In a couple of days, the Kentucky Derby will be run for 2015. I’ve been seeing a lot of photos out there for Mint Juleps and such, but thought I would go in another direction with my homage to the the Running of the Roses: Pie. No surprise there, eh? I’ve been this type of pie been called Chocolate Chip Pie, but with my addition of Pecans and Bourbon, it almost seemed more appropriate to rename it as Kentucky Derby Pie. Southern, and all that. It is ooey and gooey on the inside, perfect for pairing with vanilla iced cream.
For the pastry crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
For the filing
1 cup pecans, chopped (if you have a few whole ones, leave them whole for decorating)
1 stick (1/2 cup) unsalted butter
1 cup brown sugar
1 teaspoon vanilla
4 tablespoons bourbon
1/2 cup all purpose flour
1/2 teaspoon salt
1 cup Semi-sweet chocolate chips
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, divide, then flatten into a disks. Wrap in plastic; chill 2 hours.
Pre-heat the oven to 325F. Spray a 9-inch pie crust with baking spray. Set aside.
Spread the pecans on a baking pan and toast in the oven for about 5-6 minutes. Watch them carefully as they will go from “nicely toasted” to charcoal in a matter of seconds. Once toasted, set aside.
While the pecans are toasting, roll out the pie shell. Roll out the disk to a 12 inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges.
Melt butter in a medium saucepan. Whisk the melted butter until brown specks appear at the bottom. Watch closely and be careful not to burn. It should be a light brown color and have a nutty aroma. This should take about 5 minutes. Place brown butter in a large heat-proof bowl and whisk in an ice cube. Let cool for another few minutes, then mix in the brown sugar until smooth. Beat in the egg, vanilla, and bourbon, followed by the flour, then fold in the pecans and chocolate chips.
Place batter into the prepared pie shell and spread evenly. Sprinkle the remaining walnuts and chocolate chips on top and pat down slightly. Bake for 60 to 70 minutes, or until golden brown. It is a little difficult to tell when this pie is done, because the center is pretty gooey by nature anyway. Cool for at least 45 minutes before serving. Ice cream is always good to serve with this pie as it is very rich.