Petite Bourbon Chocolate Hazelnut Pies

A couple weeks ago when I was eyeballs deep in final papers, our friend Emily emailed me the recipe for chocolate hazelnut pie with the subject line “Make these with bourbon!!!”  Now that the semester is over and I’ve had sufficient time to mull over my baking plan, I got to work.  This recipe is from The Pie Spot as published by Design Sponge (and modified slightly by me).

Petite Bourbon Chocolate Hazelnut Pies

Ingredients

  • 1 prepared unbaked 9″ pie shell, egg washed OR 12 mini pie shells in muffin tins, egg washed
  • ¾ cup brown sugar
  • 2 Tbsp. flour
  • 2 pinches salt
  • 2 oz butter, melted
  • 1 cup corn syrup (I used agave nectar)
  • 2 tsp. chocolate extract
  • 2 Tbsp. bourbon
  • 3 eggs, beaten
  • ¾ cup chocolate chips
  • 1 cup hazelnuts


Preparation

1. Heat oven to 350°.

2. In a large bowl, mix the brown sugar, flour, and salt.  Add melted butter to the dry ingredients and mix.

3. Add corn syrup (or agave nectar), extract, and bourbon and mix.  Next add the eggs.

4. Add the chocolate and hazelnuts to the pie crust.  Pour the mixture over the top and let the hazelnuts rise to the top.

5. Bake until the crust is golden brown and baked underneath, approximately 15–20 minutes for the small pies.  Serve warm.

These pies are super delicious!  It is kind of a lot of prep work to make the crust (if you choose to do that), cut it into muffin-sized rounds and fit it into the muffin tin holes.  Plus, if you buy hazelnuts with the skins still on, you have to peel them.  This, however, is actually quite fun if you follow the method explained here (Julia Child is amazed!).  What the video doesn’t tell you is that this method produces purple foam.  Purple foam!  It’s really fun, if you like tedious fun (I do).

This recipe is a wonderful homage to my home state, Oregon, (The Pie Spot is in Portland) with its abundance of filberts (“hazelnuts” for you non-Oregonians).  I personally think the bourbon adds a crucial hint of vanilla spice to the recipe that would be lacking otherwise.  I used Woodford Reserve because it has the perfect proof for baking—high enough to let you know it’s there without overpowering.  If you don’t want to make a big pie or mess around with a muffin tin, I think this would also make a fun tart.

May 15, 2012 | Comments | Permalink |

Tags: Woodford Reserve baking bourbon food recipes whiskey desserts 

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