Bourbon-Chocolate Walnut Pie. Rich, deep, and luscious.

Have you ever found yourself emotionally attached to a particular food from the moment you try it? I mean, you try just one bite and you know that you will now crave this dish for the rest of your life.  It’s like an instant addiction.  If you haven’t, I’m proud of you, you have more willpower than I do. I have, and this bourbon-chocolate walnut pie is my new drug.

Seriously, it’s that good.

This recipe is based on my wife’s Bourbon-Chocolate Pecan Pie Recipe, but made with walnuts.  It’s better. Much, much better.  I wouldn’t have believed that had I not tried it myself, but there’s something about the ooey-gooey, semi molten bourbon-chocolate custard mixed with the intense flavor of walnuts that makes this something extra special.

Unfortunately, my wife is allergic to walnuts. Not so much that she couldn’t try a taste and declare it fabulous, but enough so that she couldn’t have any more than that.  That’s a crying shame, it really is.  I had to eat the whole thing all by myself. That would be a tragedy if I weren’t completely and hopelessly addicted and as such happily hid in a dark corner with a fork ate myself silly.

Just try it.  You’ll see what I mean. But try to take mine way from me and we’ll have an issue.

And before I give you the recipe, I need to give a huge shout of thanks to Matt Armindarez, without whom I wouldn’t have managed to get a photo of this pie at all.  With his assistance I was able to get a clean slice of this otherwise molten pie onto a plate for just long enough to get the shot. (And then it started oozing… NOM!)

Yield: 12 slices

Bourbon-Chocolate Walnut Pie

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

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Ingredients

• 1 pie shell. (Pre-made is fine)
• 1/4 cup (1/2 stick) unsalted butter.
• 2 oz. unsweetened chocolate.
• 3 large eggs.
• 1 cup sugar.
• 3/4 cup corn syrup. (Light or dark. whatever you have on hand)
• 1/2 tsp. pure vanilla extract.
• 3 tbsp bourbon.
• 1/4 tsp. kosher salt.
• 2 1/4 cups walnut halves.

Instructions

1. Preheat oven to 350°F.
2. Melt butter and chocolate in a small saucepan over medium-low heat. Remove from heat and let cool.
3. Beat eggs in a large mixing bowl until frothy and blend in sugar. Stir in syrup, vanilla, bourbon, salt and melted butter. Mix until well blended.
4. Arrange walnuts on bottom of pie shell and carefully pour egg mixture over them. Bake until filling is set and slightly puffy, about 35 minutes.
5. Test doneness by inserting a thin knife in the center of pie. If blade comes out clean, the pie is done.
6. Transfer to rack and allow to cool completely before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 348Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 104mgCarbohydrates: 43gFiber: 2gSugar: 35gProtein: 6g

Next time I will a) make my own crust and b) have ice cream handy.  That’s it

Links to other recipes like this:

• Mini Bourbon-Chocolate Pecan Pies, from Us
• Honey Walnut Pie, from BuffChickPea
• Milk Chocolate Honey Walnut Pie, from Dhanggit’s Kitchen