1 (9") unbaked pastry shell
2 eggs
1 c. sugar
1/2 c. butter, melted
3-4 tbsp. bourbon or 1 tsp. vanilla extract
1/4 c. cornstarch
1 c. finely chopped pecans
1 c. (6 oz. pkg.) Hershey's semi-sweet mini chips
Festive Whipped Cream (recipe follows)

Prepare pastry shell; set aside. Beat eggs lightly in small mixer bowl; gradually add sugar. Add melted butter and bourbon; mix well. Blend in cornstarch. Stir in pecans and mini chips semi-sweet chocolate; pour into unbaked pastry shell. Bake at 350 degrees for 45 to 50 minutes. Cool 1 hour and serve warm with a dollop of Festive Whipped Cream.

NOTE: This pie freezes well. To serve, remove from freezer and warm at 300 degrees for 35 to 40 minutes.

FESTIVE WHIPPED CREAM:

1/2 c. whipping cream or 1 c. non-dairy whipped topping
2 tbsp. confectioners' sugar
1-2 tsp. bourbon or 1/2 tsp. vanilla extract

Whip cream with confectioners' sugar. Add bourbon; beat until stiff peaks form.

When using non-dairy whipped topping; omit confectioners' sugar and vanilla; blend in bourbon, if desired.