2 eggs
1 cup sugar
1/2 cup melted butter
4 teaspoons bourbon
1/4 cup cornstarch
1 cup pecans (you can chop them if you like, for a smoother texture.)
6 ounces semisweet chocolate chips
In a large mixing bowl, beat the eggs and add the sugar. Mix in melted butter and bourbon. Stir until you have a gritty paste. Stir in cornstarch, then the pecans and chocolate chips.
Pour mixture into a nine-inch piecrust and bake for 45 minutes at 350 degrees.
Let cool for about an hour. The pie should be served warm with a dollop of whipped cream on top. (It can also be refrigerated overnight and reheated before serving.)
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