Pecan Pie with Chocolate & Bourbon
9 inch pie shell ( It's so much better if you make it yourself, but store-bought is fine. It's what's inside that counts)
2 cups Pecan halves
2 Tbps melted Butter
1/2 cup Dark Corn Syrup
1 cup Sugar
1 Tbsp Bourbon***
3 oz chopped semisweet Chocolate
Preheat oven to 375° F
Cover bottom of crust with Pecans
Whisk together Eggs and Butter in a bowl. Add Corn Syrup, Sugar, Bourbon, and Chocolate. Stir it up. Pour over pecans on the crust. Place your pie pan on a sheet pan in case of spills.
Bake for 10 minutes and then bring the temperature down to 350° F and bake for 25 minutes or until it is set. This part is tricky as it may not fully set until cool. I've baked mine an additional 20 minutes without it setting.
Remove and let cool completely on a wire rack. If it doesn't set, it can still be baked longer.
*** TIP: This isn't about the bourbon. Go easy on it. If you add more, the pie may never set. The alcohol can thin out the mixture and prevent setting. The bourbon is meant for a very slight addition of flavor and nothing more.