A chopped pecan “crust” atop a gooey, chocolatey filling. Try this crowd-pleasing alternative to pecan pie for the holidays, and use the Kentucky Derby as an excuse to have it again in May. Thanks to my kind neighbor Libbie for sharing this wonderful recipe. She’s been making a pie for my in-laws every Christmas for years, and the whole family jostles for every last crumb.
- Single crust for one 9″ pie
- 2 eggs
- 6 tablespoons sugar (1/4 cup plus 2 tablespoons)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons flour
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon bourbon
- 1/2 cup light corn syrup
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 4 tablespoons (1/2 stick) butter
- Arrange pie dough in 9″ pie pan, crimping edges around. Sprinkle chocolate chips evenly in the pan.
- Melt butter. Set aside to cool.
- In large mixing bowl, beat eggs with a fork. Add white and brown sugars and flour. Mix well.
- Add corn syrup, vanilla, bourbon and melted butter. Mix well.
- Add pecans and stir. Pour into prepared pie pan.
- Bake at 350 degrees F for 45 minutes. Let cool before serving.
- Cane syrup (such as Steen’s) could substitute for corn syrup here.
- Kahlua could also work in place of bourbon or whisky. Just don’t call it a derby pie.
- If you like it more nutty, also works well with double the pecans (1 cup).
Here’s a link back to the post and pictures: Derby pie.