Thoroughbred Pie (aka Chocolate Pecan Chess Pie)

from Bon Appétit, December 1997
    1/2 cup (1 stick) unsalted butter
      2 ounces unsweetened chocolate, chopped
      1 cup sugar
      2 large eggs
      1 tablespoon bourbon
      1 teaspoon vanilla extract
    1/4 teaspoon salt
      1 cup chopped pecans
      1 purchased frozen 9-inch pie crust

    Whipped cream

Preheat oven to 325°F for a dark pan or 350°F if using a glass pan. Place baking sheet in oven. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Remove from heat; cool 10 minutes.

Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling into crust.

Place pie on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes. Transfer pie to rack and cool completely. Serve with whipped cream.

Alternate with more bourbon flavor and more filling:
1 cup unsalted butter, 6 oz semi sweet chocolate chips, 2 tablespoons bourbon, 1 1/2 cups sugar, 3 eggs, 2 teaspoons vanilla, 1/4 teaspoon salt, 1 cup pecans, 1/2 cup walnuts

Yield: about 8 slices
Baking time: 30 minutes