I had to bake again with bourbon whiskey. I am still having an almost full bottle I bought because I needed some drops for a recipe couple weeks ago ;) Well… and since I’m not drinking that stuff on a regular basis, I have to use it in other ways…
Or somebody could give me some nice recipes for cocktails with bourbon – I think that that could help ;)
Anyways – I baked. With that bourbon whiskey, cashews and coconut. At the end there was cake. Top that with some whipped cream or ice cream when the cake is still a bit warm – OMG. I guess OMG says it all ;)
INGREDIENTS / ZUTATEN
For the streusel:
1/2 cup (110g) butter, softened
1 2/3 cups (210g) all-purpose flour
1/2 cup (100g) sugar
pinch of ground cinnamon
pinch of salt
For the filling:
1/8 cup (30g) butter
2 eggs
1/3 cup (75g) brown sugar
1 tbsp. cornstarch
5 tbsp. bourbon whiskey
1 tbsp. maple syrup
5.3 oz. (150g) cashews
1.8 oz. (50g) coconut chips
For the decoration:
confectioner’s sugar for dusting
coconut chips
Für die Streusel:
110g weiche Butter
210g Mehl (Type 405)
100g Zucker
Prise Zimt
Prise Salz
Für die Füllung:
30g Butter
2 Eier
75g brauner Zucker
1 EL Speisestärke
5 EL Bourbon Whiskey
1 EL Ahornsirup
150g Cashewkerne
50g Kokoschips
Für die Dekoration:
Puderzucker zum Bestäuben
Kokoschips
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). Grease a pie dish or tart tin (Ø 9.4 inches) and dust with flour.
2. For the streusel add flour, cinnamon, salt, sugar and the butter in small pieces to a large bowl. Mix and knead until crubles form (either with a food processor or with your hands). Transfer the streusel to the pie dish (or tart tin) and press to the bottom and sides. Form a 1 inch (2.5 cm) edge and bake in the oven for 12 minutes. Take out of the oven and set aside.
3. For the filling melt the butter. In a large bowl beat the eggs and sugar on high speed until light and fluffy. Add the cornstarch and mix well. While the food processor is still running, add the bourbon, then the maply syrup and butter and mix until well combined.
4. Mix cashews and coconut chips and spread evenly on the bottom of the pie. Pour the filling on top and smooth out the surface a bit. Bake for 22-25 minutes. Take out of the oven and let cool in the pie dish/tart tin on a cooling rack. Dust with confectioner’s sugar and decorate with coconut chips before serving.
1. Den Ofen auf 175°C (350°F) vorheizen. Eine Pie Form oder Tarteform mit Hebeboden (Ø 24 cm) einfetten und mit Mehl bestäuben.
2. Für die Streusel in einer großen Schüssel Mehl, Zimt, Salz, Zucker und weiche Butter in kleinen Stücken vermischen und zu Streuseln verarbeiten (mit der Küchenmaschine oder mit den Händen). Streusel in die Form schütten und am Boden und den Seiten festdrücken. Es sollte ein etwa 2,5cm (1 inch) hoher Rand entstehen. Im Ofen für ca. 12 Minuten vorbacken. Aus dem Ofen nehmen und zur Seite stellen.
3. Für die Füllung die Butter schmelzen. In einer großen Schüssel die Eier mit dem Zucker aufschlagen, bis alles hell und luftig ist. Speisestärke zugeben und gut verrühren. Während die Maschine rührt, den Bourbon, Ahornsirup und Butter nacheinander zugeben und gut verrühren.
4. Cashewkerne und Kokoschips vermischen und auf dem Streuselboden verteilen. Füllung darübergeben und glattstreichen. Für 22-25 Minuten backen. Aus dem Ofen nehmen und in der Form auf einem Kuchengitter komplett auskühlen lassen. Vor dem Servieren mit Puderzucker bestäuben und mit ein paar Kokoschips dekorieren.
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Maple Bourbon Nut Pie
- Prep Time: 25
- Cook Time: 37
- Total Time: 70
Ingredients
For the streusel
- 1/2 cup (110g) butter, softened
- 1 2/3 cups (210g) all-purpose flour
- 1/2 cup (100g) sugar
- pinch of ground cinnamon
- pinch of salt
For the filling
- 1/8 cup (30g) butter
- 2 eggs
- 1/3 cup (75g) brown sugar
- 1 tbsp. cornstarch
- 5 tbsp. bourbon whiskey
- 1 tbsp. maple syrup
- 5.3 oz. (150g) cashews
- 1.8 oz. (50g) coconut chips
For the decoration
- confectioner’s sugar for dusting
- coconut chips
Instructions
- Preheat the oven to 350˚F (175°C). Grease a pie dish or tart tin (Ø 9.4 inches) and dust with flour.
- 2. For the streusel add flour, cinnamon, salt, sugar and the butter in small pieces to a large bowl. Mix and knead until crubles form (either with a food processor or with your hands). Transfer the streusel to the pie dish (or tart tin) and press to the bottom and sides. Form a 1 inch (2.5 cm) edge and bake in the oven for 12 minutes. Take out of the oven and set aside.
- 3. For the filling melt the butter. In a large bowl beat the eggs and sugar on high speed until light and fluffy. Add the cornstarch and mix well. While the food processor is still running, add the bourbon, then the maply syrup and butter and mix until well combined.
- Mix cashews and coconut chips and spread evenly on the bottom of the pie. Pour the filling on top and smooth out the surface a bit. Bake for 22-25 minutes. Take out of the oven and let cool in the pie dish/tart tin on a cooling rack. Dust with confectioner’s sugar and decorate with coconut chips before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Incredible looking pie. You definitely have got me craving for a slice now – I love baking with bourbon too!
Hmmmh, just thinking of baking this pie. Just lacking the quantity of butter for the filling!?
Hi!
First I thought “replacing the butter? what? I dunno…” – then I saw the amount of butter was missing ;) So thank you for telling me! Added it to the recipe – should be all correct now. Cheers, Marc