An Engineer’s Bourbon Chocolate Pecan Pie
1 Stick of butter
1 Cup of Dark Brown Sugar
3 Eggs
4-6 oz. Bourbon
1 Lbs. of Pecan Halves
1 Bag of Ghiradelli Double Chocolate Chips (You need the dark chocolate in the Ghiradelli brand.)
2 9" Deep Dish Pie Shells (Or 3 8" regular pie shells)

1. Cream the butter and brown sugar together
2. Add Eggs and mix thoroughly
3. Add Bourbon and mix
4. Add Pecan Halves and mix by hand (Note the mix is going to become increasingly stiff to blend at this point.)
5. Add the Dark Chocolate Chips and mix by hand
6. Pour mix into 2 pie shells and level
7. Bake pies at 375 degrees for approximately 45 minutes until the rim of the pie crust is golden brown. (Note, the chocolate chips on top of the pie will not visibly melt. Don't wait for them to do so.)

Let cool for thirty minutes in the fridge, then serve. Served best with fresh black coffee. Keeps for about 10 days.