CHOCOLATE BOURBON PECAN PIE

This pie is best when it is made a day ahead so that it has time to cool and fully set. Once cooled, wrap with plastic wrap and leave at room temperature until served and refrigerate remaining pieces.

Yield: 10-12 servings

INGREDIENTS

1 9-inch pie crust (store-bought or homemade)
1 cup granulated sugar
1 cup light corn syrup
½ cup butter (1 stick)
4 large eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semi-sweet chocolate chips (approximately 1 cup)
1 cup chopped pecans

INSTRUCTIONS

Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside.
Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool slightly.

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