Monday, December 1, 2014

The best of all pies: Chocolate-bourbon-almond pie

As everyone is coming down from the post-Thanksgiving sugar coma, I thought I'd give you all something to anticipate for next year. This is a twist on a staple of Thanksgiving: the pecan pie. I've loved it since childhood, but there was always something just a bit wrong with it. It was too sweet, a little one-dimensional, and wayyyy too little bourbon.

So, this is a twist on the classic pecan pie, and a twist on the modifications that my mom sent over before this Thanksgiving. It didn't turn out perfectly, but you're getting the benefit of my experience.


  • 3 eggs
  • 2/3 cup of granulated sugar
  • 1/2 cup of unsalted butter
  • 1 cup of dark Karo corn syrup
  • 1/2 cup of sliced almonds
  • 2 ounces of unsweetened chocolate
  • 1 ounce of bittersweet chocolate
  • 1.5ish tablespoons of Bourbon

Knob Creek Single Barrel Reserve


Chop all chocolate into roughly equal pieces, and melt completely (combined is fine). In a separate container, melt butter completely as well. Combine melted ingredients with all other ingredients except the almonds. Whisk well. Before pouring into pie crust (I tend to use an oil-based crust), stir in sliced almonds. The almonds will rise to the top during the baking process.

Apply any extra bourbon to the baker.

Bake at 375°F for 40-50 minutes.

Voilà! Resulting pie.

Voilà! Resulting pie.

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