#1 - Bourbonless Derby Pie

I suppose most people would call this Chocolate Pecan pie, but being from Kentucky we grew up on Derby Pie as a Thanksgiving dish, and I've been trying to establish it as one of my signature dishes. That said, I got a request to make a alcoholess Derby Pie for a party.
Instead of, oh, I don't know, finding a recipe for chocolate pecan pie, I just took my Bourbon Pie recipe and modified it on the fly.

(substitutions in bold)
Maker's Mark Chocolate Pecan Pie
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup Maker's Mark 1 teaspoon water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (plus a bit extra, about an 1/8th of a cup, to make up some extra volume and compensate for the missing bourbon)
1 cup pecan pieces
1 unbaked pastry shell fitted into a 9 inch deep-dish pie plate

Preheat oven to 325 degrees F.
Combine first 3 ingredients in a small sauce pan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves.
Cool slightly.
Beat eggs, Maker's Mark, water, vanilla, and salt in a large bowl gradually add sugar mixture, beating well with a wire whisk. (I actually use a fork. It doesn't seem to mind.)
Stir in chocolate chips and pecans; pour into pastry shell. (I tend to use prebaked graham cracker crusts.)
Bake for 50-55 minutes, or until set.
Serve warm or chilled. It's very good with whipped cream.
Yield: 1 deep dish pie

It was very well received, although I didn't actually try it myself.
Some people prefered it to the alcholic version.