Bourbon Derby Pie

Everyone’s got opinions on this pie, and there are different ways of achieving the same end. Some people use corn syrup, some don’t chop the pecans, some use store-bought crust.  And the variations of this pie go by many names: Bluegrass Pie, Turf Pie, First Saturday in May Pie, etc., but not Kentucky Derby Pie (which is trademarked by Kern’s Kitchen).

This one, is my favorite.

Yield: filling for 1 x 9″ pie
Time: 1 hour

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon, Old Forrester is perfect
• 1/2 cup flour
• 1 cup chocolate chips
• 1 cup chopped pecans
• homemade Cinnamon Pastry Shell

Directions

1. Cream the softened butter and sugar in a bowl until light and fluffy (if using a mixer, on medium for about 5 minutes).
2. Add the eggs, bourbon, and vanilla, mix well.  Add flour to the mixture. Stir in the chocolate chips and pecans. Spoon into the unbaked pastry shell.
3. Bake at 350 degrees for 35-40 minutes (use a toothpick to make sure it’s not too goopy inside). Garnish with sprigs of fresh mint. Serve with whipped cream or ice cream.

Pairs well with….

• Bourbon-laced whipped cream
• Cinnamon Pastry Shell
• Bourbon
• Classic Mint Julep

Source: adapted from Splendor in the Bluegrass