Yep! I made Kentucky Derby pie again last week. It’s been said that this recipe originated over 50 years ago as a specialty pastry of a nice hotel in Kentucky, (I Google it and it is the Melrose Inn, in Prospect, Kentucky). Also, that the recipe is/was top secret. Therefore, my dessert today could be the real thing or not. Needless to say, it doesn’t matter because I always put my own twist, (even to my own recipes, smile). For instance, I didn’t use walnuts like in the original recipe, and instead of Kentucky Bourbon I used Vanilla and Amaretto Disaronno. In other occasions I use pecans and chocolate liquor. Hope that you try it, you will like it.
Approximate Prep and Cooking: 35 to 40 Minutes
Approximate Cost: $8.17 (or $1.02 per serving).
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 whisked eggs at room temperature (.30)
1 stick of melted butter (Land o’ Lake at Walmart $1.31)
1 cup of sugar (.50)
½ cup of self-rising flour (.65)
1 cup of chocolate chips ($2.71/bag) (1 cup = $1.36)
1 tbsp. of vanilla ($1.45)
1 tbsp. Amaretto Disaronno (.50)
2 9-inch pie crust partially baked (I used the frozen type or you can make your own) ($2.10)
Pre-heat the oven at 350 degrees.
Bake the pie crust briefly, about 5-8 minutes, remove from oven let is cool.
In a medium size bowl, using an electric mixer, beat the eggs and add the melted butter that is at room temperature and beat.
Add the sugar to the bowl and beat until you see the batter is real smooth.
Add the vanilla and Amaretto Disaronno.
Add the flour until it is all incorporated.
Bring the pie crust back and add the chocolate chips, that is your chocolate bottom layer. (Or you can add it to the dough before pouring it into the pie crust.)
Pour your batter into the pie crust.
Bake for approx. 35 minutes, (depending on your oven) the top should be golden yummy and when a toothpick is inserted into the center, it come out clean.
You can eat this pie cool or warm, either way it will blow your mind!
HACK: If you eat it warm, dump a scoop of vanilla or butter pecan ice cream on top, and if you want to go further, make fresh caramel sauce and squeeze it over the ice cream as well. Garnish with fresh berries. Then, remember not to eat anything but water the next day! Ha, ha, ha.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.