It’s when I have a pie like this that I begin to convince myself I should be making a pie a week for the rest of my life, not just in 2013! Things this good should be eaten weekly, or at least until I am diagnosed with diabetes. Let’s hope I am years away from that. Ha!
I love trying new recipes and this pie proved to be one that knocked it out of the ballpark for me. This one was amazing! All the flavors of chocolate, pecans and whiskey were in each and every bite. And even though I have no idea from what magazine or cookbook I cut this recipe out of, it definitely will be tagged now in a new category as one of my favorites.
My pie crust this time around was the Basic Flaky Pie Pastry from cookbook, Pie, by Ken Haedrich. Also, I should note two other things. One- that I accidentally added 1/2 cup more cornsyrup than the recipe called for, but rather than starting over, I just forgave myself for the mistake and moved on. And two- whipping cream was optional, but in my opinion is a must. This pie is so very rich that the fresh whipped cream really helped me quickly devour my piece and want to indulge myself with seconds.