Chocolate Pecan Pie

In a couple weeks we will be visiting our daughter in Atlanta. While we are there, I'll be sure to pick up some good Georgia pecans, some of which will end up in this pie. I love pecans anyway, and pecan pie is a treat once in awhile, especially at holiday time. This is a bit different in that it contains chocolate and a bit of bourbon for some kick. I think you could use bourbon extract in its place if you don't want the straight alcohol. I also used mini semi-sweet chips (you know that dark chocolate is better for you!!!) And I use a frozen pre-baked pie shell from the grocery store. I get mine right from the freezer case at Walmart and they are really good. Plus it saves time. So while this might not be a healthy recipe, it is at least a very nice dessert to serve your company or your family.
Chocolate Pecan Pie
Recipe compliments of The Neeleys (Food Network)
3 tablespoons butter, melted

3 eggs, beaten

3/4 cup brown sugar

2 tablespoons flour

1 teaspoon vanilla extract

3/4 cup dark corn syrup

3 tablespoons bourbon liquor

1 1/2 cups pecan halves

1/2 cup mini milk chocolate morsels

1 (9-inch) unbaked pie shell

Homemade whipped cream, recipe follows

Preheat oven to 350 degrees F.
Melt butter in a small saucepan.

While butter is melting, add beaten eggs to a medium sized bowl.

Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined Add melted butter.
Mix in the pecans and chocolate morsels. Pour mixture into pie shell.
Place on a sheet tray and bake for 50 to 60 minutes.
When ready to serve top with a dollop of whipped cream
Homemade Whipped Cream:

1 cup heavy cream

4 tablespoons confectioners' sugar

1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar to bowl and blend for about 2 minutes. Fold in vanilla extract. (Or use a little more bourbon or bourbon extract.)