Bourbon Buttermilk Chocolate Pie

Thanksgiving time often finds me turning into this Heartland cookbook book for inspiration and comfort. In this case, maybe a slight buzz. Bourbon is a uniquely American product and goes back to the early settlers. How appropriate for this time of year.

A very interesting history of bourbon can be found here. The birth of bourbon has it roots in the three year Whisky Rebellion of 1791 and is accentuated by war, politics, homesteading and a reverend from Bourbon county, Kentucky. No wonder everyone needed a drink!

Bourbon Buttermilk Chocolate Pie

Adapted from Heartland: the Best of the Old and the New from Midwest Kitchens by Marcia Adams, Clarkson Potter 1991

In the book, Marcia uses her own never fail crust recipe. I switched things up a bit and used a chocolate tart dough recipe from Martha Stewart I really like. 

Click here for the recipe. You can use your own favorite pie or tart crust recipe and experiment with the flavors, like gingerbread, cinnamon or vanilla bean. 

Bourbon Buttermilk filling:

Ingredients:

3 eggs

3/4 cup sugar

3 tablespoons AP flour

1+1/2 cups buttermilk

1 teaspoon vanilla extract

3 tablespoons bourbon

3 tablespoons melted butter

grated nutmeg

allspice

Directions:

Prepare shell to partially baked stage.

Heat oven to 350 degrees F

Cream eggs and sugar together for about 3 minutes.

Beat in flour.

Turn mixer down to low speed and slowly pour in the buttermilk.

Add vanilla, bourbon and melted butter.

Pour liquid into partially baked shell

Sprinkle nutmeg and/or all spice over the custard.

Bake for about 20 minute or just until custard sets. Then turn off the oven and leave the pie in for about 10 minutes more.

When I poured the mixture into the shell, it seems I had a lot left over. I could have been courageous and filled it up to the tippy top. However, I am glad I didn't because the bourbon flavor in the pie packs quite a punch so I was happy the pie was on the thin side.