Derby Pie

In honor of the Kentucky Derby (and our resident Kentuckian/photographer), Saturday was spent prepping for the big race. This of course included home-made Mint Juleps, Hot Brown sandwiches, and the oh-so-delicious Derby Pie. For those of you who have not had the good fortune of experiencing Derby Pie, it is essentially a chocolate pecan pie that includes bourbon in the recipe. It also goes by the names "Thoroughbred Pie" and "Race Day Pie".

1 Basic Pie Dough (I used refrigerated pie dough from the grocery store, like a cheater...)

6 large eggs

1 large egg yolk

1 1/3 C light corn syrup

1/3 C packed light brown sugar

4 T (1/2 stick) unsalted butter, melted

2 T bourbon

1 T vanilla extract

1/2 t kosher salt

2 C whole pecans, toasted

4 ounces semi-sweet chocolate chips

Preheat the oven to 350*, and arrange the rack in the lower third of the oven. Lightly flour a work surface and roll the dough into a round about 12" wide and 1/4" thick. Line a 9 1/2" pie plate with the dough, trimming off any excess. Pierce the base of the crust several times with a fork. Bake about 15 minutes, then remove the pie from the oven. Increase the temperature to 375*.

While the pie crust bakes, whisk together the eggs, egg yolk, corn syrup, brown sugar, butter, bourbon, vanilla and salt in a medium bowl until smooth. Add the pecans and chocolate chips; mix well to combine. Pour the mixture into the crust until the filling sets, about 35 - 40 minutes at 375*. Remove and let cool on a wire rack. Make sure that the pie has cooled completely before cutting. It is usually served cold or at room temperature, but I like it slightly heated!