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.
I've been trying to find/adjust other recipes to get something close to my grandmother's old recipe and this one was the easiest. I omit the chocolate and sometimes the whiskey and it's PERFECT.
I would like to add some helpful tips for others attempting this pie (with or without the chocolate):
When placing the pie in the oven, put a sheet of tin foil on top LIGHTLY folding the edges down. Do not crimp the tin foil, it may end up sticking to the pie if it is too close. At about the 35 minute mark (about 15 minutes after you turn the temp down) pull the old tin foil off and replace with a new piece that only covers the crust and about an inch inwards( basically looks like an "O"). This will help keep your crust from burning. Also remember that altitudes can change your cook time, so when you change tin foils keep checking it every 5 minutes.
Very decadent. You cannot taste the whiskey which i was both relieved and disappointed by at the same time. I didn't let it cool properly and it was very runny but that's no one's fault except mine. Even as a gooey mess it was excellent.
I made this without the alcohol, and it was very good. It made more than the 9" pie shell would hold so I made another batch; poured the first batch in with the second batch and mixed them both together and made three "da" bomb pies. In fact, I'm making it again!
Very easy and quick!
I made this pie for Thanksgiving. The taste was good; however, I baked it according to the recipe directions and it was entirely too done (burned on edges). The flavor was good, but next time I'll not cook it as long as the recipe directs.
In the part of the country where I grew up, this is called Derby Pie--and I've been making it with identical recipe for about 30 years--It is exceptionally tasty with a dollop of 'spiked' whipped cream! Easy to make.
This was a great change from the traditional pecan pie. This amount of chocolate is fine but an extra handful of pecans never hurts. The optional whiskey is a must. I used Famous Grouse, since it has a slight toffee flavor, but would add an extra Tbsp of it. This is a must try.
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