The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chocolate, Bourbon, Black Walnut Pie


For filling

½ cup pecan halves

½ cup chopped black walnuts

½ cup chopped bittersweet chocolate

One 9-inch deep-dish pie crust

3 large eggs, at room temperature

¼ cup light corn syrup

¼ cup honey

¼ cup sugar

¼ cup light brown sugar

6 tablespoons butter, melted

3 tablespoons bourbon

1 tablespoon flour

½ teaspoon ground cinnamon

For whipped cream

1 cup whipping cream, well chilled

2 tablespoons powdered sugar

1 tablespoon bourbon

Shaved chocolate or curls for garnish


  1. Position a rack in the center of the oven. Place rimmed baking sheet on rack and preheat oven to 350 degrees.
  2. Sprinkle pecans, walnuts, and chocolate in pie shell.
  3. Whisk eggs in large bowl until well blended. Whisk in corn syrup, honey, sugar, light brown sugar, melted butter, bourbon, flour, and cinnamon. Pour into shell.
  4. Place pie on a hot baking sheet and bake until filling is nearly set and slightly puffed, about 40 minutes. A knife inserted 2 inches from center should come out clean, and an instant-read thermometer inserted into the center should register 200 degrees. Shield the pie with a flat sheet of foil if it gets too dark or threatens to scorch before filling is ready.
  5. Place on a wire rack and cool to room temperature, at least 2 hours before serving. The filling will settle as it cools.
  6. For whipped cream: In a chilled metal or glass bowl, beat cream and sugar to stiff peaks with an electric mixer set to high speed. Fold in bourbon with a rubber spatula.
  7. Top each serving of pie with a big dollop and finish with chocolate.
To make ahead: Make pie up to 1 day ahead and let stand at room temperature. You can whip the cream up to 4 hours ahead; cover and refrigerate.
Print Recipe