Bourbon likely isn’t the first ingredient that comes to mind when you’re baking a pie. But in the hands of the right chef, it becomes the secret weapon in a delicious dish.

More: NYC’s 7 Best Slices Of Pie

Chef Lee Anne Wong, star of two shows on The Cook Channel, hit The Couch to make us a special pie. See how it’s done by watch video clip, and find the recipe for her Buttermilk Bourbon Pie below.

Buttermilk Bourbon Pie 

Prep Time: 1-1/2 hours
Cook Time: 1 hour
Level: Easy

Serves 8–10


1/4 cup Maker’s Mark® Bourbon
1 recipe Pate Brisee
1-1/2 cups sugar
1-1/2 tablespoons cornmeal
1-1/2 tablespoons flour
1/2 teaspoon salt
1/2 cup buttermilk
3 large eggs
1 piece egg yolk
1/2 cup melted butter
1/2 teaspoon vanilla extract
1/2 teaspoon cider vinegar

  • Preheat the oven to 375°F. On a lightly floured work surface, roll out pie dough to 1/8 inch thick; place it in an 8-inch pie plate, and press into sides. Crimp as desired. Place in refrigerator to chill for 30 minutes.
  • Combine the sugar, cornmeal, flour and salt in a small bowl. Set aside.
  • In a large bowl, whisk together the remaining ingredients. Add the dry ingredients in and whisk until well blended. Pour the custard into the chilled pie shell.
  • Bake until the crust is golden brown and the center of the pie is set when touched, about 55-60 minutes. Transfer to a wire rack to cool before serving.

Pate Brisee

1/2 cup cold unsalted butter, cut into small dice
1-1/4 cups flour
1 teaspoon sugar
Pinch salt
1–3 tablespoons ice water

Mix the flour, sugar and salt together in a large bowl and then using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles a coarse meal.

  1. Add the ice water and gently knead the dough until it just comes together (you do not want to over work the dough, it will become tough). Knead several times more until the dough is smooth. Wrap tightly in plastic wrap and place in the refrigerator for at least an hour to rest.

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