Kentucky Derby Pie
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There are many versions of this pie, but this one is my favorite!...I usually make 4 or 5 at a time, the kids all want one to take home. If you prefer, use a deep-dish 9-inch pre-made pie shell.
INGREDIENTS
Pastry for single-crust pie
3 slightly beaten eggs
3/4 cup light-colored corn syrup
3 tablespoons granulated sugar
3 tablespoons brown sugar
3 tablespoons butter, softened
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup finely chopped pecans
1/3 cup bourbon
1 (6-ounce) package semisweet chocolate pieces
1-1/2 cups pecan halvesPrepare pastry for single-crust pie. On a lightly floured surface, roll dough to a 12-inch circle. Line a 9-inch pie plate with pastry. Trim to 1/2-inch beyond edge; fold under extra pastry and flute edge. Do not prick pastry.
FOR FILLING - In a large mixing bowl combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt; mix well. Stir in chopped pecans and bourbon.
Pat chocolate pieces lightly onto bottom of pastry shell. Pour filling atop chocolate pieces. Arrange pecan halves atop filling.
Bake in a 350 degree oven about 1 hour or until a knife inserted near the center comes out clean. (Cover edges of pie loosely with foil the last 30 minutes to prevent overbrowning.)
Makes 10 servings
PASTRY FOR SINGLE-CRUST PIE - Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening until pieces are the size of small peas. Using 4 to 5 tablespoons total cold water, sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.