Smoky Bourbon Pie
Jul 3, 2020
By Claudia Sieb
This pie is definitely for adults – while the bourbon alcohol technically “boils off”, the flavor is not “kid sweet” and is designed for a grown-up palette with its deep dark chocolate flavor and smoky undertones. I (liberally) adapted this from a Southern Living recipe.
- Single refrigerated piecrust (I prefer the type in a roll you put in your own pie pan, NOT the ones already in an aluminum tin!)
- 1 1/2 cups chopped toasted nuts. I used pecans and almonds — many combinations will work but be sure to toast them in the microwave or oven. Toasting adds so much flavor!
- 3/4 cup very dark chocolate cut into small ¼” pieces. I used 80% cocoa for a really dense flavor that is not particularly sweet
- ¾ cup sweet coconut flakes
- 1 cup corn syrup
- 1 cup firmly packed light brown sugar
- 1/3 cup smoky bourbon (I use Knob Creek)
- 4 eggs
- 1/4 cup melted butter
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- ½ teaspoon flaky sea salt
- Preheat your oven to 325°.
- Fit piecrust into your pie plate.
- Sprinkle nuts, coconut and cut up chocolate into bottom of piecrust.
- In a medium saucepan, stir together corn syrup, brown sugar and bourbon. Bring to a boil, stirring constantly, and continue cooking for 3 minutes. Remove from heat.
- Whisk eggs with melted butter, cornmeal, vanilla and salt. Add about a ¼ cup of the hot mixture to the egg mixture and whisk, don’t allow the eggs to “cook”. Add this mixture back into the hot mixture and whisk.
- Pour into the pie crust
- Bake at 325° for 55 minutes or until set. Cool completely. I refrigerated mine but be sure to put a hot pad under the pie when putting into the refrigerator.