Shelly's Recipe

CHOCOLATE PECAN WHISKEY PIE

Category: Pie - Nut

6 oz semisweet chocolate
3 tbsp butter
Pastry for a 9-inch single-crust pie
2 eggs
3/4 cup sugar
1/4 cup light-colored corn syrup
1/4 cup whiskey
1 cup chopped pecans
Whipped cream (optional)
Shaved chocolate (optional)
Chocolate-dipped pecan halves (optional)

In a heavy medium saucepan, melt chocolate and butter over low heat, stirring frequently. Remove from heat; cool. Meanwhile, line a 9-inch pie plate with pastry. Trim; crimp edge.

In a bowl, beat eggs, sugar, syrup, and whiskey until smooth. Slowly stir egg mixture into chocolate. Stir in pecans. Pour the chocolate-pecan mixture into pastry shell. To prevent over-browning, cover edge of the pie with foil. Bake at 350 for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack. Chill within 2 hours. Cover for longer storage.

To decorate, pipe whipped cream on pie, sprinkle with shaved chocolate and garnish with chocolate pecan halves.