1/2 cup melted butter
1 cup sugar
1 tsp. vanilla
1/2 cup flour
3/4 cup walnuts
3/4 cup chocolate chips
Combine and pour into a 9″ Graham Cracker Pie Crust. Bake at 350 for 30 minutes.
And then there is THIS one
Preheat oven to 325 degrees. Sprinkle pecans and chocolate over bottom of piecrust.
Stir together corn syrup, sugars, and bourbon (or water) in a saucepan. Bring to a simmer and cook for 3 minutes, stirring constantly. Remove from heat.
Whisk together eggs, corn meal, salt, vanilla, and butter. Whisk in one-fourth of hot corn syrup mixture into egg mixture; then mix that into the remaining hot corn syrup mixture. Whisk constantly. Pour into the prepared piecrust.
Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).