My Kentucky Derby Dessert

My Kentucky Derby Dessert

10
LYNNINMA 31

"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."

Ingredients 1 h 25 m {{adjustedServings}} servings 896 cals

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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

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Directions

  • Prep

  • Cook

  • Ready In

  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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Footnotes

  • Cook's Note:
  • You may need to watch after 35 minutes of baking; check if crust edge is browning too quickly. If so, cover with aluminum foil and continue baking until filling is set as directed above.
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Reviews 10

  1. 11 Ratings

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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.

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!!

Oesi
4/15/2012

Can I have another piece? Wow, delicious!