
½ (14.1-oz.) package refrigerated piecrust 1 ½ cups chopped toasted pecans 1 cup (6 oz.) semisweet chocolate morsels 1 cup dark corn syrup ½ cup granulated sugar ½ cup firmly packed light brown sugar ¼ cup bourbon or water 4 large eggs ¼ cup butter, melted 2 teaspoons plain white cornmeal 2 teaspoons vanilla extract ½ teaspoon table salt Directions Preheat oven to 325ºF. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold [...]