Taste_of_the_South_-_October_2019

Chocolate Bourbon Pie
MAKES 1 (9-INCH) PIE

Classic chess pie gets a double dose of
chocolaty goodness in this tempting treat.

Chocolate Pie Dough (recipe follows)
1½ cups sugar
6 tablespoons unsalted butter, melted
2⁄3 cup heavy whipping cream
3 large eggs
¼ cup unsweetened cocoa powder
2 tablespoons bourbon
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Garnish: unsweetened cocoa powder

1. Preheat oven to 375°.


2. On a lightly floured surface, roll
   Chocolate Pie Dough into a 12-inch circle.
   Transfer to a 9-inch pie plate, pressing
   into bottom and up sides. Fold edges
   under, and crimp as desired. Freeze for
   15 minutes.
   3. Top dough with a piece of parchment
   paper, letting ends extend over edges of
   plate. Add pie weights.
   4. Bake for 15 minutes. Carefully remove
   paper and weights. Let cool completely
   on a wire rack.
   5. In a large bowl, beat sugar and
   melted butter with a mixer at medium
   speed until well combined and mixture
   resembles wet sand, about 1 minute.
   Add cream, and beat until thickened,
   about 1 minute. Add eggs, cocoa,
   bourbon, flour, and vanilla, and beat
   for 1 minute. (Mixture should resemble
   thin pancake batter.) Pour filling into
   prepared crust.
   6. Bake until center is slightly puffed
   and starting to crack, 25 to 30 minutes.
   Let cool completely on a wire rack.
   Refrigerate for at least 4 hours.
   Garnish with cocoa powder, if desired.

Chocolate Pie Dough

MAKES 1 (9-INCH) CRUST

1¼ cups all-purpose flour

¼ cup extra-dark cocoa powder*

2 tablespoons sugar

½ teaspoon kosher salt

½ cup cold unsalted butter, cubed

3 to 5 tablespoons ice water

1. In a large bowl, stir together flour,
   cocoa, sugar, and salt. Using a pastry
   blender, cut in cold butter until mixture
   is crumbly. Add 3 tablespoons ice water,
   and stir in with a fork. Knead until dough
   comes together, adding remaining ice
   water, 1 tablespoon at a time, until a
   dough forms, if neccesary. Turn out
   dough onto a lightly floured surface,
   and shape into a disk. Refrigerate for
   at least 1 hour before using.

*We used Hershey’s Special Dark Cocoa.

OCTOBER 2019 | TASTE OF THE SOUTH 82