Chocolate Pecan Chess Pie

• 1/2 cup (1 stick) unsalted butterbutter
• 2 ounces unsweetened chocolate, chopped
• 1 cup sugarsugar
• 2 large eggsegg
• 1 tablespoon bourbonbourbon
• 1 teaspoon vanilla extractvanilla-extract
• 1/4 teaspoon saltsalt
• 1 cup chopped pecanspecan
• 1 purchased frozen 9-inch pie crust
• Whipped creamwhipped-cream

1. 01Preheat oven to 325°F. 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.
2. 02Whisk 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.
3. 03Place 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.

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