Crust: Crush graham crackers in large mixing bowl. Stir in brown sugar, add butter and mix well. Press crust into bottom of 8 inch pie pan and up sides of dish within 1/4 inch from the top of the dish. For soft gooey pie, set aside to bake when filled, for crisper crust bake 5 minutes in preheated 350° oven. Filling: Cream butter and sugar in small bowl and add eggs one at a time, beating after each addition. Add whiskey and beat. Add flour scrapping bowl until well blended, smooth and shinny. Fold in chocolate and pecan into batter by hand. Pour filling into prepared crust and bake in preheated 250° oven 1 1/2 hours.
