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

Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 – 60 ml) ice water
Pecan Filling:
1 1/2 cups (150 grams) pecans, toasted and coarsely chopped
2 ounces (57 grams) unsweetened chocolate, coarsely chopped
3 large eggs
1 1/2 cup (300 grams) granulated white sugar
1 cup (240 ml) light corn syrup
2 tablespoons (25 grams) unsalted butter, melted
1 teaspoon pure vanilla extract or 1 tablespoon rum or bourbon
1/4 teaspoon salt
1/2 cup (50 grams) whole pecan halves
Garnish:
Whipped cream or vanilla ice cream

Directions:
Pate Brisee:
1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
2. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
3. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Freeze the pastry, covered with plastic wrap, for about 15 minutes before pouring in the filling.
4. Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.
Pecan Filling:
1. To toast Pecans – Place 1 1/2 cups (150 grams) of pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
2. In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the chopped chocolate. Set aside to cool.
3. In a large bowl, whisk the eggs, and then whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt. Then stir in the cooled melted chocolate.
4. Remove the chilled pastry crust from the freezer and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts. Arrange the whole pecans in a decorative pattern on top of the filling. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool.
5. Serve warm or at room temperature with whipping cream or vanilla ice cream.
Makes one 9 inch (23 cm) pie.