A genuine Kentucky favorite, it. For a truly indulgent treat, this pie blends semi-sweet chocolate with walnuts. If you want, serve with ice cream.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 cup brown sugar
- ⅓ cup light corn syrup
- ⅓ cup unsulfured molasses
- 3 tablespoons butter
- 3 tablespoons bourbon
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 4 eggs
- 3 tablespoons half-and-half cream
- 2 cups chopped walnuts
- ⅓ cup semisweet chocolate chips
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Remove pan from heat and let mixture cool.
- In a small bowl, beat eggs with half-and-half until blended. Mix eggs into cooled syrup mixture until well incorporated. Stir in walnuts and chocolate chips. Pour the filling into pie crust.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.
Nutrition Facts
| Calories | 616 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 353 mg |
| Sugars | 43 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Initially I would have had Sabrina’s opinion. This pie is too strong and I would never make it again. I made it to serve at our Mother’s Day dinner and no one expected the molasses flavor to be so THERE! I was all set to throw the pie out on Monday night and I decided to give it one last try. Friends and neighbors, it was to DIE for!!! While it was sitting those 24 hours, all the flavors in the pie traded off on one another and it was fabulous! My suggestion would be if you are going to make this pie, make it 2 – 4 days before you are going to serve it and let all the flavors soak into on another. I really misjudged this pie. Once it sets for a few days, it is incredible! It is also very, very rich. I did not serve this in the standard 1/8 size servings but I went to 1/16 size. And yes! Ice cream! Very definitely a scoop of French vanilla ice cream. It is absolute heaven!
The closest in taste to the actual Derby classic that I have found. Use STEENS cane syrup instead of regular corn syrup and it is dead on. I always add an extra egg yolk to make sure it sets to the perfect condistency. YUM
YUCK!!!! GROSS!!!! I NEVER WILL MAKE AGAIN!!!!!
My family loved this pie…we tried it for Thanksgiving. I exchanged the walnuts for pecans and it turned out great as well.