Triple Crown Pie Recipe
Decadent, delicious and Derby-ready bourbon chocolate pecan pie for the first weekend in May.
Ingredients
- 3/4 cup semisweet chocolate chips
- 1 9- inch chocolate graham cracker crust
- 1/4 cup butter, melted
- 2 eggs, slightly beaten
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup plus 1 tablespoon light corn syrup
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 1/2 oz bourbon, or 4-5 tablespoons if you prefer a stronger bourbon note
- 3/4 cup toasted chopped pecans, preferably infused with bourbon for 8 to 24 hours
Instructions
- Preheat the oven to 350°F.
- Spread the chocolate chips evenly across the bottom of the chocolate graham cracker crust.
- In a mixing bowl, combine the melted butter, beaten eggs, brown sugar, granulated sugar, corn syrup, flour, vanilla extract, bourbon, and toasted chopped pecans. Stir until well combined.
- Pour the filling over the chocolate chips in the pie crust.
- Bake for 40 to 50 minutes, or until the filling is set around the edges and still slightly soft in the center. If you add extra bourbon, the pie may need a few more minutes in the oven.
- Let the pie cool before slicing. Serve warm, room temperature, or chilled.
- Top with bourbon whipped cream if desired.
Notes
How to Make Bourbon-Infused Pecans
Toast 3/4 cup chopped pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until they smell nutty and fragrant. Let them cool.
Chop the pecans, then transfer the pecans to a small bowl or jar and add just enough bourbon to lightly coat them. Let them sit for 8 to 24 hours, then drain off any excess bourbon before adding the pecans to the pie filling.
Bourbon Whipped Cream
1 cup heavy cream
1 tablespoon bourbon
1/2 teaspoon vanilla extract
Add the heavy cream, powdered sugar, bourbon, and vanilla to a chilled mixing bowl. Beat until soft peaks form.
Spoon over slices of Triple Crown Pie just before serving.
Tried this recipe?Let us know how it was!