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!)
Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 104mgCarbohydrates: 43gFiber: 2gSugar: 35gProtein: 6g
What I would have done differently had I thought of it at the time:
Next time I will a) make my own crust and b) have ice cream handy. That’s it
Links to other recipes like this: