Bourbon Chocolate Pecan Pie
|Refrigerated pie crust||7 1⁄2 Ounce (1/2 Of 15 Ounce Package)|
|Light corn syrup||1 Cup (16 tbs)|
|Butter/Margarine||6 Tablespoon, melted|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Semisweet chocolate morsels||6 Ounce, melted (1 Cup)|
Fit piecrust into a lightly greased 9" pieplate according to package directions, being careful to press together any cracks.
Fold edges under, and crimp.
Whisk together eggs and next 7 ingredients until blended; stir in pecans and melted chocolate.
Pour filling into piecrust.
Bake on lowest oven rack at 350° for 1 hour or until set, shielding pie with aluminum foil after 20 minutes.
Cool completely on a wire rack.