Annual Food & Drink Issue
When you’re out for a night on the town, the bartender may ask, “Shaken or stirred? On the rocks or neat?” But in these local Chattanooga kitchens, you can enjoy your favorite spirits by the spoonful. Varieties of whiskey, tequila, and beer give these recipes a special oomph in the flavor department. Enjoy these spirituous treats and remember – cook responsibly.
Photography by Sarah Unger
Bethe Motlow, Dayton
“Growing up in Lynchburg, Tennessee, my grandmother used a variety of liquors in her everyday cooking. Her efforts were quite inspiring – and this recipe is no exception. Here’s to hoping you enjoy eating this Motlow Tennesee Whiskey pie as much a I enjoy making it. Cheers!”
Preheat the oven to 350°.
Mix the first 6 ingredients in a bowl to create the liquid mixture.
Spread pecans and chocolate chips on the bottom of the pie crust.
Pour liquid mixture over chocolate chips and pecans.
Bake for 35 minutes.
As soon as you remove the pie from the oven, sprinkle the sea salt on top.
Serve warm, with fresh whipped cream on the side.
