Run For the Roses (Derby Pie)

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Please excuse the hole in the middle...that's where I tested for doneness.  It's nicely covered up with whipped cream or ice cream!

Last year I had the fun experience of being invited to and attending a Kentucky Derby party.  The ladies wore dresses and hats and the guys wore...whatever they wanted.  We had various foods that each of us elected to bring, and I found this pie on Martha Stewart's website.  It was a huge hit with everyone who ate it.  It has a very dense, moist consistency, like fudge pie or chess pie.

It comes together fairly easily and is very tasty, so be sure to have this at your next derby gathering, which may be tomorrow.  Enjoy! 

The recipe title is also the link to the webpage on Martha Stewart's website- it's good for other photos as well as a pie crust recipe and video tutorials. 

Run For the Roses Pie
from Martha Stewart

1 pie crust
2 large eggs
1/3 cup unsalted butter, melted
1 cup sugar
1/3 cup all-purpose flour
1 1/2 cups pecans, coarsely chopped
1 cup semisweet chocolate chips
1/4 cup bourbon whiskey
On a lightly floured work surface, roll crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.
In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.
Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.
  • While the alcohol does dissipate during cooking, use your discretion if you'll be at a gathering with children or those who do not/cannot drink for whatever reason.  If you're really nervous about it, feel free to search for substitutes, but you're looking for a vanilla-caramel type flavor. 
  • The original recipe calls for a pate brisee crust.  I'm not yet foodie enough to have attempted to make my pie crust, so I use Pillsbury refrigerated crusts.

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