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Bourbon-Chocolate Pecan and Walnut Pie




Source of Recipe


Internet


List of Ingredients




makes one 9 1/2" pie, enough to serve 6-8 people

half of the dough from 1 recipe for Super Flaky Pie Crust
1/2 cup roughly chopped pecans
1/2 cup roughly chopped walnuts
4 large eggs
1/2 cup light corn syrup
1/4 cup honey
1/3 cup granulated white sugar
1/3 cup light brown sugar, firmly packed
6 tablespoons unsalted butter, melted
3 tablespoons Bourbon
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 pound high quality bittersweet chocolate, broken into 1/2" square chunks

1. Preheat oven to 350 degrees.

2. Roll out half of the dough from the Super Flaky Pie Crust recipe to 1/8" thickness, 1" larger than the pie pan. Drape the crust over the rolling pin and carefully fit into the pie pan. Trim the edges to 1/2" wider than the rim of the pie pan. Fold excess under the rim, on the outside of the pan, and crimp, pinching the dough between your thumb and forefinger at 1" intervals.

3. In a small sauté pan placed over medium-high heat, toast the chopped pecans and chopped walnuts, stirring often with a wooden spoon, until they are evenly toasted and crisp, about 4 minutes.

4. In a medium bowl whisk together the eggs, light corn syrup, honey, white sugar, light brown sugar, melted butter, Bourbon, all-purpose flour, vanilla extract, nutmeg and cinnamon and blend until the mixture is smooth. Stir in the toasted pecans, toasted walnuts and chunks of chocolate. Pour the mixture into the pie crust.

6. Bake the pie on the center oven rack until it is set, about 40-50 minutes. A cake tester inserted into the center of the pie should come out clean (unless you hit a chocolatey spot.) Serve slightly warm or at room temperature.


Recipe