Nutty Bourbon Fudge No-Crust Pie
Easy to make dessert which is good at all temperatures. Cold from the fridge it is like fudge. At room temperature it is like a brownie. Warmed slightly and topped with vanilla ice cream, it's like hot fudge cake. The splash of bourbon lends a distinctive flavor making it more than your basic bar or brownie. Use gluten free flour to make it gluten free.
Servings: 12
Ingredients
10 Inch Pie Filling
- ½ cup butter 1 stick
- 1 cup bittersweet chocolate chips
- ¾ cup light brown sugar packed
- 2 large eggs
- 2 large egg yolks
- ¼ cup flour or gluten free flour
- ¼ tsp salt
- ¾ cup walnuts chopped
Bourbon Whipped Cream
- 1 cup heavy cream cold
- 1 tbsp Confectioners sugar
- ¼ tsp vanilla extract
- 1 tbsp Bourbon
Instructions
Pie Filling
- Preheat oven to 325
- Melt the butter and chocolate in microwave or double boiler
- Using an electric mixer on medium speed, beat the sugar into the butter mixture until smooth, about 3 minutes
- Add eggs, egg yolks, vanilla and bourbon and mix well
- Stir in flour and salt
- Pour mixture into greased pan
- Bake for 18-20 minutes, just until the center is seet and the edges are crisp and begin to pull away from the side of pan
- Set pan on wire rack and cool for 20 minutes. Serve warm or store in refrigerator
Bourbon Whipped Cream
- In large mixing bowl combine cream, sugar vanilla and bourbon
- Refrigerate for at least 15 minutes
- With the electric mixer set to high, beat until soft peaks form
- Spread on top of the pie