You know gals, I have made it my mission to get a little more pie into your lives, but now, NOW friends, I believe I can safely say that enticing more women to down good southern whiskey at all hours of the day might be a worthy endeavor too.
Behold the Jack Daniel’s pie.
Oh yes. It’s pecans, it’s chocolate, it’s happy hour!
I’m more of a red wine gal, frankly, so we didn’t have any Jack on hand. I had to send Mr. Blue Yonder out to the liquor store for the hard stuff.
He wasn’t all that thrilled to be going into a liquor store at 10AM. In fact, he swore that the clerk looked at him with “that look.” – the one that says, “you’re a no good drunk if you’re buying whiskey before noon.”
I told him that he read the look all wrong. Really it said, “Just who do you think you’re fooling, buying this itty bitty bottle, you lousy drunk?”
He wasn’t amused.
I kinda was.
Anyhow, make this pie and eat it for breakfast if you like! I won’t tell.
Here’s a hint though… it’s better warm and served up with some good old fashioned vanilla Blue Bell
. If you can’t get your hands on Blue Bell… well, I just don’t know how you go on breathing.
Better skip the pie making and just go straight to the bottle.
Jack Daniel’s Pie
Preheat your oven to 375 degrees F.
1 cup sugar
1/4 cup Jack Daniel’s
2 tbsp butter, melted
1 tsp. vanilla
1 cup pecans
1/2 cup chocolate chips
Pour into an unbaked pie crust and bake for 40 minutes.