Rick and I were introduced to this slightly drunken cousin of the traditional, southern, pecan pie, while entertaining clients at the Kentucky Derby, back in the early 1980s. It became an instant favorite of mine. Its easy to prepare, and will keep a day or two, but is really best enjoyed the day it's baked.
1 stick butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup flour
2 T Kentucky Bourbon Whiskey
1 cup chopped pecans
1 cup chocolate chips
1 - 9 inch pie shell, partially baked
Preheat oven to 350 degrees. Cream butter and sugar. Add beaten eggs, flour, salt, and bourbon. Add chocolate chips, and pecans. Stir well.
Pour into a partially baked pie shell, and bake for 30 minutes, or until the center is set. Serve with sweetened, whipped cream (I add a bit of bourbon to the cream while whipping), or vanilla ice cream.