There must be at least a dozen “official” recipes for this pie. I’ve taken a couple of them and transformed them into one that seemed to work out fine.
Give this a try and don’t be afraid to experiment a little.
- 4 eggs lightly beaten
- 1 c. Light corn syrup
- 4 tbsp white granulated sugar
- 4 tbsp light brown sugar
- 4 tbsp butter melted
- 1 1/2 tsp vanilla
- 1/4 tsp table salt
- 2/3 c. Finely chopped pecans
- 3/4 c. Jack Daniels
- 1 deep dish frozen pie crust unbaked
- 3 oz semi sweet or bitter sweet chocolate chips (half bag)
- 1 1/2 c. Pecan halves
Preheat oven 350f
Combine first 9 ingredients in a large bowl.
Arrange chocolate chips on bottom of pie crust. Gently tap them on unbaked crust.
Pour filling over chips.
This is where you can make your pie look like a masterpiece. Gently set the pecan halves over filling. They will float and stay on top.
Bake on a sheet (to catch spills) for 50 to 60 minutes. The pie is done when a toothpick or knife inserted in the middle comes out clean .
Allow to cool to room temperature, then refrigerate for at least an hour.
Serve with whipped cream.