|½||15 oz. pkge. refrigerated piecrusts|
|¼ cup||Butter or margarine|
|¾ cup||Light corn syrup|
|1½ teaspoon||Vanilla extract|
|2 tablespoons||Bourbon (optional)|
|1 cup||6 oz. semisweet chocolate morsels|
|½ cup||Coarsely chopped pecans|
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.
Bake piecrust at 425ø for 6 to 8 minutes or until golden; cool on a wire rack.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, next 3 ingredients, and, if desired, bourbon; beat just until blended.
Sprinkle chocolate morsels and pecans in prepared piecrust; pour in filling.
Bake at 350ø for 45 to 50 minutes or until set; cool on a wire rack. Yield: 1 (9-inch) pie. Typed in MMFormat by cjhartlin@... Recipe by Leslie Cole Walker Source: Southern Living Apr.97 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 15, 1998
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