Monday, January 16, 2012

Delicious Derby Pie.

My never ending quest to bring Southern ways here to the Great White North continues. This time it was a tradition that I didn't even know existed. 

Christina invited The Canadian and I over to dinner this past weekend. I offered to bring dessert and immediately started brain storming ideas of new desserts to try out. I came up with a list that involved cheesecake, candyland and trifle (is that what it's called? you know when you layer whip cream, pudding and cake? that dessert).

Then I promptly remembered that Christina's husband Mike is lactose intolerant and our other friend Tyler is diabetic. There's not much I can do about the diabetes but I guess I could take into consideration the whole lactose intolerance thing and revamp my plan.

So I called my mom. She has the answers to everything. Her suggestion was Derby Pie. It's old school, she said, A classic. Derby Pie? Never heard of it. Couldn't even imagine what it would possibly look or taste like. 

A quick google search explained that the name Derby refers to the actual Derby, as in the Kentucky Derby. To take the Southern-ness a step further it is made with good ole Kentucky bourbon, Jim Beam, mixed with pecans and chocolate chips. Can you imagine a better combo? I doubt it.

Before we get into the details, I'm going to have to insist that you make this pie in the near future. It's delicious. Life changing. I may never even go back to regular pecan pie. Lord help me.

First, set aside 10 minutes of your time and preheat the oven to 350F. Unless your oven is busted like mine and heats 30 degrees lower than it's supposed to. Which is always awesome. This would also be the appropriate time to prepare your 9 inch crust.

Also, toss 3/4 cup of brown sugar into a mixing bowl.

Then add 1/4 cup of regular granulated sugar.

Pour in four eggs.

And add in 1/2 cup of unsalted butter that you've already melted and let cool for a few minutes.

Carefully add 1 1/2 tablespoon of vanilla without dumping it all over the counter. Stead hands here, folks.

Now scrape in 3/4 cup of golden corn syrup.

Finally, add the magical 1/4 cup of bourbon. I should go on record saying that this pie can be made by substituting water for the bourbon. However, if that is your plan then go find a different dessert to make. This ain't the one for you. I HATE bourbon and loved it in the pie. Just trust me on this one.

In a separate bowl, add 1 1/4 cup of chopped pecans.

Also dump in 3/4 cup of semi-sweet chocolate chips that you have chopped up just a bit. 

Back to the main concoction, use your whisk attachment on a medium speed and go to town on the mixture.

Beat until it becomes frothy and makes you want to run to Starbucks. But if you've recently licked the bowl then you may need someone else to drive you.

Next, fold in the pecans and chocolate chips and stir carefully.

Pour that bad boy in the pie crust and toss it in the over for about 50 minutes. 

If you've done everything correctly your kitchen should resemble this and be a complete and utter disaster. That's how you know you've made something delicious.

Ummm...Hobie did you get into the bourbon?

When the buzzer sounds take your southern masterpiece out of the over and admire your work for the next 4 hours while it cools.

And remember, when you pour a shot of bourbon to use in the photo and then jokingly offer it to your husband, even though its the middle of the day, don't be surprised when he slams back the shot just to see the shocked expression on your face. 



Copy and Paste-able:

Perfect Derby Pie

Prep Time: 10 min   -   Cook Time: 50 min

3/4c brown sugar
1/4c granulated sugar
3/4c corn starch
1.5 tsp vanilla
4 eggs
1/2c unsalted butter, melted and cooled
1/4c bourbon
1 1/4c pecans, chopped
3/4c semi sweet chocolate chips, coursl
9inch crust

1. Preheat oven to 350F.
2. Prepare 9 inch crust.
3. In medium bowl combine sugars, vanilla, butter, corn syrup, bourbon and eggs. mix using whisk attachment on medium speed until frothy.
4. Fold in pecan and chocolate chips with rubber spatula.
5. Pour into pie crust.
6. Bake for 50 minutes. Let cool for four hours to set.

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