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| 1/2 | 15 oz. pkge. refrigerated piecrusts |
| 1/4 Tasse | butter or margarine |
| 1 Tasse | sugar |
| 3 gross | eggs |
| 3/4 Tasse | corn syrup light |
| 1 1/2 Teelöffel | vanilla extract |
| 1/4 Teelöffel | salt |
| 2 Esslöffel | Bourbon optional |
| 1 Tasse | 6 oz. semisweet chocolate morsels |
| 1/2 Tasse | pecans coarsely chopped |
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Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.
Bake piecrust at 425 ° for 6 to 8 minutes or until golden; cool on a wire rack.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, next 3 ingredients, and, if desired, bourbon; beat just until blended.
Sprinkle chocolate morsels and pecans in prepared piecrust; pour in filling.
Bake at 350 ° for 45 to 50 minutes or until set; cool on a wire rack. Yield: 1 (9-inch) pie. Typed in MMformat by cjhartlin@msn. Com Recipe by Leslie Cole Walker
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