Kentucky Derby Pie

Finally what Derby Breakfast would be complete without Kentucky Derby Pie? This pie is a featured desert at many of Kentucky’s famed Resort State Parks. A tiny piece of this pie will keep you going until after the 6th Race at Churchill Downs.

The secret to this pie being “Kentucky” is using bourbon as flavoring instead of vanilla. It’s an old Kentucky cook’s secret–substitute a fine Kentucky bourbon in any recipe that calls for vanilla. You end up with a deeper, richer flavor.

Kentucky Derby Pie:

1 cup semi-sweet chocolate chips
½ cup butter, milted and cooled
1 cup sugar
1 teaspoon good bourbon
1 cup pecans, coarsely chopped
2 eggs, beaten
½ cup flour
1 unbaked pie shell
Whipped cream for garnish

For a pie this rich, a super rich crust is a must. Just make your regular crush recipe, but substitute real butter for the shortening. This will give you a yellow crust.

Mix the sugar, flour, eggs, and melted butter. Add the chocolate chips, bourbon, and pecans. Pour into the pie shell. Bake in a preheated oven at 350 degrees for 30 to 35 minutes, or until the surface is golden brown, and a knife inserted in the center comes out clean. If you bake this in a porcelain pie pan, remember that the heat in the pie and plate will continue to cook it even after it comes out of the oven. Watch carefully and don’t over bake.

Chill completely before serving with a dollop of whipped cream if desired. This is so rich that you will want the pieces small.

Okay, Max, I can hear you now. This is really nothing but a gussied up Pecan pie. So it is. But it is a Pecan Pie on steroids. Or it is a Pecan Pie on Bourbon and Chocolate Chips.