Directions:
Preheat oven to 350°F.
Melt butter and chocolate in a small saucepan over medium-low heat. Remove from heat and let cool.
Beat eggs in a large mixing bowl until frothy and blend in sugar. Stir in syrup, vanilla, bourbon, salt and melted butter. Mix until well blended.
Arrange pecans on bottom of mini pie shells and carefully pour egg mixture over them. Bake until filling is set and slightly puffy, about 35 minutes.
Test doneness by inserting a thin knife in the center of each pie. If blade comes out clean, the pie is done.
Transfer to rack and allow to cool completely before serving.