Chocolate-Bourbon Pecan Pie
½ (15 ounce) package of refrigerated piecrusts
1 cup (6 ounces) semisweet chocolate morsels (I always add a couple of additional oz.)
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup bourbon
4 large eggs
¼ cup butter melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon salt
Fit pie crust in a 9-inch deep dish-pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto the bottom of the piecrust; set aside
Combine corn syrup and next 3 ingredients into a large sauce pan, and bring to a boil over medium heat.Cook: stirring constantly, for 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture to temper them; add remaining hot mixture, whisking constantly. Place the piecrust on a rimmed cookie sheet lined with parchment paper to catch any drips before pouring mixture into the pie crust.
Bake at 325 degrees for 55 minutes or until set; cool on wire rack.