Kentucky Derby Pie
No joke, this pie is without a doubt the most wonderful, gooey pie you will ever put in your mouth. It is on a level above all other pie. In all honesty, I think we should come up with another name, another class of dessert type for this wonderful piece of food. Alas, there is no word in the English language that can take responsibility for describing how good this really is, so I’ll just go with Kentucky Derby Pie. I often describe it to people, skeptical of my insane addiction to this pie, as a chocolate chip cookie soaked in bourbon. It has a creamy consistency, much like a chess pie, that is counter balanced by the graham cracker crust. The chocolate chips sink to the bottom, so it presents itself in layers as you bite it.
People ask me what type of bourbon to use for making a pie like this or cookies, such as my oatmeal bourbon chunkies. This time, I used Angel’s Envy, which is a Tennessee bourbon aged in port wine barrels. It has a lovely sweet note to it that is irresistible for drinking. For baking, however, it is a little mild. I would recommend something with a little more bite, that way when the alcohol bakes out, you are left with more bourbon flavor. I’m going to start keeping Bulleit bourbon on hand for baking (and sneaking a little when I’m short on the good stuff). The flavor holds a bit more with this one and the price isn’t so high that you feel a little sad using a whole shot.
The baking time is challenging and each time I change apartments, or cook this in a new kitchen, it takes me a while to learn the oven, thus come up with the correct cooking time. I’ll tell you what I do in my current oven and give you the other tricks I’ve used. Fortunately, no matter what, this pie is good.
1 stick of butter (room temp)
2 Eggs (room temp)
1 c. white sugar
1 tsp. vanilla
1/2 c. flour
1/2 c. milk chocolate chips
1 shot bourbon
1 Graham cracker pie crust
Electric hand mixer
Preheat your oven to 350° F.
Put the room temperature butter in a bowl with the sugar and cream it with an electric mixer. This may take about 5 minutes so if you have a mixer on a stand, consider yourself lucky. I’m not fortunate enough to have ever gotten divorced, so I don’t have one of those lovely KitchenAid mixers that come in all sorts of colors to match your kitchen decor. I have to hold mine.
Once the butter is creamed together, add the eggs and vanilla and beat them until combined. Once combined, add the flour. Fold in your shot of bourbon and chocolate chips. Pour this into the pie tin.
Put this pie in your oven on the center rack and bake for 30 minutes. Watch the pie, because it will get brown by the end, which is ok, you just don’t want it to burn.
Stick a toothpick in the center, it should come out clean. If it doesn’t come out completely clean, that’s ok.
Variations on time and temp: In my last oven, I would set my temp to 300° F to preheat and then turn it up to 350° when I put the pie in. In another oven, I didn’t preheat the oven at all. I would put the pie in a cold oven THEN set the temperature to 350°F when putting it in. You will find the perfect time for your oven and no matter what you will love this pie.