Chocolate-Bourbon Pecan Pie

• 1/2 (14.1-ounce) package refrigerated piecrusts
• 1 1/2 cups chopped toasted pecans
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 cup dark corn syrup
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1/4 cup bourbon or water
• 4 large eggs
• 1/4 cup butter, melted
• 2 teaspoons plain white cornmeal
• 2 teaspoons vanilla extract
• 1/2 teaspoon table salt

1. Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.
2. Stir together 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.
3. Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.
4. Bake at 325u0b0 for 55 minutes or until set; cool pie completely on a wire rack (about one hour).

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

Taken from www.myrecipes.com/recipe/chocolate-bourbon-pecan-pie (may not work)