CHOCOLATE BOURBON WHISKEY FIG PIE
by Kate McDermott for Emile Henry
For one 9-inch Emile Henry Pie Dish
Art of the Pie Dough (or dough of your choice)
1 and 1/4 cups (170 g) flour Bob’s Red Mill AP Flour
1/4 teaspoon salt
8 tablespoons (113 g) unsalted Danish Creamery European Style Butter, chilled and cut in tablespoon size pieces
5 tablespoons (75 ml) ice water
1 7 ounce (198 g) package Sun Maid California Dried Mission Figs
1/3 cup bourbon whiskey
2½ teaspoons Rodelle Pure Vanilla Extract, divided
1 ounce 85% dark baking chocolate, melted
1½ cups (300 grams) C & H Brown Sugar
1/4 cup plus 2 tablespoons (about 55 grams) Bob’s Red Mill AP Flour
12 tablespoons (168 grams) salted Danish Creamery European Style Butter, cut into
tablespoons size pieces and softened to room temperature
5 large eggs
1½ cups (375 grams) whole milk or half and half
1 cup (240 ml) heavy whipping cream
1/4 cup (40 g) C & H Powdered Sugar
I. Make Fig Spread
1. With sharp knife, remove stems from figs. Roughly chop each fig into 4 to 6 pieces.
2. Place chopped figs in a small saucepan and cover with boiling water. Let stand for
one hour. Drain and discard soaking water.
3. Place figs in small mixing bowl and pour over a generous 1/3 cup bourbon whiskey. Cover with wrap and place in fridge for at least 8 hours stirring occasionally. (You can also use a lidded canning jar and shake the jar occasionally.)
4. Place figs and bourbon in a food processor with a metal blade and process to a thick paste. Place in small bowl, cover, and set aside.
II. Make Dough
1. Place 1 and 1/4 cups (170 g) flour, 1/4 teaspoon salt, and 8 tablespoons (113 g)
chilled unsalted butter in medium bowl.
2. With clean hands, smoosh butter into flour until it looks like coarse meal with a few
larger pieces of butter.
3. Sprinkle 2-3 tablespoons ice water over the mixture and fluff and toss lightly with a
fork. Sprinkle an additional 2 tablespoons ice water and continue to toss lightly until
you can bring the dough together into a ball.
4. Wrap tightly and press dough into one 5 inch (12 cm) round disc.
5. Chill in fridge for 30-60 minutes.
III. Make and Bake Pie
1. Preheat oven to 425°F (220°C).
2. Melt chocolate and set aside.
3. Roll out pie dough and place in Emile Henry Pie Dish. Cover and place in fridge
while you make filling.
4. In the bowl of a food processor fitted with a metal blade, place brown sugar, 1/4 cup plus 2 tablespoons (55 g) flour, ¾ cup (168 grams) softened salted butter, and
melted chocolate. Pulse 10 times and then process until smooth.
5. Add eggs, 1 teaspoon vanilla extract, and milk or half and half. Continue processing until throughly combined.
6. Remove pie plate from fridge and evenly spread fig mixture in unbaked pie shell.
7. Pour filling on top of fig mixture.
8. Carefully place pie on middle rack in preheated oven and bake at 425°F (220°C) for 10 minutes. Reduce heat to 350°F (175°C) and continue baking 40 to 45 minutes.
Filling will puff up a bit but shouldn't quiver too much when gently shaking the pie
9. Cool completely.
IV. Make Chantilly Cream and Serve
1. Pour heavy whipping cream in medium size deep bowl.
2. Mix with a hand-mixer on low for 1 minute. Increase to medium and mix for another minute. Increase to high. Sprinkle in powdered sugar 1 tablespoon at a time and while whipping for 1 to 2 minutes until soft peaks have formed.
3. Add the remaining 1½ teaspoons vanilla extract and whip a few seconds more to
4. Serve slices with dollops of Chantilly Cream or pipe around edges.
Store any leftovers in fridge.