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Triple Chocolate Bourbon Pie


Sweet Tart Dough

  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Confectioners Sugar
  • 1/4 teaspoon Sea Salt
  • 9 Tablespoons Frozen Butter, Chopped
  • Large Egg Yolk, lightly beaten
  • 1 teaspoon Bourbon

Pie Filling

  • 1 cup Sugar
  • 1/2 cup All Purpose FLour
  • 2  Large Eggs, beaten
  • 1/2 Cup Butter, melted
  • 1 Cup Walnuts, chopped
  • 1/3 Cup Bittersweet Chocolate Chips
  • 1/2 Cup Semisweet Chocolate Chips
  • 1/3 Cup Milk Chocolate Chips
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoons Bourbon

Temperature: 350 ° F


To make the crust: Put the flour, confectioners sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Add the yolk a little at a time, pulsing after each addition. Once it is all in, pulse for roughly 10 seconds at a time, 2 or three times. Add in bourbon. Pulse. Turn the dough out onto a work surface and lightly knead the dough just to incorporate any dry ingredients. To press the dough into the pan: Butter an Emile Henry 9 inch dish. Press the dough evenly over the bottom and up the sides. Freeze the crust for at least 30 minutes, preferably longer, before baking. To Make the Filling and Bake: Combine flour and sugar, then add beaten eggs. Pour over melted butter and stir to incorporate. Add remaining ingredients and stir until combined. Pour into frozen pie crust, and bake at 350F for 40-45 minutes, until a nice crust forms on top and appears set. Do not overbake. Also, be careful of burning crust â?? if it appears to be getting too brown, wrap it in foil and continue to bake the remaining time.

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