Instructions: Combine Jack Daniels whiskey, egg yolks, honey and salt in a small saucepan; stir well. Cook over low heat, stirring constantly, until mixture thickens (do not boil). Remove from heat. Stir in vanilla; let cool completely. Beat egg whites (at room temperature) until stiff but not dry; set aside. Beat cream until soft peaks form. Fold whipped cream and pecans into cooled mixture; fold in beaten egg whites.

Spoon into Nutty Oat Crust; freeze 8 hours or until firm.

Drizzle with Honey-Chocolate Sauce; garnish with pecan halves if desired. Serve with remaining sauce.

Makes 6 to 8
servings.

Nutty Oat Crust:
Preheat oven to 350. Cream butter; gradually add sugar, beating well on medium speed with electric mixer. Add flour, oats and pecans; beat on low speed until blended.

Press mixture on bottom and 1-inch up sides of a lightly greased 9-inch springform pan. Bake for 20 to 25 minutes or until lightly browned. Cool.

Makes one 9-inch crust.

Honey-Chocolate Sauce:
Combine cocoa and cornstarch in a small saucepan; stir in water, mixing well. Add honey and salt. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Add butter, one tablespoon at a time, stirring constantly until melted. Stir in vanilla. Serve at room temperature. Refrigerate leftover sauce for other uses.

Makes 1-2/3 cups.

(Please note this recipe does call for uncooked egg whites.) SUSAN MICKO (AGER49C). JM

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