| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Desserts, Pies | 8 | Servings | |
INGREDIENTS
| 8 | tb | Unsalted butter |
| 1 1/2 | c | Sugar |
| 3 | lg | Eggs |
| 2 | c | Flour |
| 2 | ts | Bourbon |
| 1 | c | Chopped walnuts |
| 8 | oz | Bittersweet chocolate; chopped |
| 1 | Unbaked pie crust -; 9-inch | |
| 3 | c | Bourbon Cream; see * Note |
INSTRUCTIONS
* Note: See the "Bourbon Cream" recipe which is included in this collection. Preheat the oven to 350 degrees. In a bowl cream together the butter, sugar and eggs. Stir in the flour and bourbon, and fold in the walnuts and chocolate. Pour into the pie shell. Bake until golden brown, for about 1 hour. Remove from the oven and allow to cool. Serve each piece of the pie with the Bourbon Cream. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-20-1997 Recipe by: Emeril Lagasse
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