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Pendleton Pie

Recipe from: The Honey Pot

Make a beeline to the Honey Pot truck in Portland, Oregon for some sweet and savoury pies.

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CHOCOLATE TART DOUGH
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract

Sift flour, cocoa powder, sugar, and salt into a bowl. Stir together and set aside.

Beat softened butter in a mixer until fluffy. Add yolks, cream, and vanilla, and mix by hand until mixture comes together. Combine with dry ingredients and mix gently by hand.

Place dough onto a piece of plastic wrap and flatten into a 9-inch disk. Wrap well and refrigerate for at least 30 minutes or until firm.

PENDLETON PIE
1 9-inch unbaked chocolate tart shell (above)
1 cup pecan pieces
3 ounces bittersweet chocolate, chopped
3 eggs, beaten
1/2 cup agave syrup
1 cup sugar
2 tablespoons good-quality bourbon or whiskey
1.5 ounces of butter, chilled in small cubes

Preheat the oven to 350 degrees Fahrenheit.

Put chocolate tart shell into a pie tin then cover the bottom with pecans and chocolate

In a medium bowl, whisk together the eggs, agave syrup and sugar.

Place bourbon or whiskey and butter cubes in a small sauce pan, and melt together over low heat. Stir bourbon mixture into sugar mixture, until all ingredients are combined.

Pour mixture into the pie shell over the pecans and chocolate.

Lightly warp the top of the pie in foil, covering all edges.

Bake in the center rack of the oven for 58 minutes, or until the pie is set in the middle when gently shaken. Let cool to room temperature before cutting (about 15 to 20 minutes).

Store at room temperature, covered with foil or plastic wrap, for up to three days.

Yield: 8 servings