A Pie for the Derby

One of my fine Derby plates, waiting to get crowned with a slice of pie

Once I interviewed for a job at the Louisville Courier-Journal. Only two weeks in the calendar were sacred and you couldn't take off, they said: Christmas Week - and Derby Week.

Horses and roses, juleps and hats, so much beauty in one majestic day. For a newspaper, that would be a lot to cover, so all hands had to be at the keys, not the gates.

I lived in Louisville once, so my heart sings when I think of the bugler and the call to the post, the singing of "My Old Kentucky Home" and all those hopeful jockeys. We can't all sit on Millionaire's Row at Churchill Downs, wearing the hat of our dreams, but we can mark the day with a party and a pie. And you should. The First Saturday in May is coming. The talented and regal milliner Ellen Christine is already crowning heads for this year's race, so it's not too soon to think ahead.

In the Louisville suburb of Prospect, there used to be a place called The Melrose Inn. This was the home of a legendary pie made for the Derby. Learn more about the pie and who's making it now here. Notice I don't call the pie by its name, because the name is registered with the U.S. Patent and Trademark Office and the state of Kentucky. Meaning? You may not publish a recipe and call it hmmmmm hmmmmm. Just ask Nestle and Bon Appetit; they've found out the bitter way. There are countless other names for the dessert, like Bluegrass Pie, Winner's Circle Pie and Pegasus Pie.

This pie is a rich combo of nuts, chocolate chips and various additional tweaks, because the original is a closely held family secret. Here then, is the pie I make for Derby Day.

Pie for My Derby Plates

1 no-roll, unbaked pie shell (recipe follows)

4 ounces of butter (1 stick)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
3 eggs
1/2 cup corn syrup
pinch salt
1/4 cup bourbon
1 teaspoon vanilla
sprig of mint (optional)
1 cup chopped walnuts
1 cup chocolate chips

Preheat oven to 375

For the pie:

In a large bowl of a stand mixer (or using a hand mixer), cream butter and sugars until light and fluffy, about 3-4 minutes. Add the flour and mix on low speed to incorporate. Add eggs, one at a time, mix well. Add corn syrup, salt, vanilla and bourbon (As an option, presoak the mint sprig in the bourbon, then remove before using). Fold in nuts.

Spread chocolate chips over the unbaked pie shell, then pour in filling. Bake about 40 minutes. The filling should look chewy, not runny. Allow pie to cool on a rack 30 minutes before serving. The pie is best served slightly warm. Top with a dollop of whipped cream.

Tip: The pie is so rich, it is best served in thin slices versus a traditional wedge.

No Roll Pie Crust:

1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
2 tablespoons milk
1/2 cup canola oil

Preheat oven to 350

In a mixing bowl, combine all ingredients, mix well. Use your fingers to press the dough into a 9-inch pie plate. If the recipe calls for an unbaked shell, bake 5 minutes, then remove and allow to cool before filling. If recipe calls for a baked shell, bake at 425 for 10 minutes.