Chocolate Bourbon Pecan Pie
There are five things that never fail to make this Kentucky born and bred foodie swoon. “Foodie” is my politically correct characterization of myself. Roughly translated, it means “big ol’ girl who loves to eat (and drink).” Those five things are, in no particular order:
The recipe I am going to share today contains three of these ingredients and is truly slap your Mamaw—unless you had a Mamaw like mine who would slap back—delicious! The recipe calls for a pre-made frozen pie crust, but feel free to make your own homemade crust if you feel like raising the bar a notch or two. As a life-long underachiever, I am content to use the pre-made crust. Either way, this pie is divine.
½ c. brown sugar
4 eggs, beaten
¼ c. bourbon
1 tsp. vanilla extract
1 c. light corn syrup
½ c. butter
¼ tsp. salt
Mini semi-sweet chocolate chips
2 c. pecan halves
Preheat oven to 325 degrees. In a small saucepan, combine the sugars, corn syrup and butter. Cool over medium heat, stirring constantly, until the butter melts and the sugars dissolve. Cool slightly.
In a large bowl, combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour the sugar mixture into the egg mixture, whisking constantly. Stir in pecans.
Pour chocolate chips onto the pie crust, covering the entire bottom with a single layer of chips. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden.
May be served warm or chilled.
- Chocolate
- Bourbon
- Pecans
- Gravy
- Cornmeal –crusted anything
The recipe I am going to share today contains three of these ingredients and is truly slap your Mamaw—unless you had a Mamaw like mine who would slap back—delicious! The recipe calls for a pre-made frozen pie crust, but feel free to make your own homemade crust if you feel like raising the bar a notch or two. As a life-long underachiever, I am content to use the pre-made crust. Either way, this pie is divine.
Chocolate Bourbon Pecan Pie
1 deep dish pie shell
½ c. white sugar½ c. brown sugar
4 eggs, beaten
¼ c. bourbon
1 tsp. vanilla extract
1 c. light corn syrup
½ c. butter
¼ tsp. salt
Mini semi-sweet chocolate chips
2 c. pecan halves
Preheat oven to 325 degrees. In a small saucepan, combine the sugars, corn syrup and butter. Cool over medium heat, stirring constantly, until the butter melts and the sugars dissolve. Cool slightly.
In a large bowl, combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour the sugar mixture into the egg mixture, whisking constantly. Stir in pecans.
Pour chocolate chips onto the pie crust, covering the entire bottom with a single layer of chips. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden.
May be served warm or chilled.
Now You're Cooking with Bourbon...
Image via Southern Living. |
Now, it was a sunny, lazy Sunday morning -- kind of a picture-postcard day -- and we decided it would be a lovely time to play "native Kentuckian" for these folks. (Later, my beau would jokingly say of the encounter, "This is so going in HerKentucky, isn't it?") So, I gave our new friend a mini lesson on Derby Pie -- how nearly every Kentucky restaurant sells a variant of Derby Pie, but are bound by trademark restrictions to call it something else, how she definitely wanted to try it before she went home, etc. As she asked more questions about the pastry and its preperation, I went into the basic instructions of how to make a Kentucky pie-- chocolate, walnuts, and a heavy splash of Maker's Mark.
"Does it have to be Maker's Mark, or can you use any bourbon?" the lady then asked.
Image via Maker's Mark. |
I first explained to our fellow diner that I always use Maker's Mark in baking because the three distinct notes -- smokiness, caramel, and a hint of vanilla -- provide a complex counterbalance to chocolate. This flavor profile compliments the chocolate flavor deliciously. My beau then took over from there, noting that Maker's is distilled in a very unique manner, using red winter wheat instead of rye, which creates a smooth and caramel-textured bourbon.
By this time, the youngest member of the dining party had returned from paying the check. His mother asked us to repeat a few details for his benefit, to which he replied "Do you work for Maker's Mark?'
"No," my beau and I said, almost in unison. "we just really like bourbon."
Bourbon: of Love Notes and Legal Opinions
Earlier this week, Sarah blogged about Derby Pie, the Louisville-based pastry that is so unique and wonderful that it warrants trademark protection. While the nut-and-chocolate pie springs up under many names across the Commonwealth, there is only one pastry that can be called Derby Pie.
Image via ABC News. |
Yesterday, the Sixth Circuit Court of Appeals similarly found that there is only one brand of booze that can feature a seal of dripping red wax -- Loretto's own Maker's Mark. The truth is, you don't need the Court of Appeals to tell you that the Maker's trademark is "extremely strong"; the distinctive wax-sealed bottle is unmistakable even to teetotalers. Now, here at HerKentucky, we've spent more than our fair share of time reading legal opinions. And, most of us have been known to mix up a bourbon cocktail or two. Needless to say, this story stoked the geek fires around here.
