• 1/2 package(s) pie crusts (unroll), 9"
• 1 1/2 cup(s) pecans, chopped
• 1 cup(s) semi-sweet chocolate chips
• 1 cup(s) corn syrup, dark
• 1/2 cup(s) sugar
• 1/2 cup(s) brown sugar, firmly packed
• 1/4 cup(s) bourbon
• 4 large egg(s)
• 1/4 cup(s) butter, with salt, melted
• 2 tsp cornmeal
• 2 tsp vanilla
• 1/2 tsp salt
|  | 1. Fit pie crust into a 9-inch plate according to package directions.
2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
3. Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, for 3 minutes. Remove from heat.
4. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly.
5. Pour filling into pie crust. Bake at 325 degrees for 55 minutes or until set. |
