There are a handful of thing you can count on in The South. We love BBQ, monogram everything, drink sweet tea and say Bless Your Heart, and love pecan pie. Now I won’t get into the age old debate of the proper way to pronounce pecan. The point is it’s amazing and you will love it. Traditional pecan pie is a much loved favorite at our house and while I could eat it anytime, we try and reserve it for the holiday season as a treat.
This year I decided to add a little something to my recipe and change it up a bit. I gathered up my two secret ingredients and the results were pretty amazing. My family made their way through this pie in just two days, which is pretty amazing since there are only three of us.
- 3/4 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Vanilla Extract
- 1/4 cup Whiskey
- 1/4 Semi-sweet chocolate chips
- 1-1/2 cups (6 ounces) pecans
- 1 (10") unbaked deep-dish pie crust
- Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter, whiskey and vanilla using a spoon.
- Stir in pecans and chocolate chips.
- Pour filling into pie crust.
- Bake on center rack of oven for 60 to 70 minutes.
- Cool for 2 hours on wire rack before serving.
- High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.