Even if legal documents aren't your thing, Judge Martin's opinion is kind of awesome. Before going into the intellectual property issues at the heart of the case, he takes a lot of time to just talk about whiskey. It reads like a love letter to bourbon. In describing the process that yields Kentucky's signature spirit, he waxes poetic. In establishing bourbon's role as the greatest of all spirits, he evokes imagery from Harry Truman to James Bond. Even the footnotes are lyrical, pointing out that "the spelling of the word “whiskey” has engendered impassioned debate." While Judge Martin and his law clerks clearly had a blast researching this issue, they also got me thinking about the uniquely Kentucky character of bourbon.
As every Kentuckian knows, bourbon is created from a blend of sour (corn) mash which is aged in charred-oak barrels. The sweet caramel and vanilla notes are produced by natural sugars occuring in the wood. The process began in the Central Kentucky region known as "Old Bourbon." And, while bourbon can technically be produced outside the boundaries of the Commonwealth, most of us consider Kentucky production a key. It's been estimated that 97% of all bourbon is produced in Central Kentucky. (And, really, who would want to know what that other 3% is, let alone drink it?)
Most Kentuckians have a favorite bourbon, whether we use it for drinking or cooking. I'm a Maker's girl myself; I love the smooth, smoky caramel taste in a cocktail or to provide a complex note in chocolate desserts. But, whatever flavor profile you prefer in your bourbon, it's a taste that's wonderfully unique to Kentucky.
What's your favorite bourbon?
Even if legal documents aren't your thing, Judge Martin's opinion is kind of awesome. Before going into the intellectual property issues at the heart of the case, he takes a lot of time to just talk about whiskey. It reads like a love letter to bourbon. In describing the process that yields Kentucky's signature spirit, he waxes poetic. In establishing bourbon's role as the greatest of all spirits, he evokes imagery from Harry Truman to James Bond. Even the footnotes are lyrical, pointing out that "the spelling of the word “whiskey” has engendered impassioned debate." While Judge Martin and his law clerks clearly had a blast researching this issue, they also got me thinking about the uniquely Kentucky character of bourbon.
Image via KY ABC. |
Most Kentuckians have a favorite bourbon, whether we use it for drinking or cooking. I'm a Maker's girl myself; I love the smooth, smoky caramel taste in a cocktail or to provide a complex note in chocolate desserts. But, whatever flavor profile you prefer in your bourbon, it's a taste that's wonderfully unique to Kentucky.
What's your favorite bourbon?
Kentucky and Trademark
I hope everyone had a fabulous Derby. I hope you sat back and enjoyed a Mint Julep. I hope your horse won. I hope you served your friends a delicious piece of Derby P---
Don't say it!
If over the weekend you cooked up a chocolate pecan bourbon concoction and called it Derby Pie®, then you my friend committed trademark infringement. Unless you purchased your pie at Kern's Kitchen, it was NOT Derby Pie ®.
Derby Pie® was created by George Kern and the recipe is passionately protected by the Kern family. The secret recipe is only known to the family and single Kern's Kitchen employee who makes the pie everyday. If you make a similar pie, you better alter the recipe and call it something else.
Think back. How many times have you seen "chocolate pecan pie" on a menu and wondered why they just don't call it Derby Pie ®?
In their defense, it is delicious pie. One of the best parts of attending Transylvania University is they serve Kern's Kitchen in the cafeteria. As a Western Kentuckian, I was not familiar with the finer points of pie but I have to say I now look for that little Kern's Kitchen stamp on the crust. If I see it, I know I have a treat in store.
Now you know, Colonel Sanders isn't the only Kentuckian with a secret recipe...or a trademark to back it up!
~ Sarah Stewart Holland
Derby Party
I adore Derby. I also adore Derby parties.
Over the years, I’ve watched the Run
from the Roses from Churchill Downs, from friends’ gatherings and from my own
living room. I’ve ordered mint juleps in
official Derby glasses and I’ve made them from freshly cooled simple syrup and
mint that I planted just for the occasion. To me, making a big deal of Derby isn’t about
having connections to the racing industry or knowing anything about
gambling. It’s simply a celebration of
Kentucky. One year, several of my aunts
and cousins gathered at my grandmother’s house for a Derby party. We watched the race and drew horse names from
a bowl to determine our “pick.” We made
quarter bets, and my ever-so-religious grandmother insisted that the winner put
the pot in the church offering plate the next morning. To this day, it’s one of my fondest Derby
memories.
This year, I’ll be watching Derby with
a small group of relatives in my hometown.
As I’ve planned the soiree with my mother, I’ve put together a list of
my favorite Derby party recipes.
