Camp Firewood Pie!
 
 
A Camp Firewood inspired bourbon brownie pie with cookie-meringue topping!
Author:
Serves: Serves 6
Ingredients
For the crust:
  • 1 + ½ cups (225g) plain flour
  • 1 tbsp sugar
  • pinch of salt
  • 1 stick (115g) butter, cold
  • ⅓ cup (85ml) cold water
  • 2 tsp apple cider vinegar
For the brownie:
  • ¾ stick (75g) butter
  • ½ cup (100g) caster sugar (superfine sugar)
  • ¼ cup (30g) cocoa powder
  • 1 egg
  • 3 tbsp flour
  • 2 tbsp bourbon
For the topping:
  • 2 egg whites
  • pinch of salt
  • ½ cup (100g) caster sugar (superfine sugar)
  • 8 oreo cookies, filling removed, crushed
Instructions
  1. First, make the pastry. Place the flour, sugar and salt into the bowl of a stand mixer. Cut the butter into ½ inch (1cm) cubes, and add it to the flour. In a separate jug, stir together the water and vinegar.
  2. Work the butter into the flour, using the paddle attachment of your mixer on a low speed, until the mixture looks like breadcrumbs with a few large, visible pieces of butter still remaining.
  3. With the mixer still on low, stream in the water a few tablespoons at a time, until the mixture looks like it's about to come together. Use your hands to clump the dough into a ball, flatten into a disc and wrap in plastic. Place in the fridge to chill.
  4. Roll the pastry out to fill a 9 inch (23cm) pie dish, and then line the pastry into the dish. Cover the pastry with nonstick baking paper, and fill with baking weights (or dried beans, or another pie dish) and bake in a 375F/180C for 20 minutes. Then remove the weights and paper, and bake for a further 10 minutes.
  5. Meanwhile, in a large saucepan melt the butter for the brownie filling. When it's melted, turn off the heat and stir through the sugar and cocoa until there are no lumps. Then beat in the egg, and finally stir through the flour, and bourbon. The mixture should be a sticky, shiny batter.
  6. Pour the batter into the pie crust and bake for 12 minutes, or until dull on top. Set aside to cool completely, or refrigerate overnight.
  7. To me the topping, place the egg whites, salt and sugar into heatproof mixing bowl and whisk together just to incorporate. Place the bowl over a saucepan and heat, whisking gently, until the mixture is hot to the touch (about 5 minutes).
  8. Remove the bowl from the saucepan and beat with electric beaters until tripled in volume and completely cool. Fold through the crushed cookies, and top the pie. Serve.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/08/camp-firewood-pie.html