• Cooking Time: 55 minutes
  • Servings: 8
  • Preparation Time: 10 minutes


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
  • 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


  • Preparation
  • Remove prepared pie crust from freezer
  • Sprinkle pecans and chocolate evenly onto bottom of pie crust; 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 pie crust.
  • Bake at 325° for 55 minutes or until set; cool on wire rack.

Categories: Christmas  Easter  Pie  Thanksgiving 

Author Credit: Cynthia Ann Briscoe, Birmingham, Alabama, Southern Living, MAY 2005

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