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Derby Pie

Chocolate-Bourbon Pecan Pie

The new appreciation for whiskey goes beyond drinking and finds its way into sauces, braises and especially DESSERTS!


  • 1/2 (14.1-ounce) package refrigerated piecrusts

  • 1 1/2 cups chopped toasted pecans

  • 1 cup (6 ounces) semisweet chocolate morsels

  • 1 cup dark corn syrup

  • 1/2 cup granulated sugar

  • 1/2 cup firmly packed light brown sugar

  • 1/4 cup bourbon or water

  • 4 large eggs

  • 1/4 cup butter, melted

  • 2 teaspoons plain white cornmeal

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon table salt


Step 1: Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

Step 2: Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Step 3: Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

Step 4: Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).

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