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Chocolate-Pecan Whiskey Pie
Bake: 45 mins at 350°F
Ingredients
- 6 ounces semisweet chocolate
- 3 tablespoons butter
- Pastry for a 9-inch single-crust pie
- 2 eggs
- 3/4 cup sugar
- 1/4 cup light-colored corn syrup
- 1/4 cup whiskey
- 1 cup chopped pecans
- Whipped cream (optional)
- Shaved chocolate (optional)
- Chocolate-dipped pecan halves (optional)
Directions
1. In a heavy medium saucepan, melt chocolate and butter over low heat, stirring frequently. Remove from heat; cool. Meanwhile, line a 9-inch pie plate with pastry. Trim; crimp edge.
2. In a bowl, beat eggs, sugar, syrup, and whiskey until smooth. Slowly stir egg mixture into chocolate. Stir in pecans.
3. Pour the chocolate-pecan mixture into pastry shell. To prevent over-browning, cover edge of the pie with foil. Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
4. Cool on wire rack. Chill within 2 hours. Cover for longer storage.
5. If you like, pipe whipped cream on pie, sprinkle with shaved chocolate and garnish with chocolate pecan halves. Makes 8 to 10 servings.
