Monday, May 7, 2012

A pie fit for the races...Kentucky Derby Pecan Pie

Saturday was definitely one of my favorite days of the year to be living in DC...well the DC area because Gold Cup was this past Saturday in The Plains, VA.  Basically this meant that Krista and I hopped on a bus mimosas in hand and headed to the middle of nowhere for an afternoon relaxing, drinking and watching horses. 

Everyone was in their brightest colors, and girls tended have be wearing their sunhat of choice...and even though we had a few hiccups along the day it was definitely worth the ride.  

A day at the races...Virginia style

What follows a champagne morning better than Miller Lite?

Krista contemplating who will when the race...

So in celebration of a horse weekend, from the Derby to Gold Cup, I thought a pie was in order...a chocolate bourbon pecan pie that is.  I first had this pie when I worked at a  restaurant called Ganache that served probably 25 - 30 different kinds of cake by the slice, 4-5 different pies, 6-8 different cookies and 3 kinds of brownies.  

I need to tell you that I am not a pecan pie girl, but add bourbon and chocolate and I am totally in.  This pie rich, chocolaty, sweet and crunchy.  It is probably one of my favorite kinds of give it a try and Enjoy!

Toasty pecans...

Pie ready for the oven...

Chocolate Bourbon Pecan Pie "Kentucky Derby Pie": (recipe adapted from Southern Living)
1/2 (15-ounce) package refrigerated pie crusts
1 1/2 cups chopped pecans
1 cup dark corn syrup
1/2 cup granulated sugar 
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water 
4 large eggs 
1/4 cup butter, melted 
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

1.  Preheat oven to 325 degrees F.

2.  In a skillet, lightly toast pecan pieces over medium heat for a few minutes or until you can smell them.

3.  Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

4.  Pour pecans into the bottom of pie crust; set aside.

5.  Combine corn syrup, sugars and bourbon in a large saucepan, and bring to a boil over medium heat.  Cook, stirring constantly, 3 minutes.  Remove from heat.

6.  In a medium sized bowl, whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk about one-fourth hot mixture into egg mixture to temper the eggs.  Then add to remaining hot mixture, whisking constantly.  Pour filling into prepared pie crust.

7.  Bake at 325° for 50 - 55 minutes or until set; cool on wire rack.

8.  Once pie has cooled and is only warm, melt chocolate over a double boiler and then pour on top of warm pie.  Spread chocolate to evenly coat pie and let harden approximately 30 minutes.  Serve and enjoy!

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