CRUST:

4 oz. (squares) bittersweet chocolate
1 c. coarsely chopped pecans
1/2 c. packed brown sugar
1 tbsp. butter, cut up

FILLING:

1 c. softened butter
1 1/2 c. powdered sugar, sifted
3 eggs, well beaten
2 tbsp. bourbon
8 oz. (squares) bittersweet chocolate
1/4 c. heavy cream

Break chocolate into small pieces and place in a blender. Blend until crumbly, then add remaining ingredients for crust. Press crumbs into a 9" pie plate. Chill while preparing filling.

Cream butter with sugar until fluffy. Beat in eggs and bourbon. Break chocolate into small pieces. In a heavy saucepan, melt broken chocolate with cream, stirring constantly. Mix chocolate into creamed mixture. Spread into prepared crust. Freeze for 1 hour or until slightly frozen. Spread with White Laced Whipped Cream (recipe follows).

WHITE LACED WHIPPED CREAM:

1/4 c. heavy cream
1 tbsp. powdered sugar
1 tsp. bourbon
1/4 c. chopped pecans

Combine all ingredients except pecans and beat until stiff. Spread over pie. Sprinkle top with pecans.