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.
1 (9-inch) unbaked pie crust*
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.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.
Note: For another variation of this recipe, see: Oldham Pie.