Maple Bourbon Derby Pie
Photo by Michael Marquand
Maple Bourbon Derby Pie honors my North Eastern home and my Kentucky childhood. I’ve introduced the Derby Pie to maple syrup and a spin on the Milk Bar Crack Pie Oat Cookie Crust. The result is an insanely rich, ridiculously delicious end to an amazing meal of Bourbon Glazed Lamb Chops, Salad with Apple Bourbon Dressing, and Bourbon-Spiked Baby Beets.
Maple Derby Pie
Crust
1 recipe Oat Cookie (GF riff on Milk Bar’s Crack Pie crust)
¼ cup butter or margarine
1 ½ Tablespoons brown sugar, packed
Oat Cookie
6 Tablespoons butter or margarine
¼ cup packed brown sugar
2 Tablespoons sugar
1 egg
1 cup rolled oats
½ cup millet flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
Chocolate Pecan Filling
1 ½ cups chopped pecans or pecan halves
1 cup semi-sweet chocolate chips
1 cup maple syrup
½ cup sugar
½ cup brown sugar
¼ cup bourbon
4 large eggs
¼ cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon salt
Oat Cookie
Preheat oven to 350˚F.
Beat together butter and sugars together until pale (about 2 minutes). Add egg and continue beating until pale white and fluffy.
In separate bowl, mix together remaining ingredients. Add to butter mixture and blend.
Spread on lined or greased cookie sheet and bake until for 15 - 18 minutes, or until light golden brown.
Cool cookie completely and then crumble well into a bowl or pulse in a food processor.
Crust
Mix crumbled cookie with butter and brown sugar. Press into a 9 inch pie tin and fill.
Filling
Sprinkle pecans and chocolate chips over the crust.
Bring maple syrup, sugars and bourbon to a boil. Simmer together for 3 minutes and remove from heat.
Whisk together eggs, butter, cornmeal, vanilla and salt. Temper the eggs by adding a small amount of the hot syrup mixture to them to warm them. Then add egg mixture to syrup mixture whisking constantly.
Pour liquid into crust and bake at 325˚F for 55 minutes or until set. If crust gets too brown, cover with foil or pie ‘saver’.
Remove pie and allow to cool to room temperature before serving.
Enjoy!
STORY BY Michaela Hayes // PHOTOGRAPHY BY Michael Marquand
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