PREP TIME: 80 minutes
SERVES: 6
YOU’LL NEED:
-
1/2 cup All-Purpose Flour (or 1/2 cup All-Purpose Gluten Free Flour and 1/8 teaspoon Xantham Gum)
-
1 cup Sugar
-
1/4 teaspoon Salt
-
2 Eggs (lightly beaten)
- 1/2 cup Unsalted Butter
- 3 tablespoons Jeptha Creed Straight 4-Grain Bourbon Whiskey
- 1 1/2 teaspoon Vanilla Extract
- 1 cup Pecans (chopped)
- 3/4 cup Semi-sweet Chocolate Chips
- 1 9 inch Pie Crust (thawed)
PREP:
Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, sugar, and salt. Whisk to breakup big clumps. Add the liquid ingredients, pecans, and chocolate. Mix until well combined and the pecans and chocolate are evenly distributed. Pour the filling into a 9 inch pie crust. Leave some room for the filling to expand in the oven. Bake for 50 minutes or until the topping is golden brown and the center is slightly jiggly. Place the pie on a wire rack to cool. The pie will continue to bake as it cools. Cool completely before serving. Serve with whipped cream or alone.
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