Drunken Pepper Pie – It’s a Beautiful Thing

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This recipe is a riff on an old classic in the Maine Windjammer fleet – Congo Bars.  Usually made for lunch and scarfed up by mid-afternoon, this recipe is amped up for a dinner dessert with the addition of both Ancho chili powder and Kentucky Bourbon.  Both give a punch and a depth that makes the perfect cross between comfort dessert and swanky dessert.  As with the bar recipe, the pie recipe is much better slightly underdone than even the smallest bit overdone.  Of course, this recipe is for one pie, whereas on the Riggin, I’m making 3 or 4 pies at at time, hence the several pies in the photos below.

Drunken Pepper Pie
Pie Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, cut into 1/2-inch cubes
2 tablespoons unflavored vodka
2 tablespoons ice cold water (or more)

Combine the flour, salt, and butter into a medium bowl; cut in well with a pastry knife.
Add vodka and water and mix until dough pulls away from the bowl and forms a ball.  Cover and let rest in the refrigerator for at least 30 minutes.

Remove and roll onto a floured board to at least 12 inches in diameter.  Transfer to a 9-inch pie pan and pinch the edges.  Let rest in the refrigerator again until the pie batter is done.

Makes 1 crust

Pie Batter
1 1/2 cups lightly packed brown sugar
1/2 cup (1 stick) unsalted butter
1 tablespoon Kentucky Bourbon
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon Ancho chili powder
1/4 teaspoon salt
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Melt the brown sugar and butter over low heat.  Cool slightly so that the pan is comfortable to touch and then add the bourbon and vanilla extract.  Mix in the eggs one at a time.

Sift the flour, baking powder, ancho chili powder, and salt into the sugar and butter mixture and stir.  When the dry ingredients are completely incorporated, add the chocolate chips.

Spatula the pie batter into the prepared pie shell and bake for 40 to 45 minutes or until the pie crust is golden brown.  If a fork poked into the center comes out slightly gooey this is okay.

Cool slightly and serve while still warm with Brown Sugar Whipped Cream.

Serves 8 to 12

Brown Sugar Whipped Cream
1/2 cup heavy cream
1 teaspoon dark brown sugar
1/2 teaspoon pure vanilla extract

Combine all ingredients in a medium-sized bowl and beat with a whisk until soft peaks form.

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Annie
Getting excited to go sailing!  You should come with us this summer!