Salted Chocolate Bourbon Walnut Pie
Jump to recipeWalnut pie may get short shrift compared to pecan, but we beg you to reconsider. This version combines California walnuts with chocolate (plus bourbon!), and it’s a cinch to make. Pro tip: Dress up your store-bought pie crust by decoratively scoring edges with a spoon. It’s completely optional but makes it even more beautiful.
Have you tried this yet? Let us know how it went in the comments below!
Ingredients
- 6 Tbsp.
unsalted butter, melted
- 1 cup
packed dark brown sugar
- 3/4 cup
maple syrup
- 2 Tbsp.
all-purpose flour
- 3
large eggs
- 2 Tbsp.
bourbon
- 1 tsp.
pure vanilla extract
- 1 tsp.
kosher salt
- 1
(7-oz.) store-bought pie crust
- 2 cups
(6-oz.) toasted California walnuts halves
- 1 cup
semisweet chocolate chips
Directions
- Step 1Preheat oven to 350°. In a large bowl, whisk butter, brown sugar, maple syrup, and flour until well combined. Add eggs, bourbon, vanilla, and salt and whisk to combine.
- Step 2Meanwhile, drape pie crust over pie dish and gently press to fit. Trim edge, if necessary. With a spoon, decoratively score edges. Freeze until firm, about 15 minutes.
- Step 3Scatter walnuts and chocolate into pie shell. Pour filling over top.
- Step 4Bake until filling is puffed, only slightly wobbly in the center, and crust is golden, about 1 hour. Tent with foil after 30 minutes if crust is browning too fast. Let cool completely on a wire rack before serving.
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