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Run for the Roses Pie

This delicious pie recipe is courtesy of Brad and John Hennegan.

  • yield: Makes one 9-inch pie

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Ingredients

  • 1/2 recipe Pate Brisee
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 cups pecans, coarsely chopped
  • 1 cup semisweet chocolate chips
  • 1/4 cup bourbon whiskey

Directions

  1. Step 1

    On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.

  2. Step 2

    Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.

  3. Step 3

    In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.

  4. Step 4

    Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.

Source
The Martha Stewart Show, May Spring 2008

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Reviews (12)

  • 30 Apr, 2014

    I'm from Kentucky and my great aunt worked at the inn where this recipe originated before the Kern's trademarked it. Your recipe is close but not quite. The original always used walnuts and not pecans. The original does not have bourbon in it only vanilla (my sister always adds it, though) My recipe says 2 small eggs, so it shows that it comes from a time when most people had their own chickens and eggs. A little more flour and a little more butter and you are getting pretty close.

  • 26 Nov, 2008

    Making this pie was easy and delicious...i have also substituted the bourbon with brandy...rum and flavored vodka and it comes out equally good

  • 25 Jul, 2008

    We made this on race day last year and really enjoyed it. For those of you considering a substitution for the bourbon, be aware that the pie may taste sweeter than usual (the bourbon really helps to balance the sweetness). Conversely, for those of you who find this pie too sweet and don't mind bourbon, you can add more, either in the pie or drizzled on before serving. In response to DutchKathy, the "topping" on the pie is primarily carmelized sugar from the pie mixture itself.

  • 24 Jun, 2008

    This pie worked well to make - good crust, easy to make, but BOY was it sweet - I had reduced the sugar a bit

  • 9 May, 2008

    This pie is traditionally called "Derby Pie". I make a similar one without the whiskey. I've been told it tastes like a giant chocolate chip cookie (with pecans of course). It may have a trademark if you call it "Derby Pie" but as you can see Martha's recipe is NOT called that. There is no lattice, that's just the way the mixture containing flour sets up.

  • 9 May, 2008

    A question - in the photo there appears to be a "lattice" or some kind of texture on top in a light color...What could this be? The ingredients and directions don't give me a hint of how this comes up to the top, with the chocolate. Is it the pecans? Thanks!

  • 6 May, 2008

    I made this yesterday and its amazing. Very easy to make.

  • 3 May, 2008

    I think Brad and John Hennegan's Run for the Roses Pie tastes as authentic as a Derby Pie. I've finally found a Derby-like pie recipe that is very delicious and every bit as rewarding to make--great crust, Martha. I am baking and taking this pie to a housewarming party this evening. Thanks!

  • 2 May, 2008

    I think making this pie without bourbon will be something like trying to make a mint julep without the booze. Probably best to make something else. However, a good, healthy dose of vanilla extract (or vanilla and almond extracts) would probably be the best substitute for a teetotaler version.

  • 2 May, 2008

    Everyone needs to know that Derby Pie is trademarked by the Kern's Company. They actively pursue anyone who uses the term. Since the show is much higher profile than most of the club cookbooks and local diners who receive visits from the company's attorneys, I thought you should be aware of it. Everyone around Kentucky calls their version something like Kentucky Bourbon Pie or Race Day Pie. The company is very aggressive about their trademark.

  • 2 May, 2008

    I live alone and don't have a use for bourbon. What can I substitute? Maybe apple cider or juice?

  • 2 May, 2008

    Not having Bourbon in the house, I am wondering if the pie will still taste good without it?