Description
Make this Kentucky Derby staple for the day of the big race.
Ingredients
Scale
For the crust:
- 1 recipe Oat Cookie (GF riff on Milk Bar’s Crack Pie crust)
- ¼ cup butter or margarine
- 1 ½ tbsp brown sugar, packed
For the oat cookie:
- 6 tbsp butter or margarine
- ¼ cup packed brown sugar
- 2 tbsp sugar
- 1 egg
- 1 cup rolled oats
- ½ cup millet flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
For the chocolate pecan filling:
- 1 ½ cups chopped pecans or pecan halves
- 1 cup semi-sweet chocolate chips
- 1 cup maple syrup
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup bourbon
- 4 large eggs
- ¼ cup butter or margarine, melted
- 2 tsp cornmeal
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
For the oat cookie:
- Preheat oven to 350˚F.
- Beat together butter and sugars together until pale (about 2 minutes). Add egg and continue beating until pale white and fluffy.
- In separate bowl, mix together remaining ingredients. Add to butter mixture and blend.
- Spread on lined or greased cookie sheet and bake until for 15 – 18 minutes, or until light golden brown.
- Cool cookie completely and then crumble well into a bowl or pulse in a food processor.
For the crust:
- Mix crumbled cookie with butter and brown sugar. Press into a 9 inch pie tin and fill.
For the filling:
- Sprinkle pecans and chocolate chips over the crust.
- Bring maple syrup, sugars and bourbon to a boil. Simmer together for 3 minutes and remove from heat.
- Whisk together eggs, butter, cornmeal, vanilla and salt. Temper the eggs by adding a small amount of the hot syrup mixture to them to warm them. Then add egg mixture to syrup mixture whisking constantly.
- Pour liquid into crust and bake at 325˚F for 55 minutes or until set. If crust gets too brown, cover with foil or pie ‘saver’.
- Remove pie and allow to cool to room temperature before serving with ice cream if desired.