Here’s a recipe that was printed back in the May 2007 issue of City Social. I’m updating this post because a baker who has trademarked the “derby” part of the pie’s name periodically sends out its team of recipe name hounds to determine where someone has purposely or, in this case, innocently used the name. Recently, the baker has demanded that I (and 30 other bloggers using WordPress) take down our recipes or change the name, even though the recipe is not the one this baker uses; any resemblance is purely coincidental, considering I’d never heard of them until yesterday’s alert. Maybe if they spent more money on advertising instead of on legal fees…
Anyway, I suggest you enjoy this pie while watching whatever horse, pinewood or roller derby you want. And, call it whatever you like. If you’d like to read more about this story, click here.
Chocolate Pecan Pie
1 cup semisweet chocolate chips
2 tablespoons butter, melted
1/3 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons bourbon
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen
Preheat oven to 350 degrees. In a double boiler melt chocolate and butter. Let cool slightly. Beat eggs lightly in a medium bowl. Add sugar, corn syrup, chocolate mixture, vanilla, and bourbon; stir until well blended. Fold in pecans. Place pie shell a baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Cool pie on wire rack to room temperature before cutting.