Wild Turkey & Chocolate Pecan Pie

Happy Monday, y'all!

Thanksgiving preparations are in full swing!  I got together with two of my wonderful friends today to teach them how to make Pecan Pies and we made this and my Grand Pecan Pie together.  It's a traditional pie with a kick and boy is it good!  Enjoy!

Ingredients:

4 T butter melted

3/4 c. brown sugar

1 tsp salt

1/2 c. light corn syrup

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg
2 T of Whiskey Bourbon

2 c. pecans
1 c. chocolate chips (I prefer semi-sweet.)

2 eggs

This is for 1 deep dish 9" pie crust.  Partially cook the crust on 375 for 10 minutes.  If you have pie weights (or clean marbles), it will keep you crust from poofing up.  If you don't it's okay because the crust is only partially cooked and still a little malleable, can gently push in the poofs.   I line the edges with aluminium, this is important to keep them from browning while precooking.  Make sure to put the filling in the crust while it is still warm.  This will insure that your crust texture is enjoyable and not soggy and tough.  After the crust comes out of the oven, adjust the oven to the lower middle rack and the temperature to 275 degrees.

For the filling:

Mix the butter, brown sugar, salt, corn syrup, vanilla, cinnamon, nutmeg, and whiskey together until well combined.  Stir in the nuts until they are all well coated.  Break the eggs into the mixture and stir until just combined.  Do NOT over-stir or beat the eggs.

Pour into the warm crust.  For an aluminium pan bake for 1 hour, for a ceramic bake for 1 hour and 15 minutes.  To test if your pie is ready to come out of the oven, take a spoon and gently press the back of it against the top on the pie.  If it springs up like set jello then it is done, if it is still seems liquidy under the surface then let it cook for 5-10 minutes longer and test it again.
Enjoy!

Check out my Recipes page for more yummy treats!

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