Jack Daniels Chocolate Chip Pecan Pie
3 extra large eggs, slightly beaten
1 c sugar
2 T butter, melted
1 c dark corn syrup
1 t vanilla
1/4 c Jack Daniels
1/2 c semi-sweet chocolate chips
1 c whole pecans
1 10-inch pie crust, unbaked
Preheat oven to 375 degrees (F). Combine eggs, sugar,
butter, syrup, and whiskey. Mix well and strain [I dont
strain, w/no ill effects]. Sprinkle most of the chips over bottom of
crust. Cover with pecans. Pour filling over chips and
pecans. Sprinkle top with remaining chips.
Bake 35-40 minutes or until knife inserted halfway
between center and the edge comes out clean [chips sprinkled on
top will make this difficult -- they melt.] Let cool 30 min
before cutting.
Makes 6-8 servings.
Pecan Pie with Kahlua and Chocolate Chips
1/2 cup sugar
1/4 cup butter, room temperature
1 tablespoon flour
3/4 cup dark corn syrup
1/4 cup Kahlua or other coffee liquer
1 teaspoon vanilla extract
3 large eggs
1 cup pecans, chopped
1/2 cup semisweet chocolate chips
1 9" pie crust
2/3 cup whipping cream, chilled
pecan halves (optional)
Preheat oven to 375F. Beat sugar and butter in medium bowl until
smooth, beat in flour. Gradually beat in corn syrup, then Kahlua
and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate
chips over bottom of crust. Pour filling into crust.
Bake pie until filling is puffed around edges and just set in
center, covering edge of crust with foil if browning too quickly,
about 45 mins. Transfer pie to rack and cool completely. (Can be
made 1 day ahead. Cover and refrigerate.)
Beat cream in medium bowl until peaks form. Drop whipped cream in
small dollops around edge of pie. Place pecan half atop each dollop,
if desired.
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