When we lived in Kentucky, one of the things I liked best about Derby Week was, for lack of a better name, Derby-Pie.
When I say lack of a better name, I mean Derby-Pie is a registered trademark of Kern’s Kitchen in Louisville, and Kern’s lawyers are really aggressive about defending the trademark, so around Louisville and Lexington you’ll see menus with “Kentucky pie” or “May-day pie” (because the Derby is always run on the first Saturday in May).
Generically, it’s a chocolate pecan pie with bourbon, but no one in Kentucky calls it that.
- 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 ice cream or whipped cream)