1
Preheat oven to 325 degrees. Fit crust into a 9-inch pie pan; fold edges under, and crimp.
2
Sprinkle pecans and chocolate evenly onto bottom of crust; set aside.
3
Combine corn syrup, sugar, brown sugar, and bourbon in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
4
Whisk together eggs, butter, cornmeal, vanilla, and salt. Gradually add hot mixture into egg mixture, whisking constantly. Pour filling into prepared crust.
5
Bake for 55 minutes. Allow to cool before serving.
