her pecan pie was gonna go down like butta’.

I once made a last-minute “pecan pie” for a friendsgiving, which was as bland as the fossilized turkey from “National Lampoon’s Christmas Vacation.” But this year, no one will need multiple glasses of wine to fall in love with this chewy, chunky, melt-in-your-mouth pecan pie—especially since I top it with a scoop of vanilla ice cream.

I already baked and tested two of these pies out on neighbors, gym friends, and my boyfriend—all of whom rank it an “OMG” out of ten.

How To Make Ina Garten’s Bourbon Chocolate Pecan Pie

I start by preheating my oven to 350°F. In one bowl, I mix the brown sugar, granulated sugar, flour, and salt. In another, I whisk together the butter, vanilla, eggs, and bourbon. Then I pour the wet mixture into the dry ingredients, using a rubber spatula to scrape the sides as I stir. Finally, I fold in the chocolate chips and pecans.

I pop the store-bought pie crust onto a parchment-lined baking sheet, then pour in the filling and use a spatula to smooth out any lumps. I bake it for about 35 minutes, until the center is as set as the edges. Then I let the pie cool completely on a rack before cutting.

I don’t stress about making a homemade pie crust. Ina tested her homemade crust against a store-bought crust and said “Amazingly, the store-bought was better. The homemade pie crust was too rich for the filling.” She also suggests letting the frozen pie crust thaw in the fridge overnight and crimping the edges with a fork before baking. I went with Marie Callender’s crust as is, trusting that Marie also knows what she’s doing.

I have an extremely high threshold for sugar, but even I was surprised at the richness of this pie. The bourbon helps balance the sweetness, so if you can, don’t skip it.

How To Serve Ina Garten’s Bourbon Chocolate Pecan Pie

Serve with vanilla ice cream, whipped cream, or a sprinkling of smoked sea salt. You could even add a dollop of salted whipped cream, decorate the top with pecan halves before baking, or go all in with a finishing caramel drizzle.

Reheat a leftover slice in the microwave, or dunk a chilly fridge wedge in a glass of milk like a cookie. I promise, after one bite, you’ll be an official member of the Ina “pie-preciation” society for life.