Dixie Pie

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This extra nutty twist on a pecan pie brings in a layer of chocolate and a bit of bourbon to make a deliciously decadent dessert.

Pie Crust: In a food processor, add flour, salt, and sugar. Cut unsalted butter into 1/2″ cubes; add a third of the butter to the food processor at a time, pulsing 3 times in between each addition. Add ice water, a bit at a time, pulsing until the dough holds together when squeezed. Wrap in plastic wrap and refrigerate for at least 1 hour. Roll out to about 1/8″ thickness, line a pie plate and crimp the edges. Refrigerate while you make the filling.
Filling: Toast pecan and walnuts. Mix together butter, brown sugar, flour, and salt. Add dark corn syrup, bourbon, vanilla, and eggs and mix to combine. Mix about 3/4 cup of the filling mixture into the toasted nuts.
Assemble: Preheat oven to 375°F. Pour filling into unbaked pie shell. Sprinkle in the chocolate chips, then arrange nuts on top. Bake for 40-45 minutes until the center of the pie is 200°F. Cool completely before slicing.

– Use all pecans, all walnuts, or whatever your favorite nut is.
– Swap out the bourbon for rum or coffee or orange liqueur.
– Add toffee bits in with the chocolate chips.

– Use a store bought pie crust.

When my husband and I were dating, one of our favorite restaurants to eat at was Tippins Restaurant and Pie Pantry, which was well known for it’s hand made pies. My husband’s favorite pie was their Dixie Pie … a cousin to the more well-known pecan pie, but with a layer of chocolate and walnuts instead of pecans.

Well, the Tippins restaurants are now gone, but my husband’s love of the Dixie Pie is not. So I had to figure out how to recreate that delectable, layered pie for him. The trick was in figuring out how to get the chocolate to form a layer between the nuts and the filling. For something so straightforward and simple, the results are outstanding. It’s a rich, chocolatey and nutty dessert that’s perfect for a holiday, special celebration, or even just a weeknight treat.

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