Chocolate-Bourbon Pecan Pie

Ingredients

• 0.3 cup bourbon 
• 0.5 cup brown sugar light packed
• 0.3 cup butter melted
• 1 cup corn syrup dark
• 4 large eggs 
• 0.5 cup granulated sugar 
• 1.5 cups pecans toasted chopped
• 14.1 ounce pie crust dough refrigerated
• 6 ounces semi chocolate chips 
• 0.5 teaspoon salt 
• 2 teaspoons vanilla extract 
• 2 teaspoons cornmeal plain white

Equipment

• sauce pan
• oven
• whisk
• wire rack

Directions

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.
2. Sprinkle pecans and chocolate evenly onto bottom of piecrust.
3. 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.
4. Remove from heat.
5. Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrupmixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly.
6. Pour filling into prepared piecrust.
7. Bake at 325 for 55 minutes or until set; cool pie completely on a wire rack (about one hour).