We’re a week and a day from the Kentucky Derby, and as a genuine Kentucky Colonel (I have a certificate from the governor that proves it), I feel a certain obligation to preserve and promote the rich traditions and heritage of the commonwealth.
So, I’m sharing my family recipe for what is generically known as chocolate pecan pie with bourbon.
It’s basically a pecan pie made with chocolate chips and a shot of Kentucky bourbon.
It tastes a bit like Derby-Pie, and some folks call it that, but Derby-Pie is a registered trademark of Kern’s Kitchen of Louisville. Kentuckians do that sometimes, use a brand name generically, but we shouldn’t it, because Kern’s lawyers don’t like it, and, trust me, you don’t want to get a letter from those people.
Ramsey’s Diner in Lexington (my favorite local restaurant) calls its version May-Day Pie, because the Derby is always the first Saturday in May, but it’s good any time.
- 9-inch deep-dish pie crust
- 1 stick of butter, melted
- 1/4 cup white sugar
- 3/4 cup brown sugar, packed
- 3/4 cup light corn syrup
- 4 large eggs
- 1 and 1/2 teaspoons vanilla
- 1/4 cup bourbon
- 1 cup chocolate chips, more or less
- 1 and 1/2 cups pecan halves, more or less
- Preheat the oven to 350 degrees
- With a mixer, whip the butter, sugar, corn syrup, eggs, vanilla and bourbon together until frothy
- Spread the chocolate chips and pecans evenly on the bottom of the pie shell
- Pour the mixed ingredients into pie crust and back at 350 degrees for 50-60 minutes or until set
- Let cool 30 minutes before serving (it’s good with vanilla ice cream or whipped cream)
Photo by gregoirvedb via Flickr