Tipsy Chocolate Pecan Pie

By stancec44

Ingredients

• 1 1 9-inch unbaked 9-inch pie shell, chilled
• 1 1 9-inch unbaked 9-inch pie shell, chilled
• 1 1 9-inch unbaked 9-inch pie shell, chilled
• 1 1 1 cup semisweet chocolate chips or chunks
• 1 1 1 cup semisweet chocolate chips or chunks
• 1 1 1 cup semisweet chocolate chips or chunks
• 1 1/2 1 1/2 1/2 cups pecans
• 1 1/2 1 1/2 1/2 cups pecans
• 1 1/2 1 1/2 1/2 cups pecans
• 3 3 1 large eggs 1
• 3 3 1 large eggs 1
• 3 3 1 large eggs 1
• cup cup sugar
• cup cup sugar
• cup cup sugar
• 1 1 1 cup light corn syrup
• 1 1 1 cup light corn syrup
• 1 1 1 cup light corn syrup
• 2 2 2 tablespoons whiskey, optional
• 2 2 2 tablespoons whiskey, optional
• 2 2 2 tablespoons whiskey, optional
• 1 1 1 teaspoon pure vanilla extract
• 1 1 1 teaspoon pure vanilla extract
• 1 1 1 teaspoon pure vanilla extract
• Pinch Pinch of salt
• Pinch Pinch of salt
• Pinch Pinch of salt

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top.

Whisk together eggs, sugar, corn syrup, whiskey, vanilla and salt. Pour over nuts. Bake for 20 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.