Kentucky Derby Chocolate Bourbon Walnut Pie

Ahh, the Kentucky Derby. The gorgeous horses. The big, elaborate hats. The mint juleps. It’s an American (albeit a bit southern) tradition. Me? I of course will go straight to dessert. I have heard stories about the legendary Derby Pie, made famous by the Melrose Inn in Prospect, Kentucky, and decided that any recipe with nuts, chocolate and bourbon needed to be taste-tested immediately. The pie is a bit of a twist on traditional pecan pie – it uses walnuts instead of pecans and throws in chocolate and bourbon for good measure. The filling is very similar to that of a pecan pie, but with the addition of chocolate and the kick of bourbon? Woo-ey! It makes for one killer pie.

I’ve never done much for the Kentucky Derby in the past – no parties, no betting, etc. – but I always love watching those pretty horses! And I love eating pie, of course 😉

Do you have any Kentucky Derby traditions? Have you ever gone?

One year ago: Snickery Squares
Two years ago: Coffee and Espresso Cheesecake

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Chocolate Bourbon Walnut Pie

Ingredients:

Recipe for single 9-inch pie crust

½ cup unsalted butter, melted and cooled

¾ cup light brown sugar

¼ cup granulated sugar

¾ cup light corn syrup

4 eggs

¼ cup bourbon

1½ teaspoons vanilla extract

1¼ cups walnuts, given a very coarse chop

¾ cup semisweet chocolate chips


Directions:

1. Prepare the pie crust as directed in your recipe; blind bake according to the recipe's instructions; set aside.


2. Adjust the oven temperature to 350 degrees F.


3. In the bowl of an electric mixer on medium-high speed with a whisk attachment (or in a large bowl with a whisk and a lot of elbow grease), whip together the butter, sugars, corn syrup, eggs, bourbon and vanilla extract until frothy. Fold in the walnuts and chocolate chips with a rubber spatula.


4. Pour into the prepared pie crust (you may have more filling than will fit into your pie pan - just fill it up as far as you can). Bake for 50 to 60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie. Serve with ice cream or whipped cream.


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(Recipe adapted from Providence Food Examiner)


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