Kentucky Derby Pie

Ingredients

Equipment Needed

• •9-inch pie plate (ceramic or glass preferred)
• •Pastry blender or two butter knives
• •Rolling pin
• •Wire cooling rack
• •Rimmed baking sheet for toasting nuts

Instructions

1. 1

   Make the pie dough

   Combine the flour, sugar, and salt in a large bowl. Add the cold butter cubes and work them into the flour using a pastry blender, two knives, or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These larger pieces create flaky layers. Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when pressed. You may not need all the water.

   Work quickly to keep the butter cold. Warm butter means tough crust.
2. 2

   Shape and chill the dough

   Turn the dough onto a lightly floured surface and press into a flat disk about one inch thick. Wrap tightly in plastic and refrigerate for at least one hour, or up to three days. Cold dough rolls more evenly and shrinks less during baking.

3. 3

   Roll and fit the crust

   On a floured surface, roll the dough into a circle about twelve inches across and an eighth inch thick. Transfer to a nine-inch pie plate, easing it gently into the corners without stretching. Trim the overhang to one inch, then fold under and crimp decoratively. Refrigerate for thirty minutes while you prepare the filling. This rest prevents shrinkage.

4. 4

   Toast the walnuts

   Preheat your oven to 350°F. Spread the walnuts on a rimmed baking sheet and toast for eight to ten minutes, shaking the pan halfway through, until fragrant and slightly darkened. Watch carefully. Walnuts go from toasted to burned with little warning. Let cool completely, then roughly chop any large pieces.

   Toasting is not optional. Raw walnuts taste flat and slightly bitter. The heat releases their oils and transforms them.
5. 5

   Build the filling

   In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. The mixture should look glossy and uniform. Whisk in the flour, bourbon, vanilla, and salt until just combined. Do not overwork.

6. 6

   Add chocolate and walnuts

   Fold the chocolate chips and toasted walnuts into the filling with a spatula, distributing them evenly throughout. The batter will be thick and glossy, smelling of bourbon and butter.

7. 7

   Fill and bake the pie

   Pour the filling into the chilled pie crust, smoothing the top gently. Some walnuts will peek through the surface, which is proper. Bake at 350°F for fifty to fifty-five minutes. The pie is done when the edges puff slightly and the center still has a gentle wobble, about a three-inch diameter of movement. The top will develop a thin, crackled crust.

   If the crust browns too quickly, tent the edges with foil after thirty minutes.
8. 8

   Cool completely

   Let the pie cool on a wire rack for at least three hours before slicing. I know this is difficult. The filling must set or you'll have a beautiful mess on your plate. The pie will firm as it cools but remain delightfully gooey at the center.

9. 9

   Serve with intention

   Slice with a sharp knife dipped in hot water and wiped clean between cuts. Serve at room temperature or slightly warm with a cloud of lightly sweetened whipped cream. A pinch of flaky sea salt over each slice is not traditional but is deeply welcome, cutting the richness and making the chocolate sing.

Chef Tips

• •Kentucky bourbon is worth seeking out. Maker's Mark, Woodford Reserve, or Buffalo Trace all work beautifully. The bourbon's caramel and vanilla notes complement the chocolate and walnuts in ways that Tennessee whiskey or rye cannot replicate.
• •For a makeshift crust in a hurry, a high-quality store-bought pie shell will do. Choose one made with butter, not shortening. No one will know except you, and you'll recover from the shame.
• •The pie tastes even better the next day, once the flavors have married overnight. Store loosely covered at room temperature for up to three days.
• •Some Kentucky families use pecans instead of walnuts. Both are legitimate, though walnuts are traditional to the original Kern's recipe. Use what your grandmother used, or what you prefer.

Advance Preparation

• •The pie dough can be made up to three days ahead and refrigerated, or frozen for up to three months. Thaw overnight in the refrigerator before rolling.
• •The fully baked pie keeps at room temperature, loosely covered, for up to three days. The texture actually improves on day two.
• •To serve warm after storing, place slices in a 300°F oven for five minutes. The center will soften just enough.

Frequently Asked Questions

Nutrition Information

1 serving (about 168g)