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Choco-Honey Crunch Pecan Pie

        

      4    eggs,slightly beaten

      1 c  light-colored corn syrup

    1/4 c  granulated sugar

    1/4 c  brown sugar,Packed

      2    pre-melted unsweetened

  chocolate product,1 oz each

           -packet

      2 T  butter,melted

      1 T  bourbon

      1 t  vanilla

    1/2 t  salt

      1 c  pecans,Chopped

    1/2 c  semisweet chocolate pieces

      1    unbaked pastry shell

           -un-baked

           honey-pecan topping

    1/3 c  brown sugar,packed

      3 T  butter

      3 T  honey

      1 c  pecan halves

For filling, combine eggs, corn syrup, sugars, chocolate product,

butter, bourbon, vanilla, and salt. Mix well. Stir in nuts and

chocolate pieces. Pour filling into the pastry shell. Bake in a 350

oven for 40 minutes; remove from oven. Carefully spoon Honey-Pecan

Topping evenly over pie. Return to oven; bake about 10 minutes more or

until topping in bubbly. Cool; refrigerate within 2 hours.

 

Honey-Pecan Topping: In a small saucepan, stir together 1/3 cup packed

brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to

boiling, stirring constantly; reduce heat. Boil gently, uncovered, for

2 minutes, stirring occasionally. Remove saucepan from heat. Stir in 1-

cup pecan halves. Makes 10 servings.

 

Test kitchen tip: For the pastry shell, prepare your favorite piecrust

recipe or use 1 folded refrigerated unbaked piecrust (1/2 of a 15-ounce

package) or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure

to purchase a deep dish pastry shell; there is too much filling for a

shallow frozen pastry shell.)







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