Kentucky Derby Pie
gooey chocolate pie in a tender pie crust with nuts, salted caramel sauce and fresh whipped cream
Servings 8 slices
Equipment
- 1 9" pie pan or tart pan
- 1 Rolling Pin if making your own crust
- 1 parchment paper or foil
- 1 pie weights or dry beans
- 1 mixing bowl
- 1 whisk
Ingredients
Derby pie filling
- 1 each pie crust
- 1 cup dark brown sugar packed
- 1/3 cup ap flour
- 3 each eggs
- 1/2 cup melted butter
- 1/4 cup bourbon
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 10 ounces bittersweet chocolate
- 1 cup crushed walnut or pecan
Salted caramel sauce
- 1 cup dark brown sugar packed
- 1/2 cup heavy cream
- 1/2 tsp sea salt
- 1 tsp vanilla extract
Instructions
Pie instructions
- Roll out pie dough to fit a 9" pie pan or tart crust, crimp or cut excess dough for clean appearance. Line the dough with parchment papering fill with weights or beans and blind bake in 400 degree oven for 10-12 minutes so the edges are set. Remove from oven and let cool to room temp, removing the parchment paper and weights or beans.
- In a large bowl whisk eggs, brown sugar, melted butter, bourbon, flour, vanilla and salt until smooth. Fold in the chocolate and nuts.
- Pour filling in the blind baked crust and place pan in the oven at 400 degrees. Bake until set about 35 minutes. Remove from oven and let cool to room temp.
Salted caramel sauce instructions
- Combine ingredients and stir well in sauce pan, gently bring to simmer. Take off of heat and cool to room temperature.
Notes
Make sure you cover the pie with plastic wrap. Leftovers you can store in refrigerator and bring to room temp or do a quick hit in the microwave to warm up. You can also wrap in plastic wrap and parchment paper in put in a ziplock bag and freeze for another day if you like.