Ingredients:
1/2 c brown sugar and 1/2 cup white sugar
1 c light corn syrup
1/2 c butter
4 lg eggs — lightly beaten
1/4 c Jack Daniels
1 t vanilla extract
1/4 t salt
1 c semisweet chocolate chips
1 c pecan pieces
1 9 inch unbaked pastry shell

Directions:
1. Preheat oven to 325F.

 2.  Pour 1/2 cup of brown sugar and 1/2 cup of white sugar into saucepan

 3.  Pour 1 c light corn syrup into saucepan

 4.  Add 1/2 cup of  butter into saucepan. 

Cook over medium heat, stirring constantly, until butter melts and sugar dissolves.
 

Once the sugars and syrup have melted let this mixture cool. 

You don’t want it to be hot because it will cook the eggs if hot.

5.  Here comes the chocolate!  This recipe calls for one cup of semisweet chocolate chips.  

Place the chips on the pie crust.

You can add as much or as little as you like.

Some folks really like it chocolatey.  If unsure add one cup the first time.

Here comes the whiskey!!!  I have to warn you the whiskey flavor is strong. 

 6.  While the sugar/syrup mixture cools add the Jack Daniels to another bowl.

Add 1/4 cup of Jack Daniels Whiskey

7.  Add 1 tablespoon of vanilla extract and 1/4 tablespoon of salt to the Jack Daniels.

8.  Add four large eggs to the Jack Daniels.  Use a wisk to beat the eggs.

Make sure to wisk enough to mix the eggs completely into the whiskey. 

 9.  Pour the sugar/syrup mixture slowly into the Jack Daniels bowl.

Stir as you add.  Use a wisk to get this mixed completely.

10.  Next stir in the 1 cup of pecans.

11.  Pour the batter into pastry shell.

 12.  Bake for 50 to 55 minutes, or until set.

 Enjoy!!!!

Ingredients:
1 c sugar
1 c light corn syrup
1/2 c butter
4 lg eggs — lightly beaten
1/4 c Jack Daniel
1 t vanilla extract
1/4 t salt
1 c semisweet chocolate chips
1 c pecan pieces
1 9 inch unbaked pastry shell