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CHOW: Recipes: Chocolate-Pecan Race Day Pie

Chocolate-Pecan Race Day Pie Recipe

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Chocolate-Pecan Race Day Pie
Difficulty: Medium | Total Time: 1 hr 25 mins, plus cooling time | Active Time: | Makes: 1 (9-inch) pie

Our take on the Derby-Pie®, this chocolate, nut, and bourbon pie is a classic come Kentucky Derby time.

Game plan: The pie can be made up to 2 days in advance. Cool completely, cover with plastic wrap, and refrigerate until ready to serve.

This recipe was featured as part of our Kentucky Derby Day menu.

INGREDIENTS
  • 1 Basic Pie Dough
  • 6 large eggs
  • 1 large egg yolk
  • 1 1/3 cups dark corn syrup
  • 1/3 cup packed light brown sugar
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 cups whole pecans, toasted
  • 4 ounces semisweet chocolate chips
INSTRUCTIONS
  1. Heat the oven to 350°F and arrange a rack in the lower third. Lightly flour a work surface and roll the dough into a round approximately 12 inches in diameter and 1/4-inch thick. Line a 9 1/2-inch deep-dish pie plate with the dough and trim off excess. Pierce the base of the crust with a fork several times, line with a piece of parchment paper, and fill with pie weights or dried beans.
  2. Bake until dough starts to set, about 15 minutes. Remove the pie weights and parchment paper and continue to bake until dough is dry and slightly brown, about 10 to 15 minutes more. Remove from the oven and raise the oven temperature to 375°F.
  3. Meanwhile, whisk together eggs, egg yolk, corn syrup, brown sugar, butter, bourbon, vanilla, and salt in a medium bowl until smooth, about 1 minute. Add nuts and chocolate chips and mix until evenly combined.
  4. Pour into crust and bake until filling is set, slightly puffed, and dark brown, about 35 to 40 minutes. Remove to a wire rack and let cool completely before cutting. Serve cold or at room temperature.
    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • Grain Size

    Kosher salt is comprised of larger and corser grains than table salt. Table salt is a more refined salt with very small grain size. Due to the larger grain size, kosher salt is easier to pinch and measuring with your fingers, which is why it is a favorite for many chefs.
    Flavor

    Table salt and kosher salt taste fairly similar to one another. However, table salt has a slightly metallic...+READ

    Grain Size

    Kosher salt is comprised of larger and corser grains than table salt. Table salt is a more refined salt with very small grain size. Due to the larger grain size, kosher salt is easier to pinch and measuring with your fingers, which is why it is a favorite for many chefs.
    Flavor

    Table salt and kosher salt taste fairly similar to one another. However, table salt has a slightly metallic flavor due to the iodine that is added. Kosher salt, which does not contain any iodine additives, therefore tastes lighter and cleaner than table salt. Kosher salt tends to be less salty overall than table salt.-COLLAPSE

  • Why does the salt have to be kosher? That's new for me..

  • Most pecan pies I have made in the past have called for, at most, 3 eggs. Why 6 whole and one yolk? What is the difference in taste and texture?

  • This looks amazing! Can’t wait to try it! If anyone is exploring new ways to use chocolate in their cooking, I suggest booking a Chocolate Tasting Party with a local Chocolatier and she’ll teach you some easy tricks. Go to www.dovechocolatediscoveries.com to learn more.

    Kelly

  • This looks fantastic. I'd take this over a birthday cake any day.