Ingredients
Pastry for single-crust pie (9 inches)1/2 cup semisweet chocolate chips2 large eggs, room temperature3/4 cup dark corn syrup1/2 cup sugar1/4 cup butter, melted2 tablespoons bourbon1/4 teaspoon salt1 cup pecan halves, toasted1/4 cup hot caramel ice cream topping
Preparation
Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips.
Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes.
Cool on a wire rack. Cut into slices. Serve with caramel topping.
