Bluegrass Pie Recipe

Bluegrass Pie Recipe

Ingredients:

Pie Crust:
1-1/2 c of flour; sifted
1/2 tsp of sugar (granulated)
1/2 tsp of salt
8 Tbsps of butter (unsalted, very cold); cut to pieces
2 Tbsps of shortening (solid, very cold)
4 Tbsps of water (ice)

For the Filling:
4 Tbsps of butter (unsalted)
1/4 c of sugar (brown)
1/2 c of sugar (granulated)
2 Tbsps of flour
1/4 c of bourbon
1/2 c of corn syrup (dark)
1/8 tsp of salt
1 tsp of vanilla extract
1 c of walnuts; chopped
1 c of chocolate morsels (or more)
3 pcs of eggs (large)

For the Tangy Whipped Cream
1 c of cream
1 c of sour cream (or creme fraiche)

Instructions:

Combine salt, sugar, and flour; add the butter pieces and solid shortening; cut till mixture seems flaky. Sprinkle (ice) water and transfer on a processor; pulse till smooth and formed to a dough. Flatten the dough to disk and wrap it with a plastic wrapper. Place inside the refrigerator for half an hour.

Roll the dough to a round, 3-4 inches bigger than the pie dish. Set on the dish and let it extend to 3/4-inch beyond dish rim. Crimp edges and place inside the refrigerator for half an hour till chilled.

Preheat the oven (375 degrees F). Combine sugar and butter; beat thoroughly till fluffy and creamy. Add the flour; mix thoroughly till absorbed well. Add the eggs individually, while mixing continuously.

Add syrup, vanilla, bourbon, and salt; mix thoroughly and fold the nuts into the mixture. Sprinkle the morsels onto the base of crust and pour over prepared batter. Place inside preheated oven then bake for 40 mins. Take out from the oven; let it set then top it with a vanilla sherbet or “tangy whipped cream”.

To make the tangy cream, use chilled beaters and beat the cream thoroughly till its peak form slightly stiff. Fold the (sour) cream onto the mixture.

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