Ingredients
1/2(15 ounce)package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup semisweet chocolate chips
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 bourbon
4 large eggs
1/4 cup butter or margarine/melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Preparation
FIT piecrust into 9’ deep-dish pie plate according to directions,fold edges under, and crimp. SPRINKLE peacans and chocolate evenly onto the bottom of the piecrust; set aside. 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. WHISK together eggs and next 4 ingredients. Gradually whisk about 1 fourth hot mixture into egg mixture;add to remaining hot mixture;whisk constantly. Pour into crust and bake at 325 for 55 minutes or until set. Cool on wire rack.
