The McNutty ( or walnut chocolate whiskey pie) by Shawn Greene
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon table salt
  • 1/2 cup unsalted butter, chilled and cut into 1/2-inch bits
  • 3 tablespoons ice cold water
  • For the filling
  • 2 cups walnut halves and pieces
  • 1/3 cup walnut oil
  • 4 ounces bittersweet chocolate, chopped
  • 2 ounces 70% (or above) dark chocolate, chopped
  • 3/4 cup brown sugar
  • 1/2 cup corn syrup
  • 3 large eggs
  • 3 tablespoons Irish whiskey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  1. Prepare crust using your trusted recipe. Place in glass pie dish.
  2. Preheat the oven to 400 degrees. Line the pie shell with a piece of baker's parchment or aluminum foil and fill with dry beans or pennies to keep it from puffing up while baking. Bake 15 minutes. Remove the beans, parchment or foil and let the crust cool. Reduce over temp to 350°.
  3. Filling:
  4. Warm the walnut oil in a large saucepan over medium-low heat and stir in the chocolate. When melted turn off the heat and whisk in the sugar, corn syrup and the eggs, one at a time. Stir in whiskey, vanilla and salt.
  5. Toast the walnuts in an iron skillet until they become aromatic and darken slightly. You may want to crash the walnuts at this point or for a more rugged filling you don't have to. Place them in a pile in the center of the crust and pour in the chocolate mixture.
  6. Bake 50-60 minutes. Remove from oven and let cool 45 minutes to 1 hour. Serve with whipped cream if you like!