Kentucky Derby Pie
Well it has been a while since I’ve posted anything, though I’ve had this post in the works since the Kentucky Derby this spring! Hunter and I were invited to a Derby party, (hats were mandatory) and I wanted to see if there was any traditional Derby food that I could take, and that’s when I learned about Derby pies! It seems to be what everyone eats at the Derby, like strawberries and cream at Wimbledon, so I thought I’d give it a chance. I read versions that used pecans or walnuts, and I chose walnuts to make it different from the pecan pie that is a staple at my family’s Thanksgivings. (I never really liked pecan pie, but after eating and enjoying this walnut pie, I may give the Thanksgiving tradition another chance!) I got this recipe somewhere online, and now I can’t remember where!
Kentucky Derby Pie
1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup Karo light corn syrup
4 large eggs
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup gourmet chocolate chips for the pie (I used Valhrona) and an additional 1/2 cup for the topping
1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired
A few Tbsp of heavy cream
Make a single pie crust, instructions here.
In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
While the pie is cooling, slowly melt 1/2 cup of chocolate chips with the heavy cream over a double boiler. Keep the temperature of the boiler low so the chocolate doesn’t scortch. Stir constantly until melted, then spoon into a pastry bag, or if you don’t have one of those (I don’t) then put it into a plastic baggie, and cut a small corner off of the baggie. Pipe the chocolate onto the pie in whatever pattern you like.