This Kentucky Bourbon, Chocolate and Pecan Pie is otherwise known as Derby Pie and it is served during Kentucky Derby time. It seems that name is trademarked and the company who owns it aggressively goes after anyone who uses it. So Kentucky Bourbon, Chocolate and Pecan Pie it is.
If you have never had this, run, do not walk, to buy the ingredients and start baking. Not wanting to buy a entire fifth of bourbon or whiskey for this recipe, I found airline bottles of several different liquors at my grocery store. One is ideal for this recipe. Actually, you can make 2 Kentucky Bourbon, Chocolate and Pecan Pies out of one bottle and that may be just fine with you. I never knew chocolate and bourbon could go together so well.
The pie crust is my single American Pie Crust which I posted earlier. It is a traditional flaky crust that is just perfect for this pie. It needs to be pre-baked to insure that it bakes all the way through with the filling in it. To keep the crust from shrinking, it is lined with foil and then weighted with dry beans. I like to use lima beans because they are large and heavy. You can use the beans over and over by cooling them completely and storing in a covered jar. This is very much a southern pie and related to to its more famous cousin, the Pecan Pie.
I am always on the lookout for dishes that can be used in our photography. I found this a few years ago at a Goodwill Store for $3.00. I fell in love with it and was just waiting for the right pie to go into it. I can imagine anything better or more fitting than this Kentucky Bourbon, Chocolate and Pecan Pie.
Kentucky Bourbon, Chocolate and Pecan Pie
1 single American Pie Crust
1 cup pecan pieces (114 grams or 4 ounces)
1 cup chocolate chips (170 grams or 6 ounces)
1 cup sugar
1 cup clear corn syrup
6 tablespoons butter, melted
1/3 cup flour (65 grams or 2 1/2 ounces)
3 tablespoons bourbon or whiskey
Preheat the oven to 350 degrees.
Follow the directions for rolling a single 9 inch crust in the American Pie Crust post. Place the crust in your pie pan and flute the edges as shown in the pie crust blog. Or, if you have a decorative pie plate as in the photos for this pie, trim the pastry and tuck under so it is even with the top of the pie pan.
Spray a piece of foil large enough to extend beyond the top of the pastry and place it, sprayed side down, into the pastry. Tuck it into the corners. Fill with beans of your choice all the way to the top. Bake the crust with the weights for 25 minutes . Remove the weights and bake for about 10 minutes more until the crust is set but not colored. Cool completely.
Combine the remaining ingredients in a mixer bowl.
Mix on low until completely combined. Pour over the chocolate chips and pecans. Cover the edges of the pie crust with foil strips as shown in the crust blog. Bake for 35 minutes and remove the foil strips. Bake an additional 25 to 35 minutes until the filling is set. If the top is browning too quickly, spray one side of a piece of aluminum foil and place the sprayed side on top of the pie to slow the browning.
Cool completely. Serve.
Yield: 1 – 9 inch pie