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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From the Washington Post; This is Beaumont Inn's Pastry Chef, Cathy Nichols', version of a regional classic pie. Ingredients:
overnight refrigeration for crust |
· pie crust |
· 2 1/2 cups all-purpose flour |
· 1 teaspoon sugar |
· 1 cup butter, cut up |
· 1/4 cup ice water, more or less |
· filling |
3 eggs |
· 1/2 cup butter, unsalted, melted |
· 2 · 1 cup sugar |
· 1/2 cup all-purpose flour |
· 1 cup semisweet chocolate chips |
· 1 1/2 cups chopped pecans |
· 2 tablespoons kentucky bourbon |
Directions:
1. Crust:
2. -
3. Mix all except water in food processor until crumbly.
4. Slowly add ice water until mixture just holds together.
5. Wrap in a flat circle in plastic wrap; Chill overnight.
6. Form into pie pan.
7. -
8. Filling:
9. -
10. Beat eggs with cooled butter.
11. Add flour & sugar. Beat until mixed well.
12. Gently fold in pecans, chocolate & bourbon.
13. Add mixture to pie shell. Bake at 350° for about 30 minutes, or until set.
14. Serve with fresh whipped cream.
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