Dark Chocolate Walnut Bourbon Pie
Most weeknights, dinner is a full production. Come to my house, and there is always a smorgasbord of two or three vegetable dishes, a protein, and whole grains or potatoes. So by the time it comes to dessert, I am exhausted.
But now that our precious daylight is gone by 5 o’clock, and the nighttime ahead involves copious amounts of homework, studying, and cyber-chatting, everyone seems to need dessert. And I mean the rich and gooey, lip-smackingly gratifying kind.
This pie definitely fits the bill without going full-tilt extravagant. Similar to the traditional Southern staple served each year at the Kentucky Derby, my version contains less sugar, butter and booze. It comes together in 10 minutes. Pop the pie in the oven as you are sitting down for dinner and it will be warm and irresistible by the time you finish. A little heavenly slice may be just what you need to get through the long nights ahead.
8 generous servings
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
4 tablespoons (1/2 cup) melted butter or margarine
3 eggs, beaten
2 tablespoons bourbon or whiskey (optional)
1 teaspoon vanilla extract
Pinch of Kosher salt
1 cup dark chocolate bits, or 4 ounces dark chocolate, chopped finely
1 cup chopped walnuts (or pecans)
1 prepared unbaked 8” pie crust
Vanilla ice cream or crème fraiche
1. Preheat oven to 350° F.
2. In a large bowl, combine the flour and sugars.
3. Stir in the melted butter, eggs, bourbon, vanilla extract and salt. Add the chocolate bits and walnuts.
4. Pour the filling into the pie crust. The pie can be refrigerated for up to 2 days before balking.
5. Bake for 35-40 minutes, until the top is crackled and the filling is still slightly loose. Slice and serve warm, topped with vanilla ice cream or crème fraiche.
Be sure to try Berries with Chocolate-Coconut Fondue.
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
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