Chocolate Pecan Whiskey Pie Recipe 
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Chocolate Pecan Whiskey Pie

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)

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.

AUTHOR: Chyrel

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