Appears in Cook's Country April/May 2011
What better way to top off the Kentucky Derby than with a slice of chocolate-walnut-bourbon pie? None, as long as you rein in the runaway sweetness.
WHY THIS RECIPE WORKS
The majority of Thoroughbred Pie recipes that we prepared were far too sweet. We reduced the amount of sugar to almost half of what was called for in some recipes. Brown sugar contributed a hint of spice and depth, while more neutral white ...