|Bourbon Chocolate Macadamia Pie!|
A quick word about pie crust; While I believe that a properly homemade pie crust is superior in flakiness, tenderness, and appearance, I do not believe that it is superior enough to go through the tedious process of creating one from scratch. In my own personal blind taste tests, I pick the homemade crust every time, but I'm simply not prepared to invest the time and effort to "cube cold butter" and to "rest the dough in the refrigerator," etc. This recipe calls for "Frozen 9-inch deep dish pie crusts" and I believe the filling is so fantastic, that nobody (except for perhaps your Grandmother) will mention your lack of pie crust effort.
For the Chocolate Macadamia Pie, you will need:
- 3 eggs + 1 egg yolk
- 1 Cup packed dark brown sugar
- 1/2 Cup light corn syrup
- 1/2 Cup dark corn syrup
- 1/4 Cup bourbon (Yes. You "need" it)
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 teaspoon bread flour
- 1/2 teaspoon salt
- 1-1/2 Cups Crushed Macadamia Nuts
- 3/4 Cup Milk Chocolate chips
- One 9-inch DEEP DISH pie crust, thawed and ready to receive
Spray some "Pam" inside of your measuring cup, so the syrup will pour out quickly and easily. Dump your eggs (and yolks) into the bowl, turn on your mixer and get the party started... When the eggs are thoroughly mixed and bright yellow, measure exactly 1/2 cup of dark syrup and 1/2 cup of light syrup into your mixing bowl. While the mixer is turning and burning, add the bourbon, and then add the dark brown sugar, a little bit at a time. Go slowly, you want it all to dissolve. Drink a shot of the Bourbon in the meantime, you know, for... "fortification and courage." Sprinkle in the flour. Pour in the butter and a pinch of salt. Let the mixer work for a full minute or two to make sure everything really comes together! Turn off the mixer and use a silicon spatula to mix in the nuts and the chocolate chips.
If you look carefully, you'll see that the mix is a lighter, caramelly color. That's because you've mixed and whipped a zillion tiny air bubbles into it. Cover the goop with plastic and park it in the fridge to give this air a chance to escape (overnight is best). This will keep the pie from cracking.