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:
3 Eggs, slightly beaten
1 c Sugar
1 ts Vanilla
1 9″ unbaked pie shell
1 c Karo corn syrup
2 tbs Margarine, melted
1 1/2 c Pecan halves

Directions:
In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool.

Ingredients:
Pastry
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
4 tablespoons ice water
Filling
3/4 cup blackstrap molasses (use unsulfured mild molasses for a milder molasses flavor)
3/4 cup packed light-brown sugar
1/2 cup light syrup
1/4 cup unsalted butter
3 large eggs
2 cups pecan halves
1/2 cup chopped pecans
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
sweetened whipped cream (optional) or vanilla ice cream (optional)

Directions:
1. To make pastry: In a medium bowl, combine flour and salt.
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Sprinkle water over mixture and stir with a fork until dough comes together.
4. Press into a 1/2-inch-thick disk; wrap in plastic wrap.
5. Refrigerate 1 hour.
6. On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick.
7. Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish.
8. Fold edge under and flute or crimp decoratively.
9. Refrigerate pie shell.
10. To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes.
11. Raise heat to high and boil 1 minute.
12. Remove from heat and cool mixture to room temperature.
13. Stir in eggs until blended, then stir in remaining filling ingredients.
14. Heat oven to 350 degrees.
15. Pour filling into pie shell.
16. Bake 1 hour, or until filling is set.
17. Cool completely on a wire rack.
18. Serve with whipped cream or ice cream, if desired.

Ingredients:
1 (15 ounce) package refrigerated pie crusts
1/2 cup butter, melted
2 cups firmly packed brown sugar
4 tablespoons all-purpose flour
4 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups finely chopped pecans
2 (8 ounce) packages toffee pieces

Directions:
1. Preheat the oven to 350 degrees F.
2. Spray or grease a 15×10 pan.
3. Unroll both pie crusts and press into pan and 1/2 inch up sides.
4. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well.
5. Add the vanilla.
6. Stir in the pecans and heath bar toffee chips.
7. Spoon the pecan filling evenly over the pie crust.
8. Bake for 25 minutes, or until filling is set and crust is lightly browned.
9. Cool in pan on wire racks. Cut in to bars.

Ingredients:
2 cups pecans (cut in half if you only plan to do the bottom of the pan and not the sides)
3 tablespoons butter or 2 tablespoons coconut oil
2 teaspoons cinnamon
4 teaspoons stevia (equals 4 packets )

Directions:
1. Place nuts into a food processor or grinder/blender with chopping option. Process until the nuts are a fine meal like texture. Combine with the remaining ingredients, pat into a pie plate and bake at 350 degrees for 10-12 minutes. Makes one 9-10 inch pie crust.
2. Fill with pie filling of your choice and bake according to instructions. This is also good with uncooked pie fillings too.

Ingredients:
Pastry
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup pecans, toasted and cooled, very finely chopped
2/3 cup graham cracker crumbs
3 tablespoons light brown sugar
1 tablespoon granulated sugar
1/2 teaspoon table salt
1/4 cup unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 375°F
2. Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
3. Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine.
4. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.
5. Press the mixture into and up the sides of the prepared pie plate.
6. Bake in the preheated oven for 10 to 12 minutes.

Ingredients:
9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package)
1/3 cup packed dark brown sugar
4 large eggs
18 ounces butterscotch sundae sauce or caramel sauce (dessert sauce)
6 tablespoons instant cappuccino coffee (coffee mix)
1/2 teaspoon ground cinnamon
2 cups pecan halves
sweetened whipped cream (optional)
Sweetened Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Directions:
1. Heat oven to 350. Let refrigerated piecrust stand at room temperature following package directions.
2. Unroll piecrust into 9-inch pie plate. Turn edge under to form stand-up edge; crimp the edge as desired. Crumble brown sugar in even layer over crust.
3. For filling: In a large bowl, whisk eggs until lightly beaten. Add butterscotch dessert sauce, cappuccino coffee mix and cinnamon; whisk until well mixed. Stir in pecan halves. Pour filling into pastry-lined pie plate.
4. Bake at 350 for 45-50 minutes or just until center of filling is set. Transfer pie to a wire rack; cool completely. Refrigerate about 3 hours or until pie is firm.
5. Allow pie to come to room temperature before serving. If desired, top each serving with a dollop of Sweetened Whipped Cream.
6. Sweetened Whipped Cream: In a chilled mixing bowl, combine heavy cream, sugar and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Makes 2 cups.

Ingredients:
1/2 cup chopped pecans
vegetable oil cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6 ounce) ready-made chocolate crumb pie crusts
2 tablespoons light chocolate syrup

Directions:
1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
3. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon
1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
3. To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, chopped pecans and bourbon. Mix well. Spoon mixture into unbaked pie shell.
4. Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
5. To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves – about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
6. Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

Ingredients:
1 baked pie shell, not graham cracker
2 (12 ounce) jars caramel ice cream topping
1 lb chopped pecans
4 cups chocolate mousse mix
2 cups whipped cream
8 ounces cream cheese, mixed with 1/2 cup granulated sugar

Directions:
1. Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Then the mousse. Then the whipped cream.
2. Garnish and refrigerate before serving for at least 2 hours.