Do you have a memory of your grandmothers’ pecan pie? A pie that you dearly loved. Well, this Kentucky Derby Pie is not your grandmothers’ pecan pie.
No, no. It’s a kicked-up pecan pie. A pecan pie on steroids!
Kentucky Derby pie is, under the hood, basically a pecan pie. The addition of chocolate and bourbon is what makes it a Kentucky Derby pie.
You wouldn’t think that just the addition of two ingredients would make such a difference. But just wait until you try it. You’ll see that it does.
After the first taste, you’ll agree that this pie is just an absolute killer. Plus it’s easy as, well… pie.
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- 1 9" unbaked pie shell
- 1/4 cup butter unsalted
- 2 ounces unsweetened chocolate
- 3 large eggs lightly beaten
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup dark brown corn syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 Tablespoons bourbon
- 1 1/2 cups pecans chopped
- Preheat oven to 350 F.
- In small sauce pan. over low heat...melt butter and chocolate together.
- In a large bowl...add eggs, sugars, corn syrup, vanilla, salt and bourbon. Whisk well. Add melted butter and chocolate. Whisk well.
- Add unbaked pie crust to cookie sheet (makes transporting pie from counter top to oven much easier). Add pecan to bottom of pie shell. Slowly pour pie filling over pecans.
- Bake for 40-45 minutes.
- Cool on rack 1-2 hours before serving.
Tips and Tidbits About Kentucky Derby Pie
The pie can be made 1 day before serving by storing (completely cooled pie) in an airtight container.
Once you prepare the filling don’t let it sit. The longer the filling stands, the more “separated” the filling may appear after baking.
Shield edges of pie with foil to prevent over-browning. Fold a 12-inch square of foil into quarters to cut a 7-inch circle from the center; discard the center portion. Unfold the square and place over the top of the pie.
You can cover the entire pie with foil. Uncover the last 25 minutes for browning.
Preheat baking sheet, on the lowest rack, in the oven as it preheats. Bake pie on the preheated baking sheet on the lowest oven rack to crisp the bottom crust.
Place the aluminum pie pan inside a Pyrex pie plate before baking. The thick glass bakes the pie more evenly, resulting in a better crust, and the stronger material also makes it easier to transfer piping-hot pies in and out of the oven.
The first slice of pie is always the hardest to get out of the pan. Always. It crumbles and smooshes and collapses on the plate. Very disappointing, especially when standing at the head of the table serving a carefully constructed pie to eager guests. I finally had a “Duh!” moment and realized the obvious solution: the sacrificial slice.
You might argue that the first piece of pie is always the sacrificial slice — I usually set this sad and broken (though still tasty!) piece of pie off to the side to serve myself once the more beauteous slices have been passed out.
But a far more economical solution is to cut just the tiniest sliver of the pie as your “first slice” and then cut the rest of the pie into normal-sized wedges. This solves the problem of getting under the slice and letting you lift it cleanly from the pan, but it doesn’t waste an entire serving in the process.
This approach works not only for pies, but for brownies, casseroles, and anything else that’s hard to get out of the pan on the first go-round.
Oh, and also? The sacrificial slice that gets set aside in favor of grander, more show-worthy pieces? If you want to hide it somewhere and rename it “midnight snack,” I won’t tell a soul.
Enjoy!
Up Next:
Banana Cream Pie – Granny’s Best Recipe
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