1 9″ pie shell *
4 tb Melted butter
1/2 c Sugar
3 Eggs
1 c White Karo corn syrup
1 pn Salt
2 c Pecans
1/3 c Chocolate chips
3 tb Irish Whiskey**
* You can make your own or buy one. Pre-bake it half way. You want it kinda
done, but not completely, so give it about half of the time you would
normally give it to pre-bake it.
** (You can use Bourbon, don’t use rum or brandy. The flavors don’t carry
well. I think the peat flavor of Scotch wouldn’t work either but I’ve never
tried it.)
Original recipe from Kate’s Restaurant in Austin, TX. I’ve modified it some
to suite me.
Cream butter and sugar. Make sure the mixture is cool, you don’t want to
cook the eggs when you add them. Add eggs, one at a time. Beat in corn
syrup, salt, and whiskey. Spread chocolate chips across the bottom of the
pie shell. Put pecans in the the shell on top of the chocolate chips. Pour
the egg mixture in the shell. (There will be some mixture left over) Bake
at 350 F for about 25 minutes. Check it. It should still be kinda uncooked
at this point. Keep cooking it in 5 minute increments until the center 2-3
inches still do a waba-waba. Take it out and let it finish cooking on a
cake rack.
*Don’t use too much. You might get away with 4 tablespoons. If you go over
that, the pie won’t set up and you will eat it with a spoon.
Serve warm or cold. Goes great with ice cream.
Yields
1 servings