Chocolate-Bourbon Pecan Pie

Prep: 10 min., Cook: 5 min., Bake: 55 min. This recipe came from former staff member Cynthia Ann Briscoe, a Louisville native and ardent Derby fan.

Yield: Makes 8 servings

Ingredients

• 1/2  (15-ounce) package refrigerated piecrusts
• 1 1/2  cups  chopped pecans
• 1  cup  (6 ounces) semisweet chocolate morsels
• 1  cup  dark corn syrup
• 1/2  cup  granulated sugar
• 1/2  cup  firmly packed brown sugar
• 1/4  cup  bourbon or water
• 4  large eggs
• 1/4  cup  butter or margarine, melted
• 2  teaspoons  cornmeal
• 2  teaspoons  vanilla extract
• 1/2  teaspoon  salt

Preparation

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.