why make this recipe
Pecan Kentucky Derby Pie is a rich and delightful dessert that perfectly captures the spirit of the Kentucky Derby. This pie has a blend of flavors that include toasted pecans, chocolate, and a hint of bourbon, which makes it not only delicious but also a special treat for celebrations. The crispy crust combined with the gooey filling creates a texture that everyone loves. Whether you’re hosting a Derby party or just craving something sweet, this pie is sure to impress your family and friends.
how to make Pecan Kentucky Derby Pie
Ingredients:
- 1 pie crust (Pillsbury refrigerated crust recommended)
- 3 large eggs
- 3/4 cup brown sugar (packed firmly)
- 3/4 cup corn syrup
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/2 cup butter (melted and cooled)
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups toasted pecans
Directions:
- Preheat your oven to 325°F. Remove the pie crust from the refrigerator and let it sit at room temperature while preparing the filling. This helps prevent cracks in the crust.
- Toast your pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they smell nutty and are lightly browned. Let them cool for a bit after toasting.
- In a large bowl, whisk together the eggs, brown sugar, and corn syrup until everything is mixed and a little frothy.
- In a smaller bowl, whisk together the flour and salt. Add this dry mixture to the wet ingredients and stir until just combined. Don’t overmix; this helps keep the filling smooth.
- Now, stir in the vanilla extract, cooled melted butter, and bourbon until everything is well mixed. Make sure the butter is cool so it doesn’t cook the eggs.
- Toss the chocolate chips with 1 tablespoon of flour, then gently fold them and the toasted pecans into your filling mixture.
- Pour the filling into your prepared pie crust. Use a spatula to spread it evenly. Place the pie on a baking sheet to catch any drips.
- Bake for 55-60 minutes. The filling should be set but still slightly jiggly in the center.
- Remove the pie and let it cool on a wire rack for at least 30 minutes before slicing. Serve warm with vanilla ice cream or let it cool for a firmer texture.
how to serve Pecan Kentucky Derby Pie
Pecan Kentucky Derby Pie is best served warm or at room temperature. You can top it with a scoop of vanilla ice cream or a dollop of whipped cream. This combination enhances the pie’s rich flavors and adds a creamy texture that complements its gooey filling. It’s a great dessert for gatherings or a special dinner at home.
how to store Pecan Kentucky Derby Pie
To store your leftover pie, let it cool completely before putting it in the refrigerator. Cover the pie with plastic wrap or place it in an airtight container. It will stay fresh in the fridge for about 3 to 4 days. For longer storage, you can freeze slices. Wrap them tightly in plastic wrap and then in aluminum foil. They will last for up to 2 months in the freezer.
tips to make Pecan Kentucky Derby Pie
- Toast the pecans well: This step greatly enhances their flavor.
- Don’t overbake: Keep an eye on the pie as it bakes. A slight jiggle in the center is a sign it will set as it cools.
- Let it cool: Allowing it to cool for at least 30 minutes helps the filling to set properly, making slicing easier.
- Chill the butter: Make sure your melted butter is cooled before mixing it with the eggs to avoid cooking them.
variation
You can experiment with different nuts besides pecans. Walnuts or hazelnuts can be great alternatives. You can also try adding a splash of espresso to the filling for a different flavor kick.
FAQs
-
Can I use a homemade pie crust instead of store-bought?
Yes, you can! A homemade pie crust will work well and can add extra flavor. -
Is there a way to make this pie non-alcoholic?
Yes! You can substitute the bourbon with an equal amount of vanilla extract or simply omit it for a non-alcoholic version. -
Can I make this pie ahead of time?
Absolutely! You can bake it a day or two before your event. Just store it in the refrigerator and reheat slightly before serving.
Pecan Kentucky Derby Pie
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and delightful dessert capturing the spirit of the Kentucky Derby, featuring toasted pecans, chocolate, and a hint of bourbon.
Ingredients
- 1 pie crust (Pillsbury refrigerated crust recommended)
- 3 large eggs
- 3/4 cup brown sugar (packed firmly)
- 3/4 cup corn syrup
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/2 cup butter (melted and cooled)
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups toasted pecans
Instructions
- Preheat your oven to 325°F. Remove the pie crust from the refrigerator and let it sit at room temperature.
- Toast your pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently.
- Whisk together the eggs, brown sugar, and corn syrup in a large bowl.
- In a smaller bowl, whisk together the flour and salt. Add to the wet ingredients and stir until just combined.
- Stir in the vanilla extract, cooled melted butter, and bourbon until well mixed.
- Toss the chocolate chips with 1 tablespoon of flour, then gently fold them and the toasted pecans into your filling mixture.
- Pour the filling into your prepared pie crust and spread it evenly with a spatula.
- Bake for 55-60 minutes until the filling is set but still slightly jiggly in the center.
- Remove the pie and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
Serve warm or at room temperature, topped with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
