Emeril's Chocolate Chip-Walnut Pie with Bourbon Cream
Emeril Lagasse's Favorite Pie Recipes
As Emeril Lagasse kicked off Good Morning America's annual "Pie of Emeril's Eye" contest, he shared one of his favorite pie recipes. Try his Chocolate Chip-Walnut Pie with Bourbon Cream.
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.
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.
Recipes courtesy of Emeril Lagasse, copyright 2004