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Kentucky Derby Pie
When I was young my family lived in Louisville, Kentucky. I wanted to race in the Kentucky Derby. I had a rather vivid imagination, so I named my horse and painted pictures of my silks. Too bad I was already taller than most jockeys. Oh…and did I mention I have no idea how to ride a horse?
So, since my racing career never made it out of the starting gate, I now opt for the next best thing. Every May on Derby weekend I make a Kentucky Derby Pie. My recipe is courtesy of an old Southern Living clipping. Although I cheat and use a refrigerated pie crust, the filling is rich with Kentucky’s Maker’s Mark bourbon and the chocolate and pecan topping is decadent.
Is it a winner? You bet.
CHOCOLATE PECAN PIE a.k.a. Kentucky Derby Pie (Southern Living)
1/2 (15 oz) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 oz) semisweet chocolate morsels
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup dark corn syrup
1/4 cup bourbon (or substitute water)
4 large eggs
2 tspn cornmeal
1/2 tspn salt
1/4 cup butter or margarine, melted
2 tspn vanilla extract
FIT piecrust into a 9-inch pieplate according to package directions, fold edges under and crimp.
SPRINKLE chopped pecans and chocolate morsels evenly onto the bottom of the piecrust, set aside
COMBINE sugars, corn syrup and bourbon in a large saucepan; bring to a boil over medium heat. Cook 3 minutes, stirring constantly.
WHISK together eggs and remaining ingredients. Gradually stir about one-fourth hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Pour filling into piecrust.
BAKE at 325 degrees for 55 minutes; cool.