The following is a reprint of a food blog I published on my personal site about 2 years ago (hence, the kitchen in the pictures is a completely different kitchen than the one you've seen in recent foodie pictures...what, you didn't notice?). I made a few little corrections (aka, remove all swearing before publishing to family-friendly folks) and present it to you now for your Thanksgiving enjoyment.
Forget whatever you've heard about the fourth Thursday in November. It's all lies told by the man to keep us down. This glorious day is really about one thing, and one thing only: Whiskey Chocolate Pecan Pie. Whiskey Pie for short. I love it so much that I insist on capitalizing it.
I discovered Whiskey Pie in 2008 at the Jack Daniels Restaurant in Nashville, Tennessee. My eldest son was three months old, and my husband and I were in town for my work hosting a conference at the Gaylord Opryland Hotel and Convention Center (A magical place, by the way. It's literally in a bubble.). I was done with work for the day and we were having a lovely dinner - my son slept in his stroller the whole time - and when it was time to have dessert, there were two options: Whiskey Chocolate Pecan Pie and a Jack Daniels Coca-Cola Float. Guess which one I picked? The JD Float is a whole other story - one I'm sure I'll cover in the future.
For now, lets get back to the Very. Important. Bidness. Of. Whiskey. Pie.
I scoured the interwebz for several minutes on Thanksgiving 2009 to find a recipe that looked close to what I'd eaten. When I found one I was satisfied with (with satisfied equaling the author insisting that more Jack = better pie), I assembled my ingredients and made with the Whiskey Pie. It was a good first effort, but I took certain liberties with amounts of things (whiskey not being one of them - DO NOT use too much chocolate) and it came out more sweet than I'd have liked it to be.
This pie is really about these two ingredients right here - whiskey and pecans. Get high quality whiskey and pecans, and you'll get a high-quality pie. I prefer Jack Daniels and Emerald Pecan Pie Glazed Pecans...which I'm sure is like buying bacon flavored bacon...which I would totally buy if someone made it. Anyways.
Put three eggs in a mixing bowl - as a side note, if you don't have a scrap can that you use regularly, I highly suggest you find one. You don't have to buy Rachael Ray's garbage bowl or anything, we use an otherwise useless popcorn bucket from the Smithsonian Zoo. It makes my cooking life much easier.
Add the following ingredients to the eggs: 3/4 cup of light Karo Syrup; 3 TBSP sugar; 3 TBSP packed brown sugar; 1 TSP vanilla extract; 3 TBSP butter (softened); 1/8 TSP salt. Mix. Chop up 1/2 cup of the pecans and add to the bowl. Add 2/3 cup of Jack Daniels. Yes, I said 2/3 of a cup. THAT MUCH. Mix.
Take 1 cup of chocolate chips and gently tap them into the base of your pie crust. DO NOT ADD MORE. IT WILL NOT MAKE IT MORE YUMMY. QUITE THE OPPOSITE, IN FACT. Pour mixture carefully over the chocolate chips. Starting at the outside and working your way in, place enough pecans on the top to cover the pie. Because working from the middle out towards the edges is wrong and against all that is good in the world.
Bake at 350 for 30 minutes. Then, cover the pie crust edges with foil so they don't burn. Pop it back in the oven for an additional 15-30 minutes, or until a knife comes out of the center clean. Note: The pie will fluff up during cooking and look a little juicy - it's ok. It will flatten and set as it rests. Let it cool before you hack it up.
This is becoming my Thanksgiving "thing." My shtick. Because everyone has something they're good at. Mine just happens to involve booze.
Gobble gobble, ya'll.