Sunday, September 27, 2015



I have been making this pie since 1970 when I found it in a Tennessee cookbook. They called it Derby Pie...but it is not the real Derby Pie recipe. It is much gooeyer and not as dry as the trademarked version that you can buy in stores in Kentucky.
More like a pecan pie with chocolate.
I make 5 of these at a time. It takes no time and they are so good. They freeze well too.

1 ( 9 inch ) unbaked pie shell
1 cup semisweet chocolate chips ( more if you like)
1/2 cup chopped pecans
3/4 cup white sugar
3/4 cup white corn syrup
3 eggs, slightly beaten
1/2 stick butter, melted
1 teaspoon vanilla extract
1/4 cup bourbon

Heat oven to 350 degrees.
Layer chocolate chips in bottom of the pie shell then sprinkle pecans over.
Mix sugar, corn syrup and eggs until well blended. Add melted butter, vanilla extract and bourbon and mix again. Pour into the pie shell and bake in 350 degree oven for about 45 minutes or until pie filling is almost set...pie will become firm as it cools.
Serve with whipped cream or vanilla ice cream.