Ya’ll. This pie is the stuff that holiday dreams are made of, I promise. A twist on the classic pecan pie, it is made with walnuts instead of pecans, and peppered with chocolate and a hint of bourbon. I was first introduced to it as a kid at our annual Thanksgiving celebration we shared with good friends (Hi Pam!). The mother of the family we celebrated with used to make a pie for every child present, each with our own can of whipped cream. While I don’t recommend the pie-per-person serving size (this pie is really quite rich!), I do recommend you make more than one if you are planning a gathering of more than three or four people. There’s nothing like leftovers and this Dixie Pie is best after a day or two in the fridge. The recipe is easily doubled, so don’t be shy. It is best served with a generous dollop of vanilla whipped cream (heavy cream, a bit of powdered sugar, and a splash of vanilla whipped up in a stand mixer!) or even good quality ice cream.
One confession: If I’m feeling particularly lazy, I just buy ready made pie dough. This time, I tried J. Kenji Lopez-Alt’s recipe, which is a little unorthodox in it’s technique, but produced some amazing, flaky crust. It makes enough for two 9 inch pie crusts.
What are your holiday dessert traditions?
- 3 eggs, lightly beaten
- 1 cup corn syrup
- ½ cup brown sugar
- 2 tablespoons butter, melted
- 1 generous teaspoon vanilla
- ⅔ cup semi-sweet chocolate chips
- 1½ cups chopped walnuts
- 1 generous tablespoon bourbon
- 1 unbaked pie crust (9 inch)
- Preheat the oven to 350 degrees (F).
- In a medium sized bowl, combine the first five ingredients and beat until just combined.
- Add the chocolate chips and walnuts and stir.
- Mix in the bourbon.
- Pour the mixture into an unbaked pie crust (which you have presumably placed in a 9 inch pie pan)
- Cover the edges of the pie crust to prevent burning and bake at 350 degrees (F) for 55-60 minutes until the crust is golden and the filling is just set.
- Cool on a rack and refrigerate until ready to serve.