2/3 cups brown sugar
1/8 teaspoon salt
1 cup light corn syrup
1/2 cup butter, melted
1 tablespoon bourbon
1 teaspoon vanilla extract
1 1/2 cups pecans, coarsely chopped and halved
3/4 cups semi-sweet chocolate chips
2 tablespoons baking cocoa
1-unbaked pie shell
In medium bowl, beat eggs slightly. Stir in sugar, salt, corn syrup, butter, bourbon, and vanilla until blended. Stir in pecans. In small bowl, mix together chocolate chips and cocoa. Sprinkle on bottom of pastry shell. Pour filling over chocolate. Bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 25-30 minutes longer until lightly browned and puffed across top. Cool. Serve with whipped topping. Serves 8-10.
Click here for a printable version of this recipe.