| FILLING: 4 EGGS 1-CUPS SUGAR 3/4 CUPS BROWN SUGAR 5-oz SWEET BUTTER 5-oz SEMI-SWEET CHOCOLATE, CHOPPED 1-CUPS CORN SYRUP SPLASH BOURBON 1 TBSP VANILLA PINCH SALT TO MAKE PIE: 1 PIE SHELLS, UNCOOKED WALNUTS, ABOUT ½ CUPS FOR EACH PIE, BROKEN INTO PIECES MELT BUTTER & CHOCOLATE ON TOP OF DOUBLE BOILER COOL SLIGHTLY AND HOLD, AT ROOM TEMPERATURE LIGHTLY BEAT THE EGGS INTO A LARGE BOWL ADD, BROWN SUGAR & SUGAR, TO THE EGGS AND BEAT TO DISSOLVE THE SUGARS ADD THE SLIGHTLY COOLED, CHOCOLATE TO THE EGG MIXTURE, WHISK TO INCORPORATE ADD, THE CORN SYRUP, BOURBON & THE SALT CAN BE KEPT IN THE REFRIGERATE UNTIL READY TO USE, UP TO 1½ WEEKS PREHEAT OVEN TO 350-degrees F. IN UNBAKED PIE SHELL, FILL WITH BROKEN WALNUTS POUR FILLING ON TOP OF WALNUTS, CAREFUL NOT TO OVER FILL, RESERVE THE REMAINING CHOCOLATE FILLING BAKE UNTIL SET, ABOUT 40 TO 45 MINUTES |
| CHOCOLATE-WALNUT PIE |