The new appreciation for whiskey goes beyond drinking and finds its way into sauces, braises and especially DESSERTS!
1/2 (14.1-ounce) package refrigerated piecrusts
1 1/2 cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt
HOW TO MAKE IT
Step 1: Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.
Step 2: Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Step 3: Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.
Step 4: Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).