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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.
Prep Time1 hour 15 minutes
Cook Time20 minutes
Cooling Time20 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, gluten free, pie
Servings: 12
Author: Jeri Brooke

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