Bourbon Pecan Chocolate Pie

Ingredients

1 CUP KARO DARK CORN SYRUP
1 CUP DARK BROWN SUGAR
3 EGGS
2 TABLESPOONS BUTTER MELTED
1 TEASPOON VANILLA
1/4 CUP DARK CHOCOLATE MORSELS
3 TABLESPOONS BOURBON
1 1/2 CUP WHOLE PECANS
1 9 INCH DEEP DISH FROZEN PIE SHELL

Directions

PREHEAT OVEN TO 350 DEGREES

MIX: CORN SYRUP, DARK SUGAR, EGGS, VANILLA AND MELTED BUTTER USING A SPOON IN MIXING BOWL. ADD BOURBON AND CONTINUE MIXING UNTIL SMOOTH. ADD PECANS AND CONTINUE MIXING.

PUT 1/4 CUP OF DARK CHOCOLATE MORSELS ON THE BOTTOM OF PIE SHELL, SPREAD OUT EVENLY.

POUR FILLING INTO PIE SHELL

BAKE ON CENTER RACK FOR 60 MINUTES.
PIE IS DONE WHEN CENTER REACHES 200 DEGREES.
COOKING TIP: TAP SURFACE OF PIE, IT SHOULD SPRING WHEN DONE.

COOL 2 HOURS ON WIRE RACK BEFORE SERVING

TOP WITH A DALLOP OF WHIPPED CREAM AND A SPRIG OF CHOCOLATE MINT.

SERVE AND ENJOY
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