2 eggs, at room temperature
1 c. sugar
1/2 c. butter, melted
3-4 tsp. bourbon or 1 tsp. vanilla
1/4 c. cornstarch
1 c. finely chopped pecans
1 (6 oz.) pkg. semi-sweet chocolate chips
1 (9-inch) unbaked pastry shell

In small mixing bowl, beat eggs slightly. Continue beating and gradually add sugar. Add melted butter and bourbon. Mix well. Blend in cornstarch. Stir in pecans and chocolate. Pour into unbaked pie shell. Bake at 350 degrees for 45-50 minutes. Cool 1 hour before cutting.

Serve warm with a dollop of whipped cream. If made in advance, warm at 300 degrees for 5-10 minutes at serving time. Very rich thin pieces.

WHIPPED CREAM:

1/2 c. whipping cream
2 tbsp. confectioners' sugar
1-2 tsp. bourbon or 1/2 tsp. vanilla

Whip cream with sugar until soft peaks form. Add bourbon. Beat until soft peaks form.

NOTE: This pie freezes well. To serve, remove from freezer. Unwrap and place in oven for 35-40 minutes.