| Derby Day Pie |
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| When Mrs. Stevenson and the Food Preparation & Service class
made this pie for dessert, it was an instant hit with all the BCCTC
staff and especially with the secretaries. This pie goes by many
different names including Derby Pie, Thoroughbred Pie and others, and is served
throughout Kentucky - including Churchill Downs, of course - on Derby Day.
Its chocolate chips, pecans and bourbon make for a rich treat served with
whipped cream or vanilla ice cream on the side. This biscuity crust is a
bit tricky to work with. Refrigeration is necessary to make the dough
hold together enough to roll out, but the rolling-out process requires some
muscle. If you take the time, the buttery crust is yummy, and goes
well with the chocolate and pecans in the filling. |
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| Pie Crust: |
| 2 1/2 cups all-purpose flour |
| 1 Teaspoon sugar |
| 1 Cup butter (cut up) |
| 1/4 Cup ice water (more or less) |
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| Filling: |
| 1/2 Cup butter, unsalted, melted |
| 2 Eggs |
| 1/2 Cup all-purpose flour |
| 1 Cup sugar |
| 1 1/2 Cups chopped pecans |
| 1 Cup semisweet chocolate chips |
| 2 Tablespoons bourbon (optional) |
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| Mix all crust ingredients except
water in a food processor (or cut together with pastry blender) until
crumbly. Slowly add ice water until mixture holds together.
Shape into flat circle, wrap in plastic wrap and chill overnight. |
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| The next day, roll out dough and form
into pie pan, fluting edges between thumb and forefinger. When Mrs.
Stevenson's class made this crust, they refrigerated it, then gently patted
it into a springform pan, and it came out perfectly. This is so much
easier and just as good. Preheat oven to 350 degrees. |
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| For filling, beat eggs with cooled
butter. Add flour and sugar. Beat until mixed well. Gently
fold in pecans, chocolate and bourbon. Add mixture to pie shell.
Bake at 350 degrees for about 30 minutes or until set. Serve with
fresh whipped cream. |
