A Real Kentucky Derby Day Pie
Why I Love This Recipe
This recipe best reflects the Derby Pies I grew up with. SOOOOO much better than the crap that comes in a box in the freezer section and so easy to make. You have to use Maker's Mark- It's the best for the recipe. The filling may overrun the crust initially- take it slow pouring. Add some extra Maker's at the end but make sure not to cut the pie until you chill it for 12 hours- it keeps it from being runny and it's FABULOUS!!!
Ingredients You'll Need
1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water (add more bourbon!!)
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack.
Cynthia Ann Briscoe, Birmingham, Alabama, Southern Living, MAY 2005