---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Chip Pecan Pie/crisco
  Categories: Pies, Chocolate
       Yield: 1 servings
            Crisco single crust/9 inch
       4    Eggs
       1 c  Granulated sugar
       1 c  Light corn syrup
       3 tb Golden crisco shortening;
       1 ts Vanilla
     1/4 ts Salt
       2 c  Pecan halves
     1/2    Cupsemi-sweet chocolate
       1 tb Plus 1 1/2 tsp bourbon; opti
    1. For crust, prepare Crisco Single Crust. Do not bake.
   Heat oven to 375F (190C).
    2. For filling, beat eggs in large bowl at low speed of
   electric mixer until blended. Stir in sugar, corn syrup,
   Golden Crisco Shortening, vanilla and salt with spoon until
   blended. Stir in nuts, chocolate chips and bourbon. Pour
   into unbaked pie crust.
    3. Bake at 375F (190C) for 55 to 60 minutes, or until
   set. Cover edge with foil, if necessary, to prevent
   overbrowning. Cool to room temperature before serving.
   Refrigerate leftover pie.