Pecan pie gets a decadent, boozy upgrade with a bit bourbon and plenty of rich chocolate.
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Baked pies can be frozen up to 1 month when well wrapped. Thaw them at room temperature. To serve warm, reheat the pies in the oven.
To make shaved chocolate, let a wrapped large bar of chocolate (any type) stand in a warm place (80°F to 85°F) until slightly softened, about 10 minutes. Scrape a vegetable peeler against the chocolate, using short quick strokes.