Pie Crust Shell, baked
1 egg, beaten
3 oz. semi-sweet chocolate chips
1 c. pecans, halved
1 c. golden brown sugar
3/4 c. light corn syrup
1 tbsp. & 2 tsp. bourbon
2 tsp. vanilla
5 lg. eggs
6 tbsp. unsalted butter, melted & cooled

Brush baked pie crust with egg. Bake for 5 minutes. Sprinkle chocolate chips on hog crust. Freeze 20 minutes until set. Place nuts on top.

Mix sugar, corn syrup, vanilla and bouillon until smooth. Add eggs, one at a time. Add butter. Pour mixture over nuts. Cover crust edges with foil. Bake at 425 degrees for 40-55 minutes until top is brown. Center will look loose. Serve with whipped cream. Enjoy!