1 c. packed light brown sugar
3/4 c. dark corn syrup
3 Tbls. all-purpose unbleached white flour
2 Tbls. bourbon
2 Tbls. molasses
1 Tbls. butter, melted
1/2 t. vanilla extract
1/4 t. salt
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2/3 c. cup pecan halves (or large chunks)
1 pre-packaged Pillsbury pie Crust (roll)
1/2 oz. bittersweet chocolate, chopped
Whipped Cream from Scratch, garnish
Preheat oven to 350 degrees
Combine brown sugar, corn syrup, flour, bourbon, molasses, butter, vanilla, salt and eggs; stirring well with a whisk (don’t use electric mixer). Stir in pecans.
Press unrolled pie crust into a 9-inch removable bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.
Spoon sugar mixture into prepared crust. Bake for 40-45 minutes or until the center is set. Cool completely.
Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
Serve each slice with a dollop of whipped cream, if desired.
Store in refrigerator.