Chocolate Bourbon Pecan Pie

Here is my version of Chocolate Bourbon Pecan Pie

Use for my Derby Day Truffles or enjoy anytime as a great pie by itself.

Ingredients:

• 1 (9 inch) Pillsbury pie shell crust
• 1 cup pecans, chopped
• 6 oz. semi-sweet chocolate chips
• 3/4 cup light corn syrup
• 1/4 cup maple syrup
• 1/3 cup white granulated sugar
• 2/3 cup packed brown sugar
• 1/4 cup butter, melted
• 1/4 cup Jim Beam Bourbon (or bourbon of your choice) or water
• 4 large eggs, beaten
• 2 teaspoon cornmeal
• 2 teaspoon Rodelle vanilla extract
• 1/2 teaspoon salt

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Directions:

1. Preheat oven to 325° F (165° C).
2. Fit crust into a deep dish pie plate according to package directions. Crimp edges.
3. Sprinkle pecans and chocolate evenly onto bottom of pie crust, set aside.
4. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. About 3 minutes. Cool slightly.
5. In a large bowl combine eggs, bourbon, cornmeal, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Pour mixture into pie shell.
6. Bake in preheated oven for 50 to 55 minutes, or until set and golden. Serve warm or chilled.

Loosely adapted from Allrecipes.com chocolate-bourbon-pecan-pie