Thursday, May 1, 2014

Spiked Chocolate Pie

"Spiked with what?" you ask.  Why, Bourbon, of course.

 It's the Kentucky Derby weekend and we all know that everything goes better with  Kentucky Bourbon.

Is there anyone that doesn't love chocolate?  If so, I haven't met him/her yet.

This is a true chocolate pie with the added plus of pecans in the filling.  And, if you're like me...you might even give it a pecan crust* as well.  Otherwise, feel free to use a prepared 8" pie crust.  Trust me, though, the pecan crust will really add another dimension of flavor to the pie.... and it also cuts down on the carbs in this recipe.

If you like, you can top it with some additional pecans, whipped cream or vanilla ice cream.

 
 
                     Spiked Chocolate Pie


1/4 cup + 2 Tablespoons of Joe and Son's Organic Butter Olive Oil
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, slightly beaten
1 Tablespoon Bourbon
1 1/2 cup semi-sweet chocolate chips
1 cup chopped pecans

Preheat the oven to 350 degrees.  Sprinkle the pecans into the pie crust and top with the chocolate chips.

In a bowl, mix the Butter Olive Oil and the sugar together until smooth. Mix in the flour until the consistency of cream.  Add the eggs and Bourbon and stir until all ingredients are combined.

Pour the filling into the crust which contains the nuts and chocolate chips.

Bake for about 30 minutes or until a knife inserted into the middle comes out clean.
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*  Pecan crust:

1 1/2 cups pecan meal, or you can grind pecan pieces in a food processor
2 teaspoons white sugar
1 Tablespoon Joe and Son's Butter Olive Oil + a little more if mixture seems too dry

Combine the ingredients in a bowl and stir until they hold together.  Place this in an ungreased 8" pie plate and press to form a crust on the bottom and sides.

Bake in a 350 degree oven for 7 minutes; remove and cool slightly before proceeding with the recipe.

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