Talisman Treats — How To Make Derby Pie

Derby Day is soon upon us! Crack open your oven, pull some chocolate out of the pantry and twist the top off your favorite bottle of bourbon. It’s time to get cookin’.


1/2 (14.1-ounce) package refrigerated piecrusts
1 1/2 cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt


Let’s just start with the easy part: preheat your oven to 325 degrees. Then, grab the piecrust and place it in a 9-inch deep-dish pie plate. Fold the edges under and crimp the sides with your pointer fingers. Sprinkle the pecans and chocolate evenly onto the bottom of the piecrust.

Head over to the stove top. Stir together the corn syrup, regular sugar, brown sugar and bourbon in a large saucepan, and bring the mix to a boil over medium heat. Stir the boiling mixture for 3 minutes and then remove it from the heat. Set it aside.

Crack open those eggs and whisk them together with the melted butter, cornmeal, vanilla and salt. Once that’s mixed together, grab the hot corn syrup mixture (WITH OVEN MITTS!!) and gradually whisk the hot corn syrup mixture into the egg mixture. Whisk it all up. Finally, pour the beautiful filling into the prepared pie crust.

Carefully bring your pretty little pie to the oven and bake at 325 degrees for about 55 minutes. Even though the pie looks amazing when it first comes out of the oven, let it cool completely on a wire rack for about an hour.

Now that you’ve made it all the way through, cut a slice, take an Insta and enjoy!

Recipe credits: MyRecipes