I finally got around to asking our neighbor, Judy, which pie recipe she used for her Kentucky Derby party. She said it was called “My Kentucky Derby Dessert” from Allrecipes.com, and that she liked it even though it overflowed. Judy is pretty laid back about such things.
I, however, am not. So I made the pie, but scaled the recipe down to 2/3 of the original. Interestingly, 2/3 of that recipe (minus the oil, which no one uses anyway) turns out to be almost exactly the same as a traditional Nestle Toll House Pie, but with a little added bourbon.
- 2 extra-large eggs
- 2 tablespoons bourbon whiskey (30 ml)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup light brown sugar (100 grams)
- 1/2 cup all-purpose flour (60 grams)
- 1/2 teaspoon salt (omit if using salted butter)
- 12 tablespoon unsalted butter (168 grams), softened (almost melted)
- 1 cup chopped toasted pecans
- 1 cup semisweet chocolate chips
- 1 (9 inch) unbaked deep dish pie crust
- Preheat oven to 325 degrees F Have ready a 9 inch dish pie dish lined with unbaked pie dough.
- Also, put a rimmed baking sheet in the oven and let it preheat. Baking the pie on a hot cookie sheet will help the bottom cook thoroughly.
- In a mixing bowl, beat the eggs with an electric mixer until foamy. Beat in the bourbon, and vanilla.
- With a heavy duty scraper or large spoon, stir in both sugars and the flour until blended, then stir in the cooled browned butter (and salt, if using), followed by pecans and chocolate chips.
- Pour the filling into the unbaked crust and bake for 45-50 minutes or until golden brown.
- Let cool for at least 15 minutes, then serve warm or at room temperature.