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In this video, Betty demonstrates how to make a traditional pie served at Kentucky Derby events, a Kentucky Derby Race Day ...
Pie. With a hint of Maker's Mark Kentucky Bourbon, this pie is rich in flavor and in tradition!
Tags:Kentucky Derby Pie Recipe,bettyskitchen,cooking tips,kentucky derby pie,pie recipe,race day pie,southern cuisine
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Kentucky Derby Pie Recipe
Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making Betty’s Kentucky Derby Race Day Pie and you might wonder about the hat. If you know anything about the Kentucky Derby you know that all the women wear spectacular hats and that can be spectacular in anyway. Spectacularly elegant or spectacularly tacky but mine has been plain so it’s just set to tone for the pie that I’m making.
Now there is a pie which is known as Derby Pie and there’s a trademark on that name so you will never see Derby Pie on a menu in a restaurant and I will not call this Derby Pie so I have the name I gave you before but most of the time this is a first cut of Derby Pie. What I’m going to do is put this together and show you how it’s put together and how it’s baked and 2 weeks from today when the Derby is going on if you are close to Kentucky or if you visit Kentucky, if you have friends from Kentucky. You might have a Derby party you might decide to have Betty’s Kentucky Derby Race Day Pie so let’s get started.
We need 4 well beaten eggs. I have just taken these jungle eggs and 4 of those that gone in there and that needs an electric mixer to mix those up and to that we’ll go regular white granulated sugar ¾ of a cup so ¾ of a cup of white sugar, ¼ of a cup packed brown sugar so that’s up to a cup but it’s split between white sugar and brown sugar. And the next thing I have is some flavoring. I have vanilla extract 1 teaspoon that I have measured out here.
We’ll worry about getting all that mixed in just a moment. Next thing we have is the key ingredient Maker’s Mark Whisky Bourbon Whisky 2 tablespoons. See I’m just about out but it’s not hard to find around here. And by the way I’m not a big drinker, but I do believe in tradition and then it goes in the pie then it’s going to go in the pie.
The next item I have is white syrup. Now you may have seen light syrup in your grocery store, it’s not that this is called crystal white so look for white syrup1 cup that goes in and it’s all fixed. I’m going to use spinning here and try to get it all out and moving on down, I’m kind of just getting a little messy. Butter is the next ingredient and I need 1 stick of butter that has been melted.
So I have melted it on the cook top over here and it’s at room temperature now so I’m just going to pour that in 1 cup. I’m sorry did I say 1 cup, its 1 stick, sorry. It’s ½ cup. I will write that up in the recipe and it will be correct in the write up. I’ll make sure of that. We’re through with our butter. The one stick of melted butter.
Then we have flour can be. It can be so frozen it can be all purpose 1 tablespoon and I’ve got that measured out. Let’s get to work with that. Now we’ve come a long way down the counter and we’re ready to start stirring this together, which it doesn’t really need a mixer, you just need to have some way of either whisking it or using a spoon to combine it. Let’s go to our crust.
I decided to use a pre-made pie crust and you can see this has 2 regular ready to fill and bake so to save us up little time and a little bit of effort and also I have already given you a method for making pie crust if you want to go to Betty’s basic pie crust making then you can see how we make a fresh pie crust and normally though we’re having company then I will do that.
These that you buy turn out to be smaller that the ones that you make and that’s the reason I’m thinking that I’ll make 2 of them. I’m using the recipe for one pie so if you have one large crust then put it all in one pie but what I’m looking at here is just sort of tells me that I’m going to have to split my toppings between the two pies and with all of this that would more than fill up this and it would run over in the oven.
So what I have here is 1 cup of chopped pecans and I have 1 cup of semi sweet chocolate. I’m going to show you here, this is what we have for the chopped pecans and this is what we have for the semi sweet chocolate chips so we’ll get rid of those. It doesn’t matter how these get distributed but since I’m going to put them in between two pies I’ll need a half cup of the pecans and one of these evenly spread and then the rest of it goes in the other.
And please remember, this is a recipe for one pie and I’m just making this split so it will come out alright because I can see how much stuff I have here. I did set these two little pyrex pie plates out. I thought well there’s going to be a little bit left over but when I saw how deep this is in the bowl I knew that we’re going need two of these.
So I will write it up properly before you can make one pie but if you need to split it you know how by looking at this. Alright the chocolate chips, again, ½ cup goes to each. With 1 cup which will go to 1 pie but we’ve got two pies so just spread that until you have used up ½ cup and then go to the oven.
The last thing that happens before this goes in the oven is that we pour our topping over it. You could use some of those chocolate chips back here. That’s about it, then that’ll be perfect. Alright, I’ll stir this around again and then I’m just going to guess at this and probably get half of it and one and I make them back and forth but I want it to be blended so I’ve gotten down to the bottom and got me everything.
You don’t want to have like the solid stuff in the bottom and the liquid stuff floating on top and so one of them gets the liquid and the other gets the solid. So here we go just pour that out in there and then go to the other one or about a full amount out in there. We can go back to the first one and you see how full this is getting and that’s simply because these are small pie crust but you get to fast if you get a lot of servings out on them and I put a little bit more in this one.
Now these are not going to rise up really high so it’s not a matter of worrying that they’re going to do anything normal in the oven. I think I will pour this into one of these and well actually I’ll take a little of that back and I’ll finish this later. I’ll put some chocolate chips and some nuts and those and that taste a little better than just having the sauce so that’s my project I’ll take on later.
Right now I’m going to an oven which is preheated to 350 degrees. It’s going to take maybe 30 minutes for these to bake. It could be longer than that. I’ll check the time and when I’m done, I’ll show you what they look like.
I want to show you what my Kentucky Derby Race day Pie looks like. It’s nice and rich as you can see it almost has a texture of pecan pie or chess pie something like that of course this was pre-made crust nice and crisp.
I would like to say it’s a very large recipe and it’s meant for a 10-inch pie plate. Most people just have 9-inch pie plates so if you do what I did which is to make 2 pies you have plenty of filling and obviously I had enough leftover without the crust to make these 2 little dishes as a little sweet treat for after dinner tonight so I hope you like this Race Day Pie.