Preheat oven to 375 degrees. Make Double-Crust Pie Pastry. Roll one pastry ball into a 12-inch circle on a lightly floured surface. Fold pastry circle into fourths; transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching. Trim pastry to edge of pie plate. Prick bottom and side of pastry with fork.
It's like a pecan pie but with walnuts, chocolate chips, whiskey, and the flakiest crust... ever!
Servings and Ingredients
|1 recipe Double-Crust Pie Pastry|
|1 ½ c. Hy-Vee chopped walnuts, toasted|
|¾ c. Hy-Vee semi-sweet chocolate chips|
|3 Hy-Vee large eggs|
|¾ c. Hy-Vee light brown sugar, packed|
|¾ c. Hy-Vee dark corn syrup|
|2 tbsp. Finagren's Irish whiskey|
|1 tsp. Hy-Vee vanilla extract|
|Sweetened whipped cream, for serving|
|Chocolate curls, for garnish|
Things To Grab
- Rolling pin
- 9-inch pie plate
- Silicone pastry brush
- Wire cooling rack
- Medium bowl
- Wooden toothpick
Roll remaining pastry ball into a 1/8-inch-thick rectangle; cut into 1-1/2-inch strips. Ruffle each pastry strip. Brush edge of bottom crust with water and adhere ruffled strips along edge. Bake 15 minutes or until golden. Cool on a wire rack.
Sprinkle walnuts and chocolate chips on bottom of baked pastry; set aside.
Whisk together eggs, brown sugar, corn syrup, whiskey, and vanilla in a medium bowl. Pour mixture over walnuts and chocolate chips in pie plate. Bake for 45 to 50 minutes or until a wooden toothpick inserted in center of the pie comes out clean. Cool on a wire rack. Serve pie topped with whipped cream. Garnish with chocolate curls, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 55mg
- Sodium: 290mg
- Total Carbohydrates: 64g
- Protein: 8g