Chocolate Bourbon Pecan Pie Recipe inspired by The Milkman's Wife, with adaptations from Karo Syrup recipe
1 9" pie shell (I used Pillsbury refrigerated pie crusts)
1 cup sugar
1 cup dark corn syrup
8 T unsalted butter
4 eggs
1/4 cup bourbon
1/4 cup bourbon
1 tsp vanilla extract
1/4 tsp salt
1 cup chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Butter and flour deep dish pie plate and transfer pie crust to prepared dish. In a small saucepan, combine butter, sugar, and corn syrup. Stir constantly until butter is melted and sugar dissolves. Mixture will be a thick syrup. Cool slightly. 
In a large bowl, beat eggs and add vanilla extract, salt and bourbon. Add 1/4 cup of syrup to egg mixture to temper slightly. Add remaining syrup, mixing well until incorporated. Add chocolate chips and pecans. 
Pour batter into pie shell and bake for about 1 hour until center of pie is set, it should spring back slightly when tapped. 
Place a cookie sheet under the pie to prevent any spills from burning on the bottom of your oven.
In a large bowl, beat eggs and add vanilla extract, salt and bourbon. Add 1/4 cup of syrup to egg mixture to temper slightly. Add remaining syrup, mixing well until incorporated. Add chocolate chips and pecans. Pour batter into pie shell and bake for about 1 hour until center of pie is set, it should spring back slightly when tapped. Place a cookie sheet under the pie to prevent any spills from burning on the bottom of your oven.
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