| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Irish | 1 | servings | |
INGREDIENTS
| 1 | 9" pie shell * | |
| 4 | tb | Melted butter |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 | c | White Karo corn syrup |
| 1 | pn | Salt |
| 2 | c | Pecans |
| 1/3 | c | Chocolate chips |
| 3 | tb | Irish Whiskey** |
INSTRUCTIONS
* You can make your own or buy one. Pre-bake it half way. You want it kinda done, but not completely, so give it about half of the time you would normally give it to pre-bake it. ** (You can use Bourbon, don't use rum or brandy. The flavors don't carry well. I think the peat flavor of Scotch wouldn't work either but I've never tried it.) Original recipe from Kate's Restaurant in Austin, TX. I've modified it some to suite me. Cream butter and sugar. Make sure the mixture is cool, you don't want to cook the eggs when you add them. Add eggs, one at a time. Beat in corn syrup, salt, and whiskey. Spread chocolate chips across the bottom of the pie shell. Put pecans in the the shell on top of the chocolate chips. Pour the egg mixture in the shell. (There will be some mixture left over) Bake at 350 F for about 25 minutes. Check it. It should still be kinda uncooked at this point. Keep cooking it in 5 minute increments until the center 2-3 inches still do a waba-waba. Take it out and let it finish cooking on a cake rack. *Don't use too much. You might get away with 4 tablespoons. If you go over that, the pie won't set up and you will eat it with a spoon. Serve warm or cold. Goes great with ice cream. Posted to bbq-digest by "Karl L. Sandwell-Weiss" <klweiss@wans.net> on Jan 24, 1999, converted by MM_Buster v2.0l.
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