Knob Creek Chocolate Pecan Pie

Gimme some of that bourbon!

When your father and I first got married, I couldn't cook...AT ALL!  Nothing!  I started to feel sorry for him and decided to start learning.  I bought all of the Paula Deen cookbooks I could find and started following each recipe word for word.  If I could give one piece of advice about learning to cook, it would be to find two or three good cooks that cook the types of food you like and buy their cookbooks.  Follow their recipes exactly and once you get it down, then you can start to learn how to alter those recipes to your own tastes and to fit your family.  This chocolate pecan pie recipe is a perfect example of that advice.  It started as a Paula Deen recipe that has slowly become our own.  We've enjoyed these pies for years now at our Thanksgiving and "sweets" table.  I sure hope you guys will make it your own too!

I always double this to make 2 pies.

Ingredients:
1 pie shell
2 cups whole pecans
3 eggs
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 heaping tablespoons Knob Creek bourbon
1/3 cup semisweet chocolate chips
1/2 cup shredded coconut (optional - gives these a German chocolate feel)

Preparation:
Pour pecans into pie shell and arrange nicely
Mix remaining ingredients together well and pour over pecans, but don't over fill pie shell
Bake on a cookie sheet at 350 for about 40-45 minutes or until pie is set.  If crust starts to brown too quickly cover the crust only with a ring of foil to protect it.
Remove from oven and let cool completely before serving.