I had not tasted Hoosier Pie until last week, and I discovered that you only need to taste Hoosier Pie once in order to know it is a very naughty pie. This is not a pie for anybody who is afraid of sweet. If you are at all affected by sugar, after you eat a slice of this pie, your heart will be racing and you will feel a little out of control. I speak from experience. This pie frightened me a little, it was so powerful. Powerful enough that I took the leftovers to work and halfway through the day (it was not a very good day), I decided that I would be taking 2 slices back home with me again because I needed me some more Hoosier Pie.
Do not even think about how bad this is for you. Just don’t make it every week, ‘kay?
This recipe is adapted from Martha, and from Molly Wizenberg’s A Homemade Life.
2 tsp cold water (I think this is wrong, because I needed more like 4 tbsp)
1 tsp cold apple cider vinegar
1 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter cut into pieces
4 oz cold cream cheese cut into pieces
1. Combine the water and the vinegar in a small bowl and chill. Combine the flour and the salt in another bowl and cut the fat into it with a pastry blender until the mixture is coarse.
2. Add the water / vinegar (and extra you may need) into the flour mixture using a fork to mix it through. When the dough holds together form it into a disk and cover it with plastic wrap. Chill for about an hour or more until ready to use.
3. Roll out the dough to a 13 inch circle and line a 9-9 1/2 inch pie dish. Form an upstanding ridge and crimp the edges to prettify. Chill for a half hour in the fridge or in the freezer while you make the filling.
4 tbsp melted butter
1 cup brown sugar
3 large eggs
3/4 cup light corn syrup
1 tsp vanilla extract
1/4 tsp salt
3 tbsp bourbon
1/2 cup of chopped chocolate or chips, bittersweet
1 cup toasted pecan halves
1. Preheat the oven to 375º.
2. Mix together the butter, sugar, eggs, corn syrup, vanilla, salt, and bourbon in a medium bowl.
3. Scatter the chocolate over the chilled pie shell. Same with the nuts. Pour the batter mixture over top to fill well.
4. Bake for 35 to 45 minutes, checking every 5 minutes after you hit half an hour. The pie is ready when the edges are firm and puffed a bit and the centre is set but still jiggles a little.
5. Cool the pie completely and serve with whipped cream if you feel really naughty.
I think the cream cheese crust was a good plan for this pie, since it’s so darn sweet, a little tang seems right. I didn’t love Martha’s recipe though. It turned out a bit tough. I’d be tempted to try another recipe next time. I never like it when a recipe has quantities that seem to be off.