Jack Man says:You can have this with your Jack Daniels Ice Cream And you can sprinkle a little Jack on this before you put it in the oven.
1 recipe Chocolate Pie Crust, recipe follows
12 tablespoons light brown sugar
3 tablespoons unsalted butter, at room temperature
Pinch salt
3 large eggs, lightly beaten
1 cup dark corn syrup
1 teaspoon vanilla extract
2 cups pecan halves
Semisweet Chocolate and Jack Ice Cream, Check recipe I put on this site, or good quality store bought ice cream
Jack Chocolate Ganache, recipe follows
On a lightly floured surface, roll the dough out 1/8-inch thick and gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 400 degrees F and position a rack in the center of the oven.
Line the tart shell with lightly buttered parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 10 minutes. Cool completely on a wire rack.
Reduce the oven temperature to 350 degrees F.
To prepare the tart filling, combine the brown sugar, butter and salt in a large bowl and, using an electric mixer, cream together. Add the eggs, 1 at a time, beating well after each addition. Add the dark corn syrup, and vanilla extract, and whisk well to blend.
Place the pecan halves evenly over the bottom of the prepared tart shell and pour the filling over the pecans. Sprinkle a little Jack over the top and Bake until the tart is set, about 50 minutes.
Cool completely on a wire rack.
Serve the pie at room temperature, each slice garnished with a small scoop of Jack ice cream and a drizzle of Jack Chocolate Ganache.
Chocolate Pie Crust:
1 1/4 cups all-purpose flour
6 tablespoons confectioners' sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1 large egg yolk, lightly beaten
2 tablespoons cold water
Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg yolk and water to make a soft dough. Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.
Yield: 1 (9 or 10-inch) tart crust
