· ½ cup butter
· 2 eggs
· 1 cup sugar
· 2 tablespoons bourbon
· 3 tablespoons cornstarch
· 1 cup finely chopped pecans
· 1 cup (6 ounces) semisweet chocolate morsels
· 1 (9-inch) unbaked pie shell
Melt butter, and set aside. In a medium bowl, beat eggs just to break them up, but don’t get them too frothy. Gradually add sugar, mixing just until blended. Stir in butter and bourbon. Blend in cornstarch. Stir in pecans and chocolate chips. Pour into pie shell.
Bake in a 350-degree oven for 45 to 50 minutes. Cool 1 hour before serving. If the pie cools completely, warm it for 15 minutes at 350 degrees.
Pie freezes well.
It’s best served with unsweetened real whipped cream.
Serves 8.