Chocolate Bourbon Scout Pecan Pie

Happy Holidays. I wanted to share our "Derby Pie" recipe, adapted from the Southern Living cookbook Year-Round Celebrations. We've adjusted it here and there, and it's always a hit. Use whatever bourbon you want- I went classy with some Four Roses Small Batch.


1 (14.1 oz.) refrigerated package piecrusts
1.5 cups light corn syrup
3/4 cup granulated sugar
3/4 cup of packed brown sugar
1/2 cup butter
5 large eggs
6 Tbsp. Four Roses Small Batch bourbon whiskey
2 tsp. vanilla extract
3/4 tsp. table salt
1 cup dark chocolate morsels
1.5 cups chopped pecans


Preheat oven to 325 degrees. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into 14-inch circle. Fit piecrusts into a 9-inch deep-dish pie plate; fold edges under and crimp.

Combine corn syrup and next 3 ingredients in a medium saucepan. Cook 6 to 8 minutes over medium heat, stirring constantly or until butter is melted and sugar is dissolved. Remove from heat.

Whisk together eggs and next 3 ingredients. Gradually pour sugar mixture into egg mixture, whisking constantly. Stir in dark chocolate morsels and pecans. Pour filling into piecrust. 

Bake at 325 degrees for about an hour and fifteen minutes or until set. Cool on a wire rack.