Walnut Pie with Chocolate and Bourbon

Votes: 1

How to Make - Chocolate Bourbon Walnut Pie

Time: 5 hours 40 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 531, total fat 32 G., saturated fats 12 G., proteins 7 G., carbohydrates 57 G., fiber 2 G., cholesterol 86 mg, sodium 278 mg, sugar 42 G.

One of the key ingredients in this pie is bourbon. Don't omit it or substitute it if possible. Its spicy notes perfectly complement the soft filling with crunchy walnuts and chocolate. The pie is made with homemade shortcrust pastry, resulting in a crispy crust. To ensure a crispy bottom, place the pie on a preheated baking sheet in the oven. Allow the pie to cool completely before slicing.

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:

Dough

1 and 1/4 cups of premium flour + extra for working with the dough
1 tbsp. granulated sugar
0.5 tsp salt
1/4 cup chilled shortening
6 tablespoons chilled unsalted butter, cut into small pieces
1 tbsp. apple cider vinegar

Filling

3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
4 tablespoons unsalted butter, melt and let cool
2 tbsp bourbon
1.5 tsp natural vanilla extract
0.5 tsp salt
1.5 cups chopped walnuts
0.5 tbsp. semi-sweet chocolate granules

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, walnuts, semi-sweet chocolate, chocolate chips (granules), corn syrup, margarine, bourbon

Cooking the dish according to the recipe:

Dough:

Combine the flour, granulated sugar, and salt in a food processor and pulse until evenly combined. Add the shortening and pulse until the mixture resembles cornmeal. Add the butter and pulse a few times until the butter forms pea-sized pieces. Add the vinegar and 1 tablespoon of ice water; pulse until the dough begins to come together but is still crumbly, adding an additional 1 tablespoon of ice water if necessary.
Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate for 1 hour or overnight.

Place the baking sheet on the middle rack of the oven and preheat the oven to 220°C. Meanwhile, on a lightly floured work surface, roll out the dough into a 30cm circle. Transfer the dough to a 30cm pie pan. Fold the overhanging edges under and crimp with your fingers or a fork. Refrigerate for 30 minutes.
Meanwhile, prepare the filling.:

In a large bowl, combine the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, salt, walnuts, and chocolate chips. Spread the filling over the dough in the pan. Carefully place the pie pan on a hot baking sheet in the oven and reduce the oven temperature to 350°F (175°C).
Bake until golden brown and the filling is set around the edges but still slightly jiggly in the center, 50-55 minutes. Transfer the pie to a wire rack and let cool completely, 3-4 hours.