The pie crust is adapted from Cook’s Illustrated.
Process to combine 1 1/2 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons granulated sugar.
Add (cold) cubed unsalted butter of 1 1/2 sticks and 1/2 cup cold vegetable shortening. Process into clumps then add 1 more cup of flour, pulsing 4 to 6 times. Empty contents into a separate work bowl. Sprinkle 1/4 cup chilled vodka and 1/4 cup ice-cold water over the dough, folding it while pressing down with a large spoon or heavy silicone/rubber spatula, giving it a little liquid at a time while doing so. Divide into 2 even portions, flatten into discs, and chill for at least 45 minutes. This is good up to 2 days.
I like the different flavors of vodka to bake with. The cookie flavor is fun to use for this recipe. You can smell it in the dough.
The pie is adapted from Tastes of Lizzy T.
Roll out the dough, then chill again. I make sure, always, that there are chunks of butter visible; it makes for flakier crust after it’s baked.
While dough in the pie plate is chilling, make the filling. Crush classic chips to measure 1/2 cup; set aside. Beat 2 large eggs frothy. Add 1/2 cup flour, 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, and 3/4 cup softened unsalted butter.
Add the crushed potato chips, 1 cup semi-sweet chocolate chips and your choice of nuts if preferred.
Fill into chilled pie shell; bake in a 325° oven for 50 to 60 minutes. Cool completely before topping with whipped cream.
For the whipped cream– Skirt in the Kitchen — Have measuring cup, the work bowl and whisk attachment chilled before use. Whisk 1 cup heavy whipping cream and 1 tablespoon powdered sugar. When mixture begins to thicken, add another tablespoon of powdered sugar, 1/4 teaspoon bourbon vanilla extract, and 1/4 teaspoon cookie-flavored vodka. Continue to whisk until soft peaks form. Top the pie, then sprinkle crushed potato chips and shaved semi-sweet chocolate over the cream.
This is a marvelous pie.
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