This pie is a variation on the popular treat, Run-for-the-Roses Pie. Although there is a slight difference in their preparation, the main change between the two pies is the use of black walnuts here.
1 (9-inch) unbaked pie crust*
1/4 cup margarine (not butter)
1 cup granulated sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons bourbon
1/2 cup chocolate chips
1/2 cup chopped black walnuts
Lightly sweetened whipped cream or vanilla ice cream for accompaniment
- Preheat the oven to 350°F (175°C). Prepare pie crust; set aside in refrigerator until ready to use.
- In a large mixing bowl, cream margarine at medium speed with an electric mixer. Add sugar and beat until light and fluffy. Add eggs and syrup, mixing well; then add salt, vanilla and bourbon. Stir in the chocolate chips and nuts. Pour into the prepared pie crust.
- Bake for 45 to 50 minutes or until center is nearly set. Cool on wire rack.
- The pie is best served slightly warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.