Chocolate Bourbon Pecan Pie (also known as Derby Pie)

Dough for single-crust pie, homemade or prepared

1 1/2 cups chopped toasted pecans 1 cup (6 ounces) semisweet chocolate morsels

1 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/4 cup bourbon or water

4 large eggs

1/4 cup butter, melted

2 teaspoons plain white cornmeal 2 teaspoons vanilla extract

1/2 teaspoon salt deep-dish pie plate; fold edges under and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

Stir together corn syrup and next three ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next four ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325 degrees for 55 minutes or until set; cool pie completely on a wire rack (about one hour).

Serves 6 to 8. 1/2 cup sugar

3 tablespoons fresh lemon juice 12 (3-ounce) paper cups

12 mint leaves (optional)

12 small lemon slices (optional)

12 (3 1/2-inch) food-safe wooden icecream spoons

Bring 2 cups water to a boil in a 2-quart saucepan. Remove from heat, add tea bags and stir in 1 cup firmly packed fresh mint leaves. Cover and steep 10 minutes. Discard tea bags and mint.

Stir in 1 cup cold water, bourbon, sugar and lemon juice, stirring until sugar dissolves. Pour mixture into paper cups; add a mint leaf and small lemon slice to each, if desired.

Cover each cup with aluminum foil; make a small slit in center and insert 1 icecream spoon into each cup. Freeze 8 hours or until firm.