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Irish Whiskey Pecan Pie

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4 tablespoons melted butter
1/2 cup sugar
3 eggs
1 cup white corn syrup
1 pinch salt
2 cups or more of pecans
4 tablespoons Irish whiskey
1 handful semi-sweet chocolate chips

Unbaked pie shell. I use Pet frozen, you can use whatever you want. Halfway bake the pie crust. I can't give you any times on this, but you don't want it totally done, nor raw. Just about halfway. Let the crust cool down. You can put parchment paper and beans or pie weights in it to keep the crust down, but I don't bother. If it bubbles, just poke it with a fork. This thing is suppose to be halfway done, so it will go back down. Cream the butter and sugar. Add eggs, one at a time. Beat in corn syrup and salt. Add Whiskey. !!!NOTE!!! Do not add more than 4 TBLS, or the pie will not set up. You can use bourbon if desired, but I prefer the flavor of the Irish whiskey. Do not use Scotch or rum as the flavors won't mix. Put in a pan and heat to the point where the bubbles just start to form. Take it off the heat. Spread a layer of chocolate chips in the pie crust. You want to just about cover the bottom. Pour in the pecans. Depending on how many you want, you can put in just a layer or fill the pie pan. Pour in the sugar/syrup mixture. Push the pecans into the mixture so they are covered with it. They will float to the top, you just want them to have a light coating of the syrup. There may be left over syrup. Bake at 350 degrees F for 30 minutes. Check it. Continue baking, checking every 5 minutes or so. You can tell when it starts to set up. Remove it from the oven and let it continue baking with the residual heat. The chocolate will melt and form a layer on the bottom. Enjoy. This goes well with ribs, shoulder, brisket, whatever. Try it warm with ice cream on top. Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by "Karl L. Sandwell-Weiss" on Mar 25, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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