This pie is a generic version of the popular Bluegrass dessert, Derby Pie®, a rich, chocolate chip-and-nut-filled trademark of Louisville-based Kern's Kitchen. The popular treat is also known by other names including Kentucky pie, Pegasus pie and Keeneland pie.

Run-for-the-Roses Pie

1 (9-inch) unbaked pie crust (see recipe)
1 cup granulated sugar

1 cup light corn syrup

1/2 cup butter or margarine, melted and cooled slightly

4 large eggs

2 tablespoons bourbon

1 cup chopped pecans

1/2 cup semisweet chocolate chips

Lightly sweetened whipped cream or vanilla ice cream for accompaniment

1. Preheat the oven to 350°F (175°C). Prepare pie crust; set aside in refrigerator until ready to use.
2. Combine the sugar, corn syrup, butter, eggs, and bourbon in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Stir in pecans and chocolate chips. Pour into prepared pastry shell.
3. Bake, uncovered, for 45 to 50 minutes or until center is almost set. Cool on wire rack.
4. The pie is best served slightly warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.

Makes 8 servings.

Cook's Note: See a variation of this recipe known as Oldham Pie.