Bourbon Pie

Call it a Kentucky Derby pie, call it bourbon pie, call it whatever you want. Just make it. A buttery custard spiked with four tablespoons of bourbon gets loaded with chocolate chips and coarsely chopped pecans, poured into a pie shell, and baked until the filling sets and the top turns golden.

The filling is dead simple to mix. Beat eggs with sugar, stir in melted butter and bourbon, blend in cornstarch, then fold in the nuts and chips. Cornstarch replaces the corn syrup you’d find in a traditional pecan pie, making this filling less cloyingly sweet and more focused on the bourbon and chocolate.

Four tablespoons of bourbon is generous, and you’ll taste it. The alcohol doesn’t fully bake off during the 45-50 minute bake, so there’s a warm, genuine bourbon presence in every slice. If you want it milder, pull back to two tablespoons.

Serve this warm, not hot, not cold. Warm is when the chocolate is still slightly melted, the pecans are toasty, and the custard is set but still has a slight give. A dollop of unsweetened whipped cream on top is the only garnish you need.

Chef Tips

• Use a good sipping bourbon, not bottom-shelf. You’ll taste it clearly in the filling.
• Melt the butter and let it cool slightly before adding to the eggs. Hot butter will scramble them.
• The pie is done when the edges are set and the center has a gentle wobble. It firms up as it cools.
• Coarsely chopped pecans give better texture than finely chopped. You want pieces big enough to bite into.

Variations

• Dark chocolate: Use dark chocolate chips instead of semi-sweet for a more intense, bittersweet filling.
• Walnut swap: Replace pecans with walnuts for a slightly more tannic, earthy flavor.