Here's a “Derby Pie” Recipe
In my house, it’s never too early to get excited for the Kentucky Derby or the Triple Crown. Considering it’s just weeks away—the 145th Running of the Roses takes place May 4th—I’m getting extra giddy. Since it’s a bit too early to whip up Mint Juleps, I’m focused on Derby Pie. You have to save something special for race weekend!
Derby Pie has a contentious history, and to be honest, I’m not entirely sure it has anything to do with the Kentucky Derby except in my mind. To put it simply, it’s a chocolate and pecan tart. Sounds delicious right? It was first created by a restaurant in Kentucky, but since then has taken on grand proportions. Somewhere along the line, the restaurant trademarked the name “Derby Pie” for their recipe, and since then, it’s been battled in court with cookbook authors and even Bon Appetit magazine, who have all included recipes for the pie. For the record, I got this one from Southern Living, where is goes by the more generic Chocolate-Bourbon Pecan Pie.
Not matter what you call it, it’s scrumptious, and with the added bourbon, gives it a solid kick just in time for the warm temperatures of spring.
Chocolate-Bourbon Pecan Pie
2 (14.1-ounce) package refrigerated piecrust
1 1/2 cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt
1. Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.
2. Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
3. Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.
4. Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).