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 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 last Thanksgiving 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 year, I solemnly swear to adhere to the recipe. Mostly.
Assemble your ingredients - having them right at hand makes things go much, much faster. Premeasure them if you're picky.
|Guess who's not picky today?|
This pie is really about these two ingredients right here - get high quality whiskey and pecans, and you'll get a high-quality pie. I, obviously, 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...tangents.
|Who am I kidding, it's really all about the Jack. Period.|
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 this otherwise useless popcorn bucket from the Smithsonian Zoo. It makes my cooking life much easier.
|Is it my imagination, or did I win the egg lottery |
and wind up with a double yolk?
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.
|You are hungry, no?|
Chop up 1/2 cup of the pecans and add to the bowl.
|You'll need two bags of the pecans...you'll eat the first|
and need a second to finish the pie. Trust me.
Add 2/3 cup of Jack Daniels. Yes, I said 2/3 of a cup. THAT MUCH. Mix.
|That bottle was full when I started. I swear.|
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.
|For something that tastes so good it sure as hell does look like shit.|
Bake at 350 for 30 minutes. Then, cover the pie crust edges with foil so they don't burn.
|Nobody likes burned crusts. NOBODY.|
Alternate caption: You wish YOUR foils looked this good.
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.
|Behold the glory.|
I said behold!
Gobble gobble, ya'll.