Hi, I am a long-time lurker, first time poster, finally moved to de-lurk! This looks fantastic, and reminds me of a Chocolate Bourbon Pecan Pie that I used to have at a restaurant in Cape May, NJ. For years, I have been thinking about trying to re-create this pie. How much Bourbon do you think could be added to the filling before the texture is compromised? I was thinking of doing one teaspoon of vanilla extract, with two tablespoons of Bourbon... I think that sounds just fine, Kate - nice balance of flavors, and I'm thinking it won't compromise the texture, esp. since the liquid in the alcohol will evaporate quickly. Chocolate Bourbon Pecan Pie sounds familiar to me... we used to go to Cape May as kids, but I KNOW I wasn't into bourbon back then! PJH

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