Recipe: Jack Daniel's Chocolate Pecan Pie

Hi Sylvia...this isn't from Texas, but maybe similar? You didn't mention if the pie had an type of liqueur in it. This one does! :-) ENJOY!

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Jack Daniel's Chocolate Pecan Pie

Filling:
3 cups medium pecan pieces
1 1/2 cups Jack Daniels whiskey (or other preferred brand)
3 cups heavy cream
1 1/2 cups granulated sugar
1 1/2 cups semisweet chocolate chips
1 cup maple syrup
1 cup light corn syrup
2 teaspoons vanilla
4 eggs, beaten slightly
Crust:
3 3/4 cups all-purpose flour
1 1/2 tablespoons granulated sugar
2 teaspoons salt
1 2/3 cups butter, room temperature
2 eggs, slightly beaten
2 tablespoons milk

Method: Filling - Reduce liquor to 1/2 the original volume over medium heat; set aside. Combine heavy cream and sugar in saucepan and heat to low boil. Let simmer about 10-15 minutes or until cream takes on a distinct light golden color. Stir frequently. Remove from heat. Add chocolate chips. Stir until completely melted. Add maple syrup and corn syrup. Stir until well blended.
Add vanilla and reduced liquor. Cool mixture slightly, then add eggs and stir until well blended. Prepare pie shells (recipe method follows) then fill the unbaked pie shells with 1 1/2 cups pecan pieces each. Pour mixture into each shell, leaving some room for expansion. Stir gently to cot pecans. Bake at 325 F. for 1 1/2 hours. Remove and cool.

Crust: Measure out all ingredients first. Place flour in very large bowl. Make a well in the center. Sprinkle sugar and salt on flour. Place butter and eggs in center of flour. Mix together with fingers or a fork until crumbly. Knead gently to work ingredients together, adding milk slowly as you knead. After milk is incorporated, knead into a ball, dust with flour and place in a bowl covered with a dish towel. Refrigerate for at least 1 hour, preferably overnight.
When ready to prepare pies, divide dough in half and roll each half out on a lightly floured surface. Line pie plates with dough. Remove excess dough or leave small border and crimp edges at regular intervals with finger or blunt edge of knife againest the pie plate. Refrigerate for 1 hour before filling and baking.
SOURCE: newspaper