Bourbon Chocolate Pecan pie
Buy a rolled up pie crust from Pet-Ritz and put it in a 9” pie pan and crimp the edge.
6 TBS unsalted butter (cut up in little pieces)
1 cup sugar
2/3 C dark Karo syrup
3 eggs lightly beaten
¼ tsp salt
1 cup pecans (coarsely chopped)
1 cup chocolate chips or bits of semi-sweet baking chocolate
2 TBS bourbon
pour into pie shell and bake for about 45 minutes at 350 (until browned and no longer liquid. (Test with a toothpick or fork tines - minimal chocolate should be sticking to it, but the butter will obviously be melted as long as the pie as hot so there will always be butter on the toothpick even if it is ready. The contents should not jiggle very easily if you shimmy the pan that it's on in the oven).
Serve with a dollop of whipped cream on top.