Chocolate Walnut Pie

Inspired by a dessert made for a certain horse race in early May, Chocolate Walnut Pie has a flaky crust and a chocolate-bourbon filling, and it's the surest bet around.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1 15

Total Time 1 10

Servings servings

Calories 601kcal

Author Meggan Hill

Ingredients

For the crust:

1 cup all-purpose flour sifted
1/2 teaspoon Salt
1/3 cup vegetable shortening
2-4 tablespoons cold water
3 ounces bittersweet chocolate chopped

For the filling:

8 tablespoons unsalted butter cut into 8 pieces
3 tablespoons bourbon (see note 1)
3/4 cup granulated sugar
1/2 cup light brown sugar packed
2 tablespoons cornstarch
1/2 teaspoon Salt
2 eggs plus one yolk (large, lightly beaten)
1 teaspoon vanilla extract
1 1/2 cups walnuts toasted and chopped

Instructions

To make the crust:

Preheat oven to 450 degrees. Sift the flour and salt together into the bowl of a food processor; add shortening and pulse until pieces are the size of small peas.
Sprinkle 1 tablespoon of the cold water over part of the mixture. Pulse again. Add more water as needed and repeat until all the mixture is moistened and just holds together when pressed with fingertips.
Flatten dough onto a lightly floured surface by pressing with palm of hand three times across in both directions. Roll from center to edge until 1/8-inch thick.
Fit pastry into a 9-inch pie plate and trim 1/2 to 1-inch beyond edge. Fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. Bake until golden brown, about 10 to 12 minutes.
Carefully remove crust from oven and reduce oven temperature to 325 degrees. Sprinkle chocolate over the bottom of the hot crust. Let chocolate sit for 5 minutes to soften. Using off-set spatula, spread chocolate into even layer; set aside crust.

To make the filling:

Melt butter in small saucepan over medium-low heat. Cook, stirring constantly, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Off heat, slowly stir in bourbon; let cool for 5 minutes.
Whisk granulated sugar, brown sugar, cornstarch, and salt together in large bowl until combined. Add eggs, yolk and vanilla, whisking until smooth.
Slowly whisk in warm butter mixture until incorporated. Stir in walnuts, then pour filling into chocolate-lined crust.
Bake until filling is puffed and center jiggles slightly when pie is gently shaken, 35 to 40 minutes, rotating plate halfway through baking. Let pie cool on wire rack for 4 hours. Slice and serve. (Once sliced, pie can be covered with plastic and refrigerated for up to 2 days.)

Notes

Bourbon: To bake the pie without bourbon, substitute 3/4 cup brown sugar and 1/2 cup granulated white sugar.
Yield: This pie makes 8 servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat pie in a 350-degree for 15 to 20 minutes.
Freezer: Wrap the baked, cooled pie in plastic wrap and aluminum foil, then store in a zip-top freezer bag. Thaw the pie overnight in the refrigerator. Reheat pie in a 350-degree for 15 to 20 minutes.
History: There is a rich tradition of serving this pie at a horserace at Churchill Downs in Louisville, Kentucky, on the first Saturday in May. With Mint Juleps.

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