Emeril's Chocolate Chip-Walnut Pie with Bourbon Cream

Emeril Lagasse's Favorite Pie Recipes

From the kitchen of Emeril Lagasse

Ingredients

Chocolate Chip-Walnut Pie with Bourbon Cream

Sweet Pie Crust Dough (recipe below)

8 tablespoons unsalted butter (1 stick), at room temperature

1 1/2 cups sugar

3 large eggs

2 cups all-purpose flour

2 teaspoons bourbon

1 cup walnuts, chopped

8 ounces bittersweet chocolate, chopped

Bourbon Cream (recipe below)

Sweet Pie Crust Dough

1 1/4 cups all purpose flour

1 tablespoons sugar

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

2 tablespoons cold shortening

3 to 4 tablespoons cold water

Bourbon Cream

1 1/2 cups heavy cream

3 tablespoons confectioners' sugar

2 teaspoons bourbon

Cooking Directions

Chocolate Chip-Walnut Pie with Bourbon Cream

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll out the pie crust dough to an 11-inch circle. Fit into a 9-inch pie pan, trim the edges to a 1/2-inch overhang, and fold over. Crimp the edges decoratively, cover, and refrigerate until ready to fill.

Using an electric mixer, cream together the butter, sugar, and eggs in a large bowl. Stir in the flour and bourbon, and fold in the walnuts and chocolate. Turn out into the prepared pie shell, spread with a rubber spatula to fill the crust evenly, and bake until golden brown, 50 minutes to 1 hour. Remove from the oven and cool on a wire rack for 1 to 2 hours before serving.

To serve, spread about 1/3 cup of the Bourbon Cream onto the center of each plate and top with a wedge of the pie. Serve immediately. Makes one 9-inch pie.

Sweet Pie Crust Dough

Sift the flour, sugar, and salt into a large mixing bowl. With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs. Work the ice water into the dough until it just comes together, being careful not to over work.

Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan. Makes one 9-inch crust.

Bourbon Cream

In a large bowl whip the cream with an electric mixer until thick and frothy. Beating, add the sugar and bourbon, and continue to beat until soft peaks form, being careful not to overbeat. Serve immediately.