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Join Food52 resident Samantha Seneviratne and her son Artie for this latest episode of Cook and a Half where they make a delightfully tasty chunky chocolate pecan cookie pie. This dessert can be made all by hand and comes together very quickly! As a bonus, learn to make no-churn bourbon ice cream to serve with this pie for an extra-satisfying treat this holiday season. GET THE RECIPE ►► https://f52.co/3GTNBYd Follow Sam on Instagram: @samanthaseneviratne For more Food52 Residents Thanksgiving The Thanksgiving Menu of Your Wildest Dreams: https://f52.co/3jW65xs PREP TIME: 7 hours 30 minutes COOK TIME: 40 minutes Serves: 8-10 INGREDIENTS No-Churn Bourbon Ice Cream 2 cups heavy cream 2 tablespoons malted milk powder one (14-ounce) can condensed milk 1 pinch fine sea salt 1 pinch ground cinnamon 1 teaspoon pure vanilla extract 2 tablespoons to 3 tablespoons bourbon Pie Crust & Filling Pie Crust 1 1/4 cups all-purpose flour 2 teaspoons granulated sugar 1/2 teaspoon kosher salt 8 tablespoons salted butter, cut into pieces 1/4 cup to 1/3 cup ice water Pie Filling 6 ounces (12 tablespoons) salted butter, at room temperature 1/2 cup packed brown sugar, light or dark 1/3 cup granulated sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces semisweet chocolate, roughly chopped 8 ounces pecans, whole or chopped SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: / food52 Instagram: / food52 Pinterest: / food52 Twitter: / food52 TikTok: / food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.