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My Kentucky Derby Dessert

My Kentucky Derby Dessert

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
LYNNINMA

LYNNINMA

Chocolate, nuts, brown sugar, bourbon...no special occasion needed for this decadent dessert. It's a family favorite and so easy. Serve with lightly-sweetened whipped cream, dairy whipped topping, or vanilla ice cream and warmed chocolate syrup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 896 kcal
  • 45%
  • Fat:
  • 63.2 g
  • 97%
  • Carbs:
  • 81.1g
  • 26%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated.
  3. Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
  4. Gently stir pecans and chocolate chips into the filling.
  5. Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
  6. Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
  7. Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.
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Reviews

JeniJeni
17

JeniJeni

5/4/2012

I have been making this pie for 10 years now. I usually brown the butter but I do not use oil. This is the staple of our Annual Kentucky Derby Party each year and it is always a huge hit!!

Leebay
16

Leebay

5/24/2012

First thing I noticed when fixed as directed is entire pie batter will not fit into deep dish pie shell. No matter, I discarded what would not fit to edges of crust. Now during the baking process much of the pie filling is oozing out and spilling over the edges of the crust. The only change I made to the recipe was using what one reviewer suggested - browned butter instead of corn oil. I will come back later and review for taste. But I knew when I saw the ingredients, it was probably not going to fit into a 9 inch deep dish pie shell. Also the other reviewers here (at least 2) did not state they followed the recipe here ... only comments like "I've used this recipe for years" - the exact one? And "yummy, give me another piece" - did they fix it as directed or just looking at the picture? As I said, I will come back later and rate for taste but based on what's oozing over the edges, I should have discarded even more filling than I did to adjust to the deep dish pastry shell.

Oesi
15

Oesi

4/15/2012

Can I have another piece? Wow, delicious!

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