Specifically, Chocolate Bourbon Pecan Pie.
I made the following changes:
Bourbon reduced from 1/4 c to 3 tbs.
Sugar changed to 1 c packed dark brown sugar.
Cinnamon 1/2 tsp added to egg/bourbon/vanilla mixture.
Chocolate chips spread in layer on top of bottom crust before pouring in rest of filling, instead of being incorporated/melted into the filling.
The result was well-received.
Directions for future research: the cinnamon really couldn't be tasted, and probably should be increased. IMO, chocolate and cinnamon is an under-used combination.