Pecan and Chocolate Pie With a Shot

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   NOTE: I prefer to bake the pie in individual aluminum pie shells.

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   Then I cover and freeze the remaining pies for later.

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   Preheat the oven to 350 degrees.

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   Prepare the dough for the pie shell and set aside.

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   In a large mixing bowl, beat the eggs.

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   Then beat in the sugar, corn syrup, butter, bourbon, vanilla and salt.

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   Mix well.

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   Fold in the chocolate and pecan halves.

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   Pour the mixture into the prepared pie shell.

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    For a whole pie, bake about 40-45 minutes or until the center is set.

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    For individual pies, bake 30-35 minutes or until set.

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    Meanwhile, prepare the whipping cream by beating the cream with the powdered sugar until stiff peaks form.

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    Beat in the bourbon until incorporated.

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    Set aside.

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    (Best if whipping cream is prepared just before serving.

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    ).

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    Transfer baked pie to wire cooling rack.

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    Cool and either spread the whipping cream mixture on top of the pie or add a dollop to each serving.

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    Serve pie at room temperature or slightly warmed for best flavor.

* Per serving · 4 servings · Values may vary.