Finding a name for this post was not an easy task, so I didn't. Since 1968 when Kern's Kitchen trademarked the name Derby pie they have been, well, bullies is about the best word to use, about the name. They aggressively pursue unauthorized use of the name. They have sued Hershey, Nestle, Bon Appetit and even PBS for unauthorized use of the name above. Bloggers and website have been ordered to remove the recipe and or the above name recipes and provide a link and statement acknowleding Kern's. This has led to restaurants and recipes that reflect menu and recipe writer's creativity with names such as Dirby Pie, Dirbi Pie, Triple Crown Pie, First Saturday in May pie,
Run for the Roses pie, Churchill Downs pie, Chocolate-Bourbon Walnut Pie, and the name of this recipe, Chocolate-Bourbon Pecan Pie.
The actual Derbi-type pie uses walnuts, not the southern favorite, pecans though this recipe from Southern Living uses pecans. Feel free to switch the nuts out to walnut if you prefer, but bourbon is a must for an authenic durby-type pie. Call it whatever you like, just enjoy this treat.
Oh, by the way, if it sounds a bit like Toll House Pie, it is very similar.
Chocolate-Bourbon Pecan Pie
1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack.
Southern Living Magazine
May 2005
Posts
