Derby Pie

Instructions

1. 1

   Prepare the Pie Crust

   Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

2. 2

   Roll Out and Fit the Crust

   Roll chilled dough to a 12-inch circle. Transfer to a 9-inch deep dish pie plate. Trim, fold under, and crimp edges decoratively. Refrigerate while preparing the filling. Preheat oven to 350°F (175°C).

3. 3

   Toast the Pecans

   Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Watch carefully to prevent burning. Set aside to cool.

4. 4

   Mix the Dry Ingredients

   In a large bowl, whisk together the sugar and flour until well combined.

5. 5

   Add Wet Ingredients

   Add the melted butter, beaten eggs, bourbon, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.

6. 6

   Fold in Chocolate and Pecans

   Gently fold in the chocolate chips and toasted pecans until evenly distributed throughout the filling.

7. 7

   Fill and Bake

   Pour the filling into the prepared crust. Place on a baking sheet to catch any drips. Bake at 350°F for 45-55 minutes until the top is golden brown and the center is set but still slightly jiggly.

8. 8

   Shield the Crust

   If the crust edges are browning too quickly, cover with a pie shield or aluminum foil strips during the last 20 minutes of baking.

9. 9

   Cool Completely

   Remove from oven and let cool on a wire rack for at least 2-3 hours. The filling will set as it cools. For clean slices, refrigerate for 1 hour before serving.

10. 10

    Serve with Bourbon Whipped Cream

    Whip cream with powdered sugar and bourbon until stiff peaks form. Serve each slice with a generous dollop and garnish with pecan halves. Enjoy this taste of Kentucky!