The Atlanta Journal-Constitution
CHOCOLATE AND NUT KENTUCKY PIE
1 cup walnuts
1 unbaked pie crust or a pre-made 9-inch pie crust,
thawed if frozen
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted
2 tablespoons Kentucky bourbon (optional) 1 teaspoon vanilla
1/4 teaspoon kosher salt
1 cup bittersweet or semi-sweet chocolate chips Vanilla ice cream, for serving (optional)
Heat the oven to 325 degrees. While the oven is heating, spread the walnuts on a baking sheet and toast until golden brown, about 10 minutes. Let cool and coarsely chop.
If using home-made pie crust, use a rolling pin to roll out the pie dough on a well-floured counter and transfer it into a 9-inch pie plate. Gently press the dough into the edges of the pan and trim off any excess. Crimp the edges as desired. Refrigerate while preparing the filling. If using store-bought crust, thaw the crust but keep refrigerated until filling is prepared. In a large bowl, whisk together the brown sugar, granulated sugar and eggs. Whisk in the flour until smooth. Whisk in the butter, bourbon (if desired), vanilla and salt until smooth. Stir in the chocolate chips and the toasted walnuts.
Pour the batter into the chilled pie crust and smooth the top. Bake until golden brown and just set, about 1 hour. Let cool to room temperature before serving with ice cream, if desired. Serves 8.
Per serving: 539 calories (percent of calories from fat, 55), 9 grams protein, 53 grams carbohydrates, 3 grams fiber, 34 grams fat (13 grams saturated), 84 milligrams cholesterol, 204 milligrams sodium.