That Horse Race Pie Recipe
Daily Value: 36%
Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||36µg||9%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||7g||0%|
Exclusive from The Daily Meal
"That horse race" is the Kentucky Derby, and this pie is a tradition for Derby Day parties. Can’t call it a Derby Pie, though, because a bakery in Louisville gets real upset. This pie is too good for just one day. The chocolate, bourbon, and nuts just blend to perfection. It travels well, making it great for potlucks and family reunions. Make this pie often."
— Fred Thompson
- 1 refrigerated pie crust for a single-crust pie, or one of your own
- 2 large eggs
- 1/2 cup plus 1 teaspoon granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup all-purpose flour
- 1 cup semisweet chocolate chips
- 1 1/2 cups chopped pecans or walnuts, or a mix of both, toasted
- 3 tablespoons Kentucky bourbon
- 1 cup whipping cream
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Place the pie crust in a 9-inch (not deep-dish) pie plate.
Beat the eggs, ½ cup of the granulated sugar, and the brown sugar in a large mixing bowl until well blended, about 1 minute. Add the butter and flour and continue beating until smooth. By hand, stir in the chocolate chips, nuts, and bourbon.
Pour into the pie crust. Bake for 35 to 40 minutes or until the top is brown. (A toothpick inserted will not be clean when removed but will be just not quite wet, similar to brownies.) Let cool on a rack.
Beat the cream with the remaining 1 teaspoon granulated sugar and the vanilla extract until it forms stiff peaks. Serve with the warm pie.