This Bourbon Chocolate Walnut Pie puts a decadent spin on the classic Derby pie with its rich, nutty filling studded with semisweet chocolate and warm bourbon. The simple preparation comes together using just one bowl!
Prepare your pie crust and place it in a 9-inch pie pan, pressing against the sides of the pan. Flute edges, as desired.
1 9-inch pie crust
Line the pie with parchment paper, then fill with pie weights or dried beans.
Bake the pie crust for 15 minutes then remove it from the oven. Lift out the parchment paper with the pie weights. Return the pan to the oven for an additional 5 minutes so that the bottom of the crust can cook.
Remove the par-baked crust from the oven and set aside cool on a wire rack. Reduce the oven temperature to 325°F (165°C).
In a large mixing bowl, add butter, granulated sugar, syrup, eggs, bourbon, vanilla, and salt. Beat together for 2 minutes.
¼ cup butter, ½ cup dark corn syrup, 2 eggs, 2 tablespons bourbon, ½ teaspoon vanilla extract, ¼ teaspoon kosher salt, ½ cup granulated sugar
Stir in the nuts.
¾ cup walnuts
Spread the chocolate chips evenly over the bottom of the blind-baked pie crust.
½ cup semi-sweet chocolate chips
Pour the filling mixture over the chocolate chips and spread evenly.
Cover the edges of the pie crust with a pie crust shield or with aluminum foil, to prevent them from burning. Return the pan to the oven and cook for 50-60 minutes, until the filling has set. It should be slightly jiggly in the center, but firm on the outside.
Remove from the oven and cool at room temperature for at least 2 hours.
Video
Notes
Substitutions:
Swap out the walnuts for pecans.
Replace the dark corn syrup with an equal amount of brown sugar or pure maple syrup.
Leave the bourbon out if you prefer an alcohol-free pie.
Storage:
This can be kept at room temperature for up to 4 days though it slices more cleanly once refrigerated.
To freeze, wrap with a layer of plastic wrap and then aluminum foil and place in the freezer for up to 3 months.