I have made a “chocolate-bourbon- pecan”pie for Xmas for the past few years. Rather than corn syrup I use less brown sugar and supplement it with real maple syrup, dark chocolate chips and 2-3 Tbs of bourbon. I don’t toast the small pecan pieces nor the halves placed on top. The rest of the ingredients and amounts are your recipe. These changes have also converted many friends to enjoying pecan pie.

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