1 9-inch pie shell; unbaked
4 eggs
1 cup granulated sugar
1 cup light corn syrup
3 tablespoons Golden Crisco Shortening; melted
1 teaspoon vanilla
¼ teaspoon sea salt
2 cups Pecan Valley Pecan Halves
½ cup semi-sweet chocolate chips
1 tablespoon plus 1½ teaspoons bourbon; optional
1. Preheat oven to 375ºF.
2. Beat eggs in large bowl at low speed of electric mixer until blended. Stir in sugar, corn syrup, Crisco, vanilla and salt with spoon until blended. Stir in nuts, chocolate chips and bourbon. Pour into unbaked pie crust.
3. Bake in a preheated oven for 55 to 60 minutes, or until set. Cover edge with foil, if necessary, to prevent over browning. Cool to room temperature before serving. Refrigerate leftover pie.
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