Jack Daniels Chocolate Pecan Pie

(Courtesy of the La Crosse Tribune)

Ingredients:
Pastry dough for one 9 inch pie
3 extra large eggs
2 extra large egg yolks
2/3 c. sugar
3/4 c. dark Karo corn syrup
5 Tbsp. butter, melted
1/4 c. Jack Daniels or other whiskey
2/3 c. chopped bittersweet chocolate or semisweet chocolate morsels
1 1/4 c. pecan halves or pieces
Vanilla ice cream

Directions;
Preheat oven to 350 degrees.  Ease pastry dough into a 9 inch pie plate. Trim and flute edges of dough.

In a large bowl, whisk together the eggs, egg yolks and sugar until well combined.  Whisk in corn syrup, melted butter and whiskey until well blended.

Sprinkle 1/3 c. chocolate morsels over the bottom of the pastry crust.  Pour in the pie filling.  Sprinkle 1/2 c. pecans over the filling.  Sprinkle the remaining chocolate pieces over, then top with 3/4 c. pecans.

Bake pie for 50-55 minutes, or until set in the center.  Turn off the oven and leave pie inside the oven with the door closed for 15 minutes longer to crisp the top.  Transfer pie to a wire rack to cool for at least 2 hours before serving small wedges with vanilla ice cream.  Refrigerate leftovers.