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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
- Preheat the oven to 350°F (175°C).
Prepare pie crust; set aside in refrigerator until ready to use.
- 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.
- Bake, uncovered, for 45 to 50 minutes
or until center is almost set. Cool on wire rack.
- 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.
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