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.
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!
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.
- 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
- 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.
4 comments
This pie sounds absolutely fantastic with chocolate crust and bourbon flavored filling!
It looks great. Your pan gives it such a pretty edge.
Mmm…this looks lovely. I love how well bourbon and chocolate complement each other.
Chocolate tart + bourbon buttermilk = DROOL! Looks utterly delish,Lora!!