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Chocolate Bourbon Pie

This is one version of the famous Derby Day pie, no doubt brought to Texas by a Kentuckian.
  • 2 one-inch squares unsweetened baking chocolate
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 eggs, well beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup light corn syrup (Karo)
  • 2 to 3 tablespoons bourbon whiskey
  • 1/2 cup chopped pecans
  • whipped cream
  • grated chocolate
  • 1 unbaked 9-inch pie shell
Preheat oven to 350°F.

Combine the chocolate squares and butter in the top of a double boiler over very hot water, stirring constantly until melted and blended. Remove from heat.

Sprinkle flour over chocolate/butter mixture. Stir until well blended. Set aside.

In a mixing bowl, combine the beaten eggs, salt, vanilla and corn syrup. Gradually, a little at a time, blend the egg mixture into the chocolate mixture. Stir in bourbon and pecans and blend thoroughly. Pour into crust.

Bake for 40 to 45 minutes. Let cool. Garnish with whipped cream and grated chocolate, or serve warm with vanilla ice cream.


Prep time: 20 Min; Cook time: 45 Minutes; Total time: 1 Hour 5 minutes

Recipe editor

To complete your Texas bourbon experience, there's San Antonio's Ranger Creek Distillery. The serving dishes in our photograph are Fiesta dinnerware. Here are links to our piecrust recipes. Chocolate Cookie, Standard or Butter pastry is right for this pie.
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