IF YOU GIVE A BLONDE A KITCHEN
Preheat oven to 325° F. Spray mini muffin pan with nonstick spray. Using a 2 1/2-inch round cookie cutter, cut out circles of pie crust dough and place in the muffin pan.
Sprinkle pecans and chocolate evenly in bottom of each pie shell. Set aside.
In a large saucepan, combine corn syrup, sugar, brown sugar and bourbon. Bring to a boil over medium heat and stir constantly for 3 minutes.2 Remove from heat and set aside.
In a medium bowl, whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk about one-fourth of the hot corn syrup mixture into the egg mixture (this will help the eggs from solidifying).
Transfer egg mixture to the large saucepan with remaining hot mixture, whisking constantly.
Pour two teaspoons of filling into prepared pie crusts, taking care not to overfill.4 Fill about two-thirds full (a small cookie scooper is a good measurement). Once filled, top each pie with a pecan half. Bake for 25 minutes at 325°F.