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
- 1/2 cup brown sugar
- 2 tablespoons butter melted
- 1 generous teaspoon vanilla
- 2/3 cup semi-sweet chocolate chips
- 1 1/2 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.