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Simply Chocolate: Chocolate Bourbon Pie

Daytime

Published: December 21, 2009

Makes: 8 servings
Serve this decadent wedge of perfection warm opr chilled with a dollop of whipped cream or ice cream.
½ (15-oz.) package refrigerated piecrusts
1 ½ cups chopped pecans
1 cup semisweet chocolate morsels
1 cup dark corn syurup
½ cup granulated sugar
½ cup firmly dark brown sugar
¼ cup bourbon or water
4 large eggs
¼ cup butter or margarine, melted
2 teaspoons vanilla extract
½ tsp salt

1. Fit piecrust into a 9-inch deep-dish pieplate according to package directions; fold edges under, and crimp.
2. Sprinkle pecans and chocolate evenly into 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, 3 minutes. Remove from heat.
4. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth of hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared crust.
5. Bake at 325° for 55 minutes or until set; cool on a wire rack.

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