What do y’all serve at Derby Parties?
Derby 2003. |
When we lived in Nashville, I couldn’t
let the celebration slip. One year, I
made a huge production of donning a festive Lilly Pulitzer dress and an over-the-top
chapeaux, even though I was watching the race in the living room of our condo
and my beau and our black lab were far more modestly attired. Perhaps it was a little silly, but I felt
connected to home in a profound way.
And they're off! |
Derby Pie™
Derby
Pie was first created by the Kern family at the Melrose Inn in
Prospect. Although the official name of
pastry has been trademarked by the Kerns, many variants of chocolate and
nut pie have arisen across the state. I
still prefer to pick up an original Kerns Kitchen version.
Louisville Stoneware Hot Brown Plate |
Mini Hot Browns
Hot browns are my
favorite. They’re rich and
decadent. And they have no place being
eaten in front of people. A great
alternative is a little hot brown bite – there’s all of the comforting flavor,
but none of the gooey mess nor resulting carb coma.
Cut several slices of bread into
quarters and lightly toast. On each
toast point, layer a small amount of shaved turkey breast, provolone cheese, a
slice of Roma tomato, and about half a piece of cooked bacon. Place in toaster oven or in a warm oven until
the cheese has melted and the tomato has slightly wilted. Serve immediately.
Beer cheese
I love beer cheese. The sharp, tangy dip is an amazing compliment
to crackers or crudités. It’s also
pretty awesome on a warm hamburger. Beer
cheese recipes across central Kentucky come in two varieties – standard and
mayonnaise-included. I prefer the
former. I love the flavor that Bourbon
Barrel Ale gives beer cheese – the nutty, complex beer with a hint of
bourbon is the perfect complement to the sharp tang of the cheese and garlic.
In a food processor, combine about 20
ounces of grated extra-sharp cheddar cheese, 2 minced garlic cloves, 4 ounces
of flat beer (Kentucky Ale Bourbon Barrel is my favorite for this recipe), and
a dash each of salt and Tabasco sauce.
Pulse until smooth. Transfer to
an airtight container and refrigerate for a few hours before serving.
Mint Juleps
Louisville Stoneware Mint Julep Pitcher |
Among Kentucky’s true bourbon aficionados,
the recipe coined by Courier-Journal founding publisher Henry Watterson rings
true:
"Pluck the mint gently from its bed, just as the dew of the
evening is about to form upon it ... Prepare the simple syrup and measure out a
half-tumbler of whiskey. Pour the
whiskey into a well-frosted silver cup, throw the other ingredients away and
drink the whiskey."
It just isn’t Derby without a julep,
though. Just make a simple syrup:
combine one cup water and one cup sugar in a saucepan. Let the sugar dissolve in the water and allow
the mixture to simmer slightly. Remove
from heat and let cool. (You can depart from the traditional “muddling” by
infusing the syrup with mint -- just add a sprig of mint when you remove the
syrup from the heat and let steep for about 15 minutes, then strain.) Combine one part simple syrup to two parts
bourbon (I prefer Maker’s Mark) in a small pitcher. Add a mint leaf or two to each julep glass;
muddle by pressing mint along the cup with the back of a spoon. Pour bourbon-syrup mixture over crushed
ice. Garnish with a sprig of mint.
Benedictine Sandwiches
I’ve never been a huge Benedictine fan,
but I’m dying to try my hand at making a batch of my own. The
famous cucumber spread invented by Louisville
caterer and cookbook author Jennie Benedict is synonymous with the Derby
City.
The recipe I want to try this year
comes from the Courier-Journal:
· 8 ounces of
cream cheese, softened
· 3 tablespoons cucumber juice
· 1 tablespoon onion juice
· 1 teaspoon salt
· a few grains of cayenne pepper
· 2 drops green food coloring
To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny."
· 3 tablespoons cucumber juice
· 1 tablespoon onion juice
· 1 teaspoon salt
· a few grains of cayenne pepper
· 2 drops green food coloring
To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny."
What do y’all serve at Derby Parties?
Sarah's 20 Things
- Patti's Boat Sinker Pie
- The Judds
- Wide open Western Kentucky sky
- The Kentucky Derby
- Kentucky Lake
- Leigh's Barbecue
- Old Morrison
- bell hooks
- Bluegrass music
- Abraham Lincoln
- Transylvania University
- Kern's Kitchen Derby Pie...and the fact that they serve it in the cafeteria at Transy.
- Loretta Lynn
- Blue Moon of Kentucky...as sung by just about anyone.
- Barbara Kingsolver
- The Appalachian Mountains
- Wendell Berry
- Paducah
- Grater's ice cream
- Kentuckians
~ Sarah Stewart Holland