Monday, November 21, 2016

Derby Pie

Thanksgiving is upon us, and Jeannie has tasked me with the job of bringing dessert. This is a job I really relish; I've been making Derby Pie from scratch for nearly 20 years.

Derby Pie is a traditional pecans-chocolate chips-bourbon confectionery (though Kern's Kitchen out of Louisville claims the official Derby Pie is made with walnuts) beloved across the Bluegrass State. I've perfected mine over the years and use two secret ingredients that make this a home run winner. I typically won't give up both of my secret ingredients in one sitting, but if you give me enough bourbon I might oblige.

And that reminds me of a third ingredient: wine. I always make every pie with a cup of wine. Or maybe two cups. It depends on how much you need to sip on while you're mixing ingredients and rolling out crust.

Food & Wine has a pretty solid Derby Pie recipe for those of you still mulling your holiday menu.
Tomorrow, I'll share a great recipe for those of you who crave a bit of pumpkin after your turkey.

Creative Commons License by Katy Crossen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

No comments: