Chocolate Pecan Pie with Bourbon

My pie turned out great! I had just a few modifications.
I let my pie dough chill over night, then par baked it for the 8 minutes the pecans were toasting.
I used 1/3 cup maple syrup and 1/3 cup light corn syrup.
I used dark chocolate chips instead of semi sweet.
This last one was an accident BUT it worked out great. I baked the pie on 275 for the first 23 minutes and then turned up to 350 for the last 30 minutes. I never needed to put foil around the crust (Which I usually do halfway through baking ) and everything baked to perfection!

Does this fit into a deep dish or a regular pie?

Not sure if I’m seeing the same recipe as others, but it’s so easy and the ingredients are listed in standard US measurements, not weight but still helpful.

This was divine! Two changes though. Non-critical change = I used salted not unsalted butter and it was just fine. Critical change = after reading other reviews, I researched other pecan pie recipes. None of the ones I found used an oven temp as high as 375 degrees. Based on these two factors, after toasting the pecans at 375, I lowered the temperature to 325 degrees and kept the time as is. The result was perfection. Side note regarding the chocolate chips: I used Kirkland brand chocolate chips and I did not melt them. They were perfectly blended into the pie and did not remain whole as mentioned by Anonymous. Oh and one more critical addition: You absolutely must serve pecan pie with REAL whipped cream! Everyone raved about how good this pie was.

seriously? why make getting this recipe so difficult? I'll just find another

Where are the measurements for the ingredients???

Recipe has no quantities of ingredients. Only way to figure it out is to watch the video.... Pretty inconvenient.