Ingredients

1 round packaged refrigerated piecrust

1 1/2 cups chopped pecans

1 cup (6 ounces) semisweet chocolate morsels

1 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/4 cup bourbon

4 large eggs

1/4 cup butter or margarine, melted

2 teaspoons cornmeal

2 teaspoons vanilla extract

1/2 teaspoon salt

Preparation

  1. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
  2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
  3. Combine corn syrup and next 3 ingredients in a lg saucepan and bring to a boil over med heat. Cook, stirring constantly, 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. Pour filling into prepared piecrust.
  5. Bake at 325° for 55 minutes or until set; cool on wire rack.

Credit: Cynthia Ann Briscoe, Birmingham, Ala., Southern Living MAY 2005