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Dessert
Divided Sky Pie

This recipe was inspired by
Michael DiPalma, Loyalsock, PA (USA).



Yield: one 9" pie

Ingredients:

Dirty Blonde Crust
1/2 c. Graham Cracker crumbs
1/2 c. chocolate cookie crumbs, finely ground
1/2 c. vanilla cookie crumbs, finely ground
4 Tbsp. unsalted butter, melted
2 Tbsp. sugar
1 each egg white

Filling
4 each large eggs
3/4 c. granulated sugar
1/3 c. brown sugar
1 Tbsp. vanilla
3 Tbsp. bourbon
3/4 c. light corn syrup
1 each stick, butter melted
1 1/2 Tbsp. all-purpose flour

Topping
1 c. pecans or walnuts, chopped
1 c. semi-sweet chocolate chips
1/2 c. butterscotch chips
1/4 c. pecans, finely chopped (for garnish)

Whipped Cream
1/2 c. heavy cream
2 Tbsp. confectioner’s sugar
1/2 tsp. vanilla
1 Tbsp. bourbon
 


Dirty Blonde Crust procedure:
Mix the ingredients until they are uniformly combined. Spread and mold into 9” pie tin. Bake for 10 minutes, remove from oven, and chill for about an hour.

Filling procedure:
Beat eggs until foamy. Add next 7 ingredients to eggs, mixing until well blended.

Topping procedure:
Place 3/4 of the pecans, chocolate chips and butterscotch chips into the crust. Pour filling over the crust, chips and nuts. Sprinkle the remaining pecans, chocolate and butterscotch chips over the filling to form a light to moderate coating. Bake at 350°F for 40 to 45 minutes or until puffy and lightly browned. Cool completely.

Whipped Cream procedure:
Beat the cream until soft peaks form. Add the sugar, vanilla and beat until stiff. Add the bourbon, folding in completely.

When ready to serve, top each slice with a dollop of cream. Also, lightly drizzle each slice with a little bit of chocolate syrup, sprinkle with finely chopped pecans, and garnish with mint.

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