9 inch unbaked pastry shell
2 eggs
1 C sugar
½ C butter (melted)
4 T bourbon
¼ C cornstarch
1 C pecans, finely chopped
1 C (6 oz pkg.) semisweet chocolate chips
Chocolate Pecan Bourbon Pie

In a small mixing bowl, beat eggs slightly and gradually add sugar. Add melted butter and bourbon - mix well. Blend in cornstarch. Stir in pecans and chocolate chips. Pour into unbaked pastry shell.Bake at 350 for 45-50 minutes. Cool 1 hour and serve with whipped cream or ice cream. Serves 8.
NOTE: This pie freezes well. To serve, remove from freezer and warm at 300 for 35-40 minutes.
Thanks to Anita Weaver for this one.