Makes 8 servings
-
1 cup roughly chopped walnuts
6 Tablespoons butter
⅓ cup white sugar
⅓ cup brown sugar
3 eggs
½ cup Turkey Table Syrup (or substitute corn syrup)
2 Tablespoons honey
¼ cup bourbon
1 Tablespoon flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
8 oz bittersweet chocolate squares, roughly chopped
9 inch unbaked pie shell
Special equipment
- dry frying pan
electric handmixer cookie sheet or large baking pan Method
- While you’re preheating your oven to 350°, throw the walnuts into a dry frying pan over medium heat and roast. Shake the pan frequently so they don’t burn.
In a large mixing bowl, cream the butter with the sugars. Add the eggs, liquid sweetners, bourbon, flour and spices. Beat with a handmixer because you want to give it some fluff so that when you, next, fold in the nuts and chocolate, they don’t sink to the bottom of the batter.
Pour into your pie shell, put a baking pan or cookie sheet underneath your pie in case it overflows (better burnt goo on a baking pan than all over the floor of your oven), and bake 50 minutes.
Notes
- If you substitute pecans for the walnuts, you’ve got the all the makings of a Derby Pie, but to our tastes pecans are too sweet for this pie.
Something’s not quite right here. The batter never gets fluffy enough. Let’s try following the physical science of McGee and beat the eggs into the creamed butter and sugar before adding any other ingredients.
Suggestions
- Would semisweet chocolate morsels work? Perhaps. But mini-morsels definitely would not: they sink too easily to the bottom. Baking chips the size of Wilbur Buds work great.
Would this work better in a deep dish pan? It might; depending of the size of your eggs and the inaccuracy of your measurements, you may end up with more filling than fits in a regular 9 inch pie pan as we sometimes have.