Jim’s Bourbon-Pecan Pie

The name “Derby Pie” is copyrighted by the Louisville, Kentucky, inn that claims to have invented the dessert. By any name, these rich pies are on the tables of fans everywhere when the first Saturday in May arrives. My food-loving friend Jim Crabtree of Raleigh, North Carolina, says he adapted this recipe from one from the Food Network. Jim uses frozen prepared pie crusts with excellent results.

 

MAKES ONE 9-INCH PIE

 

1	prepared refrigerated 9-inch pie crust
¼	cup (½ stick) unsalted butter
2	ounces semisweet chocolate
3	large eggs
1	cup sugar
¾	cup dark corn syrup
½	teaspoon pure vanilla extract
⅓	cup bourbon
¼	teaspoon salt
1¾	cups pecan halves

1. Preheat the oven to 350°F. Place the crust in a 9-inch pie pan.
2. Melt the butter and the chocolate in a small saucepan over medium-low heat. Remove the pan from the heat and let cool.
3. In a large mixing bowl, beat the eggs until frothy, then blend in the sugar. Stir in the corn syrup, vanilla extract, bourbon, salt, and the chocolate-butter mixture. Stir until well blended.
4. Place the pie pan on a cookie sheet. Spread the pecans evenly on the bottom of the pie crust, then carefully pour the filling mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. The pie is done when a thin knife inserted in the center comes out clean. Transfer the pie to a rack and let cool completely before cutting.

EXTRA POINTS You can prepare the pie the night before your tailgate and keep it chilled until ready to serve.