4 (1 oz. e.) sq. semi-sweet chocolate
1/2 cup (1 stick) butter
4 large eggs
1 cup light corn syrup
2/3 cups light molasses
2 tbsp. bourbon (optional)
1/2 tsp. salt
1 cup chopped pecans
1 1/4 cups whole pecan halves
whipped cream (optional)

Preheat oven to 350°F.

In medium saucepan, melt chocolate and butter; cool slightly.

In medium bowl, with rotary beater, combine eggs, corn syrup, brown sugar, molasses, bourbon and salt. Beat until well mixed; stir in chocolate mixture and chopped pecans. Pour into prepared pie shell. Arrange pecan halves on top of pie.

Bake 45 to 50 minutes or until filling is set in center when pie is shaken gently. Cool completely on wire rack, about three hours.

Garnish with whipped cream and additional pecan halves, if desired.

Makes 10 servings.