Instructions: 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.)

Prep: 25 minutes
* Baking: 50 minutes

Dee Hudson of Filmore, Indiana, was named Grand Champion of the fifth annual Heritage Fair Baker"s Challenge.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.