Kentucky Derby Chocolate Bourbon Walnut Pie

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 156g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  6 tbsp or 85g

• Shortening

  Confectionery, fractionated palm

  ¼ cup or 55g

• Vodka

  Alcoholic beverage, distilled, 80 proof

  1 fl oz or 28g

• Water

  Plain, clean water

  2 tbsp or 30g

• Butter

  Unsalted

  ½ cup or 114g

• Brown sugar

  ¾ cup packed or 165g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Corn syrups

  Light

  ¾ cup or 256g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Bourbon

  Woodford Reserve

  2 oz or 57g

• Vanilla extract

  1 ½ tsp or 6g

• Walnuts

  Nuts, black, dried

  1 ¼ cup, chopped or 156g

• Semisweet chocolate

  Candies

  ¾ cup chips (6 oz package) or 126g

Directions

1. Make the Crust: Process 3/4 cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining 1/2 cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
2. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
3. Remove the dough from the refrigerator and roll out on a generously floured (up to 1/4 cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
4. Trim the overhanging dough to 1/2 inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes.
5. Blind Bake the Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil, being sure to cover the edges of the crust, and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
6. Make the Filling: In the bowl of an electric mixer on medium-high speed with a whisk attachment (or in a large bowl with a whisk and a lot of elbow grease), whip together the butter, sugars, corn syrup, eggs, bourbon and vanilla extract until frothy. Fold in the walnuts and chocolate chips with a rubber spatula.
7. Bake: Pour into the prepared pie crust (you may have more filling than will fit into your pie pan - just fill it up as far as you can). Bake for 50 to 60 minutes or until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon. Cool completely at room temperature (at least 4 hours) before slicing into the pie.
8. Recipe by: Michelle (source: https://www.browneyedbaker.com/chocolate-bourbon-walnut-pie-kentucky-derby/)