Bourbon groove pie

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4.7 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 7-10 Tbsp slightly + 100 g soft + 25 g butter
  • 7-10 Tbsp some + 200 g flour
  • 7-10 Tbsp ground cinnamon - salt
  • 100 g + 75 g brown sugar
  • 2 Eggs (Gr. M)
  • 1 TABLESPOON Cornstarch
  • 5 TABLESPOONS Bourbon whiskey
  • 150 g Cashew nuts
  • 50 g Coconut chips
  • 1 TABLESPOON Icing sugar for dusting

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease tart tin with lifting base (24 cm Ø), dust with flour. For the crumble dough, put 200 g flour, 1 pinch of cinnamon and 1 pinch of salt in a bowl.

  2. 2

    Add 100 g sugar and 100 g soft butter in flakes. Knead with the dough hooks of the mixer to form coarse crumbles. Press the crumbles in the mould to form a base, forming a rim approx. 2 1⁄2 cm high.

  3. 3

    Pre-bake in a hot oven for about 12 minutes.

  4. 4

    Melt 25 g butter for the icing. Whisk the eggs with the whisk of the mixer and add 75 g sugar. Stir in starch first, then whiskey and liquid butter.

  5. 5

    Spread the cashew nuts and coconut chips on the crumble base. Pour the icing on top. Bake in a hot oven at the same temperature for 20-25 minutes. Take out, let cool and lift out of the mould.

  6. 6

    Let the pie cool down and dust with icing sugar.

Nutrition Facts

KCAL
320 kcal
CARBS
32 g
FATS
18 g
PROTEINS
5 g