Filling: 2 large eggs 3/4 cup dark corn syrup 1/2 cup granulated sugar 1/4 teaspoon salt 1/4 cup butter or margarine, melted 2 tablespoons bourbon, optional 1 cup pecan halves Topping: 1 cup heavy cream 2 tablespoons confectioners sugar 1/4 cup chopped pecans Prepare Jiffy Crust. Roll out half dough; fit into 9-inch pie plate as directed; decorate crust with Rope Edge, directions on page 101. Sprinkle chocolate chips evenly over bottom of crust; place in freezer 10 minutes. Heat oven to 350° F. Prepare filling: In large bowl with wire whisk or fork, beat eggs, corn syrup, sugar and salt until well blended; beat in butter and bourbon, if desired. Pour mixture into crust over chocolate chips; arrange pecan halves in concentric circles over filling. Bake 50 to 55 minutes until just set. Cool on wire rack. Prepare topping: In medium-size bowl with electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Swirl cream in small spoonfuls around outer edge of cooled pie; sprinkle with chopped pecans. Makes 10 servings. Per serving: 500 calories, 5 grams protein, 34 grams fat, 48 grams carbohydrate. dess 43