A pie that doesn't resemble a pie... What does make a pie a pie? That's another quest for another time.
Last Saturday my quest was for the traditional Derby Pie, and in that search I stumbled upon this recipe. It didn't look like previous Derby pies I had made so of course my interest was peaked.
Monologue: "All this time was I making the wrong Derby Pie?! How could I?! Who led me astray?! Lord! Forgive me of my trespasses!"
Ok.... it didn't really go like that. I'm feeling dramatic.
But since I was going to a Kentucky Derby watch party with the host being for Louisville.... I wanted to bring the correct pie. So what did I do?
I made both versions. Pratical right?
I think this recipe was the winner though. Even though I love me some sweets, I don't enjoy biting into a sugar mound in the shape of a baked good. However, this "pie" was just the right amount of sweetness.... and Bourbonness.
But just between you and me... I guess this isn't the "traditional" version. But let's bust tradition and make this pie anyway! Go forth brave bakers!
Walnut Chocolate Bourbon Pie
Sweet Tart Dough (the crust) From Dorie Greenspan’s Baking: From My Home To Yours
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar (powdered sugar)
- 1/4 tsp. salt
- 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg yolk
Pulse the flour, confectioners’ sugar and salt in a food processor a couple of times to combine.
Scatter pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in–you should have some pieces the size of oatmeal flakes and some the size of peas.
Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, whisk will look granular soon after the egg is added, forms clumps and curds.
Just before you reach this stage, the sound of the machine working the dough will change–heads up.
Turn the dough out onto a work surface and , very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan.
Don’t be too heavy-handed–press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
adapted from Doughmesstic
- 1 cup sugar
- 2 tablespoons sugar
- 1/2 cup All Purpose Flour
- 2 eggs, beaten
- 1/2 cup Melted Butter
- 1 cup walnuts, chopped
- 1/3 cup Bittersweet Chocolate Chips
- 1/2 cup Semisweet Chocolate Chips
- 1/3 cup Milk Chocolate Chips
- 3 Tablespoons Woodford Reserve or any other Bourbon
- 1/2 vanilla bean