The Kentucky Derby is next Saturday — it’s always the first Saturday in May — and as a genuine Kentucky Colonel (I have a certificate from the governor to prove it), I feel a certain obligation to preserve and promote the rich traditions and heritage of the commonwealth of Kentucky.
So, I’m sharing my family recipe for what is generically known as chocolate pecan pie with bourbon.
It’s similar to a pie that’s sold commercially as Derby-Pie, but we can’t call it that, because Derby-Pie is a registered trademark of Kern’s Kitchen of Louisville, and they don’t like it when someone uses their trademark generically. I don’t blame them.
Whatever you call it, if you’re having a Derby party, you really should serve this.
- 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
- 1/2 cup chocolate chips, more or less (I use a more)
- 1 cup pecan halves, more or less (I use a more)
- 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