Thursday, October 1, 2020

Pony Pie

This post contains affiliate links.

This post contains affiliate links.

This is my third year as a representative of Abrams Books via their Abrams Dinner Party program. What this means is that I get an advanced look at all of their books related to cooking, and get to share them with you. One of the first books I received was Pie for Everyone, Recipes and Stories from Petee’s Pie, New York’s Best Pie Shop by Petra “Petee” Paredez. It’s exceptionally comprehensive providing you with everything you need to know about making pies, the whys and wherefores, suitable vessels, crusts, fillings, techniques, the works! Despite the fact that I’m not particularly a pie person, so many of these recipes caught my eye, because this book deals with not just sweet, but savory as well. The selection of pies also runs the gamut from fruit pies, to custard pies, to meringue topped pies, to deliciously rich and nutty ones like the recipe I’m going to share today. The one that I chose to make, because I was in a chocolate mood is this wonderful Pony Pie, the author’s take on Derby Pie. It is very easy to put together, and if you happen to have a crust on hand, you will have it in the oven in about 20 minutes. I had to bake mine about 15 minutes longer than the time indicated, but it is nutty, rich, and absolutely delicious. If you’re looking for a pie to welcome fall, I doubt you can do better than this one.

Pony Pie
From Pie for Everyone, edited for clarity

1 stick unsalted butter
½ c.
1 c. packed light brown sugar
3 large eggs
½ t. salt
2 T. bourbon
½ c. pecan halves
½ c. walnut halves
½ c. chopped
dark chocolate
1 crust for 9” pie, edges crimped

Preheat oven to 400° F.

In a small saucepan, melt butter over medium heat. Remove from heat and allow to cool for 10 minutes, then whisk the honey into the melted butter; set aside.

In a large bowl, whisk together the brown sugar, eggs, salt, and bourbon. Whisk the honey butter into the sugar mixture until smooth.

Place the walnuts, pecans, and chocolate, into the bottom of your pie shell. Place the pie shell onto a baking sheet (I put a
Silpat on the baking sheet to ensure the pie wouldn’t slip). Pour the filling over the nuts and chocolate. Slide pie onto the middle rack of the oven and bake for 10 minutes. Reduce heat to 350° F and bake for an additional 40 minutes (I needed 55 minutes), or until the center of the pie has puffed up.

Transfer the pie to a cooling rack and allow to cool for 30 minutes before serving. Serve warm or at room temperature. The pie will keep for up to one week at room temperature.

 Editor’s Note: I found that the taste of the bourbon came through much better on the second day.



Angie's Recipes said...

I love boozy pies, esp. when they are loaded with nuts and chocolate. This looks terrific and perfect for holidays.

Linda said...

Oh pie! You and I differ on that one - I LOVE pie! As Daddy used to say, my favorite pie is "hot or cold". My husband says he doesn't like chocolate in his pecan pie, but I made one a few years ago, and he loved it. ;) This is very similar to my favorite pecan pie recipe. I like using honey and brown sugar in it!

Grace Meehan said...

Hello! When you say place the pie shell onto a baking sheet, do you mean put the pie shell into a pie pan? Or do you mean a flat cookie sheet?

Grace Meehan said...

Hello! Do you mean to place the pie shell on a pie pan? I assume it is not made on a flat baking sheet. Thanks!

Pattie @ Olla-Podrida said...

Grace, you put the pie pan with the pie shell in it on the baking pan. You do that so that if any of the filling boils over, the baking sheet will catch it rather than it landing on the bottom of your oven and burning.