Jack Daniel's Chocolate Chip Pecan Pie
This pie is amazing. Just the name of the pie alone makes my mouth water. I wanted to make a pecan pie, but didn't want to make your traditional Thanksgiving pecan pie. So, when I came across this recipe in Pie by Ken Haedrich, I knew I had to bake it. This is also the first pie crust I've ever made, and I'm pretty happy with how it turned out. Making this pie has really opened my eyes and given me some awesome ideas for my own future recipes.
The first pie crust I've ever made. Super happy considering it was my first.
4 eggs, sugar, & corn syrup.
Combine the cup of sugar & 3/4 cup of dark corn syrup.
Add the eggs.
Whisk well.
2 tbsp for the pie, and one ounce for yourself :).
Add tsp of vanilla.
Pour Jack Daniel's & vanilla into egg, sugar, corn syrup mixture.
Pour in 2 tbsp of melted unsalted butter.
Mix, mix, and more mixing until it becomes a creamy goodness.
Take your crust out of oven after pre-bake, and leave the temperature at 400°F.
Combine cup of pecan halves and 1/2 cup of semi-sweet chocolate chips in a bowl and toss together. Fill your pre-baked crust with the mixture of chocolate chips & pecans.
Pour your creamy mixture over the chocolate chips and pecans.
It will be liquid-y, so try not to spill any when transferring to the oven. Once again bake for half and hour, and then turn the pie 180 degrees baking at 375°F for another 30 minutes.
When baking time has completed remove the pie from the oven and let it settle until the liquidness subsides and the filling is solid. Pour youself a little bit of Jack and enjoy a delicious slice of pie.
