Chocolate Pecan Whisky Pie
If you think a traditional pecan pie is something, the added sweetness of chocolate and good ol’ American whisky will put you and your guests over the edge of indulgence.
Recipe Courtesy of thebar.com
1-1⁄4 cups flour
1⁄4 teaspoon salt
1/3 cup shortening
1⁄4 cup finely chopped lightly toasted pecans
4-5 tablespoons cold water
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
3 large eggs
1 cup light corn syrup
1/3 cup sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2 tablespoons George Dickel® Tennessee Whisky
1 teaspoon vanilla extract
1-1/2 cups lightly toasted pecan halves
Whipped cream for serving
Preheat oven to 350°. For pastry: In a bowl, stir together flour, and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle water over mixture and quickly form into a ball. Roll out dough on a lightly floured surface to a 12-inch circle. Fit into a 9-inch pie plate. Trim pastry to 1/2 inch beyond pie plate and fold under extra pastry. Make a fluted edge. Refrigerate at least 1 hour or overnight until ready to use.
In a double boiler, melt chocolate and butter together. Stir until smooth and let cool slightly. In a large bowl, beat eggs until combined. Whisk in corn syrup, sugar, flour, salt, whiskey, and vanilla. Stir in chocolate mixture and pecan halves. Place pastry-lined pie plate in the oven and pour in filling. Bake for 45-50 minutes more or until a knife inserted near the center comes out clean. Let cool completely and serve with whipped cream.
TIP: Try serving this versatile pie chilled, with a nice Baileys™ Hot Cocoa on the side.
Thanks to thebar.com for this recipe