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Walnut Bourbon Pie

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Monday, August 21, 2000

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Walnut Bourbon Pie
Green River Coffee Co., Wilson, NC
Bon Appétit June 1995

 
Bon Appetit

[your favorite pie crust dough]
1 cup chopped walnuts, toasted
1/2 cup chopped semisweet chocolate
3/4 cup light corn syrup
1/2 cup packed golden brown sugar
1/2 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
3 tablespoons bourbon
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

Preheat oven to 375 degrees F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold edges under. Crimp edges decoratively, forming high-standing crust.
For filling: Sprinkle 1/2 cup walnuts and chocolate over bottom of crust. Combine corn syrup, both sugars, butter, eggs, bourbon and vanilla in a large bowl and beat until well blended. Pour over chocolate and walnuts. Sprinkle remaining 1/2 cup walnuts over.
Bake pie until filling is softly set in center, about 50 minutes. Transfer pie dish to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)
 

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