Written by Tenina Holder



  • 30g coconut sugar
  • 1 vanilla bean, freeze dried or roasted (see note)
  • 200g flour
  • 100g butter, cubed and chilled
  • Pinch pink salt flakes
  • 60g sour cream


  • 110g bitter dark chocolate, melted (over 70% if possible)
  • 3 eggs
  • 200ml pure maple syrup
  • 100g dark muscovado sugar
  • 120g unsalted butter, softened
  • 2 tsp vanilla bean paste
  • 200g walnut pieces, roasted


  • Place sugar and vanilla bean into a food processor and mill until fine.
  • Add remaining pastry ingredients except sour cream and mix until a crumb forms.
  • Add sour cream and continue mixing until you have a ball of dough.
  • Tip dough out onto floured silpat mat and push into a disc. Refrigerate 15-30 minutes.
  • Roll out pastry and line a 24 cm flan tin with removable base with the pastry. Place into the freezer while you prepare the filling.
  • Preheat oven to 160°C.
  • Melt the chocolate in the microwave and set aside.16
  • Place all remaining filling ingredients except the walnuts into a food processor and blend well. Stir though the walnuts.
  • Brush the pastry base with the melted chocolate. Pour filling over. Bake 45-50 minutes until just set in the centre. Cool completely before topping with the cream.

To make the bourbon cream, place 400ml cream, 1 tsp vanilla bean paste, 3 tsp icing sugar and 20ml bourbon into a stand mixer and whip until soft peaks form. Top the pie with this cream in billowy mounds. Garnish with grated dark chocolate, or more chopped walnuts.


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