Since moving to Oklahoma a year ago, I have wanted to go to this cafe called Pie Junkie. They are known for having some amazing flavor combinations and as a amateur baker, I thought I might get some baking inspiration there. This hypothesis was proven right last week when Cody and I went on a spontaneous date and one of our stops was Pie Junkie. I had the most amazing Banana Cream Pie and Cody had a Drunk Flour-less Chocolate Pie. While both were very delicious, Cody’s was so unique that I wanted to try making something similar at home.
I started with the crust, which tasted more like shortbread than graham cracker. I decided to go all out and even make the shortbread cookies for the crust. You can find the recipe for that Here. Once those were complete, I started on the crust.
2 c ground shortbread cookies
6 T butter, softened
1/3 c sugar
Preheat over to 325F
Grind (about 12) shortbread cookies in food processor. If you do not have one, place cookies in a large plastic zip-lock back and smash them. This may take a little while, but it is a great alternative if you do not have a food processor.
In the electric mixer, whip butter until fully creamed. Remember to start out slow and gradually increase speed.
Once butter is creamed, and ground shortbread cookies and mix throughout.
Set crust aside and grab your pie pan. To keep your crust from staying in the pan when trying to serve, grease the pan. I like to use Baker’s Joy No-Stick Baking Spray with Flour, however Pam, Crisco or just plain ole butter will do the trick.
With you pan sprayed, add crust to the pan and slowly push the dough to all bottom edges. Once complete, work the dough up the side of the pan, making sure to stop right before where the pan curves and goes flat.
Cook crust for 12 minutes or until the crust is slightly firm to your touch.
Let completely cool before using.
Note: Just the crust can last 3 days if covered in the fridge or 3 months in the freezer if in an air thigh bag. If you do freeze it, make sure to let it thaw before using.
Pie Filling Recipe:
2 oz semisweet chocolate (chopped)
1 c (2 sticks) unsalted butter, cut into 2-inch pieces
1/2 c cocoa powder
1 1/2 c sugar
3 T agave nectar
3 T sour cream
1 egg yolk
1/4 c bourbon
1 t vanilla extract
pinch of salt
Preheat over to 325F
In a heatproof bowl, melt the chopped chocolate and cubed butter. I used my 2 cup glass measuring cup in the microwave. Heat in 30 second intervals, pulling the mixture out every time to stir the ingredients together. This process was done 3 times to get everything fulling melted, but depending upon how fine you chop the chocolate it may take you more or less time.
Using you kitchen aid electric mixer, combine cocoa powder and sugar.
Add in chocolate and butter mixture to electric mixing bowl, combining slowly.
Once completely combined, add all remaining ingredients, besides bourbon. Make sure the scrape the bottom of the bowl multiple times to make sure everything is incorporated.
When adding the bourbon, keep the mixer on the lowest speed and slowly pour it in.
Bake for 40 to 42 minutes or until the edges are slightly puffed and the center of the filling jiggles slightly when the pan is gently shaken. If you do not like a little gooey pie, cook a little longer, making sure there is no jiggle in the center.
Note: Pie can be made ahead of time. In fact, “It really is just as good, if not better, when made ahead of time, because the bourbon comes out as it sits.”