Yield: 1 9" pie
| Measure | Ingredient |
|---|---|
| ½ | 15 oz. pkge. refrigerated piecrusts |
| ¼ cup | Butter or margarine |
| 1 cup | Sugar |
| 3 larges | Eggs |
| ¾ cup | Light corn syrup |
| 1½ teaspoon | Vanilla extract |
| ¼ teaspoon | Salt |
| 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