1/2 c. semi-sweet chocolate chips
1 c. dark corn syrup
2/3 c. sugar
2 tbsp. bourbon
3 lg. eggs
2/3 c. butter, melted
1 c. pecans, coarsely chopped

TOPPING:

3/4 c. heavy cream
1 c. (6 oz.) chocolate chips
Confectioner's sugar
Pecan halves

Prepare regular pie crust and place in pie plate. Sprinkle 1/2 cup chocolate chips evenly over bottom of crust. Place in freezer 10 minutes. Heat oven to 350 degrees. Prepare filling.

FILLING: Over medium heat, bring corn syrup and sugar to a boil, stirring to dissolve sugar. Remove from heat and set aside. In a large bowl and using a wire whisk, beat eggs until frothy. Stir in melted butter and bourbon. Stir in syrup, mix slowly with a steady stream, stirring constantly. Pour mixture over chocolate chips in crust. Sprinkle with chopped pecans. Bake 50 to 55 minutes until filling is set in center and slightly puffed. Prepare topping while pie bakes. Bring cream to a simmer. Remove from heat and pour over 1 cup chocolate chips in a small bowl. Stir until chips are melted and mixture is smooth. Refrigerate 50 minutes until mixture is set (stir occasionally).

Cool pie and drizzle bourbon chocolate over top. Decorate with pecan halves. (I would use 1/2 of top chocolate mixture.) Cut slices small. It is rich!