Black Bottom Walnut Pie
The only problem with this recipe is waiting the hour for it to bake in the oven
Created by Jon Diebold – Chef, Proprietor of Washington Platform Restaurant, Cincinnati, OH
1 nine inch graham cracker pie shell
8 ounces dark chocolate, melted
6 ounces granulated sugar
2 tablespoons water
1/4 teaspoon salt
2 tablespoons bourbon
1/2 teaspoon vanilla extract
6 ounces sour cream
4 ounces heavy cream
2 eggs
10 ounces GoldRiver Orchards Walnut pieces
Preheat Oven to 325°.
Using pastry brush, coat raw pie shell with two ounces of melted chocolate.
In medium saucepan, caramelize sugar and water over medium heat until brown.
Add cream, stirring constantly
Add sour cream, salt, bourbon, and vanilla extract, mixing thoroughly.
Add eggs and mix until incorporated.
Fold in walnut pieces and pour into shell.
Place on middle shelf in oven and bake for 1 hour.