Chocolate Bourbon Pecan Pie

Ingredients

• 2 refrigerated, frozen or homemade 9″ pie crusts, filling will be enough for 2 unless you use 1 deep dish pie crust 
• 1 1/2 cups chopped pecans
• 1 cup (6oz) semisweet chocolate chips
• 1 C dark corn syrup
• 1/2 C sugar
• 1/2 C firmly packed brown sugar
• 1/4 cup bourbon 
• 4 large eggs
• 1/4 C butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Whipped cream or vanilla bean ice cream (optional)

1. Preheat oven to 325
2. Prepare the 9″ pie crust or thaw any frozen crusts ahead of filling them.
3. Sprinkle pecans and chocolate chips evenly onto the bottom of the pie crust. Set aside.

4. Combine corn syrup, sugar, brown sugar and bourbon in a large saucepan, bring to a simmer over medium heat, stirring continuously. Remove from heat once it comes to a simmer. If you boil it too long, it will get to candy stage and harden. You don’t want that! Cool slightly.
5. Whisk together eggs, cooled melted butter,  vanilla and salt. Gradually whisk about 1/4 c hot mixture into the egg mixture to temper the egg mixture. Add remaining hot mixture whisking constantly. Pour pie filling into prepared pie crust immediately. 

6. Bake for 35-45 minutes depending on your oven until set in the center. If needed, cover the crust with foil to prevent burning the crust edge. 
7. Let cool on a wire rack. Serve with whipped cream or vanilla bean ice cream. You can add a tablespoon of bourbon to the whipped cream if making it at home.