Chocolate-Bourbon Pecan Pie

• 1 round packaged refrigerated piecrust
• 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
• 4 large eggs
• 1/4 cup butter or margarine, melted
• 2 teaspoons cornmeal
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

1. 1. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
2. 2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
3. 3. Combine corn syrup and next 3 ingredients in a lg saucepan and bring to a boil over med heat. Cook, stirring constantly, 3 minutes. Remove from heat.
4. 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. 5. Bake at 325u0b0 for 55 minutes or until set; cool on wire rack.
6. Credit: Cynthia Ann Briscoe, Birmingham, Ala., Southern Living
7. MAY 2005

piecrust, pecans, semisweet chocolate, corn syrup, granulated sugar, brown sugar, bourbon, eggs, butter, cornmeal, vanilla, salt

Taken from www.epicurious.com/recipes/member/views/chocolate-bourbon-pecan-pie-50174159 (may not work)