Chocolate-nut Pie

1 9-inch unbaked pie shell
2 eggs, beaten
1 cup sugar
1/4 cup cornstarch
1/2 cup butter, melted
2 tablespoons bourbon
1 cup chopped pecans
1 cup semisweet chocolate chips
Bourbon-flavored topping (note follows)

In a small bowl, beat eggs.  Combine sugar and cornstarch.  Gradually add to eggs.  Mix until blended.  Add melted butter and bourbon.  Stir to blend.  Stir in pecans and chocolate chips.  Pour into un-baked pie shell.  Bake in  a 350-degree over for 45 to 50 minutes.  Cool 1 hour.  Serve warm topped with bouron-flavored topping.  Mkes 1 9-inch pie.

Planning ahead:  Prepare pie and bake according to recipe.  Do not make the bourbon-flavored topping until day of serving.  After baking, allow pie to cool completely.  Slip into a zip-lock bag, zip almost closed.  Insert a drinking straw into opening and suck out air.  Slip straw out of bag and immediately zip up opening.  There should be no air remaining in the bag.  Freeze.  Remove pie from freezer several hours before serving.  The pie can be warmed in the oven or in the microwave.

Borboun-flavored topping:  Mix 1 cup dairy topping with 1 tablespoon bourbon, or to taste, until well-blended.  Refrigerate until ready to use.  Or add a teaspoon or 2 of bourbon to lightly sweetened whipped cream.