Chocolate-Bourbon Pecan Pie
Easy & Delicious!

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 brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons cornmeal
2 tsp vanilla extract
1/2 tsp salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate morsels evenly onto bottom of 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 1/4 hot mixture into egg mixture; add to remaining hot mixture, whisking constantly.

Pour filling into prepared piecrust.

Bake at 325 for 55 minutes or until set; cool on wire rack.

Note:  This recipe is just as good using water instead of bourbon. The bourbon does give it a bit of kick, but if you don't like the taste of alcohol try just using water.

(Recipe from Southern Living Magazine)