Chocolate-Bourbon Pecan Pie

• 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 edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

Stir together 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 one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325°F for 55 minutes or until set; cool pie completely on a wire rack (about 1 hour)

This Pie is a family favorite from Southern Livingmagazine -the classic Pecan Pie with a twist…. Lisa