Instructions: Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.

Bake piecrust at 425 for 6 to 8 minutes or until golden; cool on a wire rack.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, next 3 ingredients, and, if desired, bourbon; beat just until blended.

Sprinkle chocolate morsels and pecans in prepared piecrust; pour in filling.

Bake at 350 for 45 to 50 minutes or until set; cool on a wire rack.

Yield:1 (9-inch) pie.

Cole Walker

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