Chocolate-Bourbon Pecan Pie

Ingredients

• 1/2 (15-ounce) package refrigerated piecrusts
• 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 or water
• 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 large saucepan, and bring to a boil over medium 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.