GMA Recipe: Chocolate Chip-Walnut Pie with Bourbon Cream

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Chocolate Chip-Walnut Pie with Bourbon Cream
From chef and author Emeril Lagasse
October 8, 2004

Emeril Lagasse shared two of his favorite pie recipes to kick off the 'Pie of Emeril's Eye Contest," on Good Morning America.

Ingredients

Sweet Pie Crust Dough

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

1 1/2 cups sugar

3 large eggs

2 cups all-purpose flour

2 teaspoons bourbon

1 cup chopped walnuts

8 ounces bittersweet chocolate, chopped

Bourbon Cream

Directions

Preheat the oven to 350°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 to1 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.

Bourbon Cream

Ingredients

1 1/2 cups heavy cream

3 tablespoons confectioners' sugar

2 teaspoons bourbon

Directions

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.

Makes 3 cups.

Recipes courtesy of Emeril Lagasse copyright © 2004.