1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, lightly beaten
1/4 cup Belle Meade Bourbon
1 tsp. vanilla extract
1/4 tsp. salt
1 cup semisweet chocolate chips
1 1/4 cup pecan pieces
1 unbaked pastry shell, fitted to a 9-inch deep-dish pie plate
Preheat oven to 325 F. Combine sugar, corn syrup and butter in a small saucepan and cook over medium heat, stirring constantly until butter melts and sugar dissolves. Cool slightly.
In a medium bowl, beat eggs, bourbon, vanilla, and salt. Gradually add cooled sugar mixture, beating well with a wire whisk.
Stir in chocolate chips and half of the pecans. Pour into pastry shell and arrange remaining pecan pieces on top.
Bake for 50-60 minutes or until set. Serve warm or chilled. And with a glass of bourbon.