Kentucky Chocolate Walnut Pie

Votes: 1

Time: 4 hours 40 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 457, total fat 29 G., saturated fats 14 G., proteins 6 G., carbohydrates 41 G., fiber 2 G., cholesterol 85 mg, sodium 269 mg, sugar 22 G.

The American state of Kentucky is the birthplace of bourbon, chocolate walnut pie, and the famous horse races that accompany the festivities where this pie and bourbon are the main treats. Immerse yourself in the atmosphere of the Kentucky Derby and bake this luxurious pie at home, with a soft chocolate filling and crunchy walnuts on a crumbly crust with spicy notes of bourbon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups premium flour
1 teaspoon of sugar
0.5 tsp coarse salt
1/4 tsp baking powder
110 g chilled unsalted butter, cut into small pieces
2 tbsp bourbon
Ice water as needed
Special equipment: pie weight (or substitute with dried beans)

Filling

1 cup coarsely chopped walnuts
0.5 tbsp. semi-sweet chocolate granules
3/4 cup dark brown sugar
0.5 cups premium flour
6 tablespoons unsalted butter, melted
0.5 tsp coarse salt
1/3 cup light corn syrup
2 tbsp bourbon
1 tsp vanilla extract
2 large eggs
0.5 cups of hot water
1 teaspoon of baking soda
Whipped cream for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, walnuts, brown sugar, corn syrup, cream, semi-sweet chocolate, chocolate chips (granules), bourbon

Cooking the dish according to the recipe:

In the bowl of a food processor, combine the flour, sugar, salt, and baking powder and pulse until evenly distributed. Add half the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue to pulse until it's the size of small peas. Add the bourbon and pulse until the dough is moistened. Add 1-2 tablespoons of ice water, a little at a time, until the dough just begins to come together and holds together when squeezed in your hand.
Place the dough on a large piece of plastic wrap, form it into a disk, and wrap it tightly. Refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 350°F (175°C). On a lightly floured work surface, roll out the dough to a 27cm diameter and transfer it to a 22cm pie pan, crimping the edges. Refrigerate until set, about 20 minutes.
Prick the bottom and sides of the pan with a fork. Cover the pan with foil and top with pie weights or dried beans. Bake until golden brown around the edges, 20-25 minutes. Remove the foil and weights and continue baking until the entire crust is light golden and matte, another 10-15 minutes. Let cool completely.
Filling:

Spread the walnuts and chocolate on the bottom of the cooled cake pan. Mix the sugar, flour, butter, and salt in a small bowl until smooth and set aside. Lightly whisk the corn syrup, bourbon, vanilla extract, and eggs in a large bowl. Mix the baking soda with the hot water, then add it to the egg mixture. Add the flour mixture and spread the mixture on top of the nuts and chocolate.
Bake until golden brown and the filling is set, about 45 minutes. Let cool completely on a wire rack. Serve with whipped cream, if desired.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Festive dishes / Dinner party / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes / American cuisine