Neither of us can knock store-bought-and-ready crust. Sometimes you just need a pie in your belly and the convenience of Pillsbury (or Jewel brand if you revel in a deal like I do) is undeniable, but homemade is homemade, friends. It's just better.
This morning while I slept, Curt prepared the crust for our Derby Pie. He also did all the grocery shopping but I swear I'm involved in more than just the documentation process.
Rollin' with my homies.
Dog butt optional.
The first five ingredients kind of look like an apparition of Marge Simpson's love child with Krusty the Clown...right?
Chipping the light fantastic.
The secret's in the sauce.
More proof that this pie crust is homemade!
Fortunately there was no pork contained in the pie so not hitting the recommended temperature wouldn't kill us/cause swine flu/whatever it does.
Derby Pie.
1 cup light corn syrup
3 extra-large eggs
1 cup granulated white sugar
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 1/2 cups (6 oz.) pecans
1 cup mini semi-sweet chocolate chips
2 Tbsp. Kentucky bourbon
1 unbaked 9-inch, deep dish pie crust
In large mixing bowl, combine first five ingredients and stir. Add in pecans and stir. Add in chocolate chips and stir. Finally, add in bourbon, stir, and pour mixture into prepared pie crust. Bake on the center rack of the oven for 55 to 60 minutes. Turn off oven. Cool for 2 hours.
Mine That Bird!
Useless Tip: We read somewhere that the pie should be 200 degrees F in the center when it's finished. We could only get it to 170F before being afraid of burning the crust, so we went with the "spring back" testing method.
Useful Tips: Tap the top of the pie when you think it's done -- it will "spring back" if done.
I like to use a microwave-safe measuring cup and melt the butter right in that and use that measuring cup as often as possible. (i.e. For this recipe, I used a 1/2-cup measuring cup since the pecans require a 1/2-cup and all the other cup measurements are a factor of 1/2. Math = Fun!)
Also, I break each egg individually into a smaller bowl (or the 1/2-cup measuring cup! Reduce, reuse, recycle!) before adding it to the larger mixing bowl. One time I got a fertilized egg that was no good to use and blew it entirely by cracking it over cake mix so nothing was salvageable. Lame, but live and learn and la la la.
