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.
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