Nonnie's Kentucky Derby Pie.

Make Nonnie's Kentucky Derby Pie: a warm, chocolate-pecan pie with maple and bourbon. Serve with bourbon cream.

Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 3 eggs
• 3/4 cup pure maple syrup
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2-1 cup semi-sweet chocolate chips
• 1/2 cup raw pecans
• 1 pie crust, homemade or store-bought
• 1 cup heavy cream
• 1 tablespoon bourbon
• 1 tablespoon pure maple syrup

Instructions

Step 1: Preheat and Cream the Butter and Sugar

Begin by preheating the oven to 375°F so it's ready when your pie is assembled. In a large mixing bowl, cream the room-temperature unsalted butter with the granulated sugar until pale and aerated; this sets the structure for the filling. Work at medium speed and scrape the bowl occasionally so everything is evenly incorporated. This is the tactile first step where the butter goes from solid to soft and glossy and the sugar starts dissolving into a smooth, billowy paste.

Step 2: Add the Eggs, Maple, Bourbon, Vanilla, Salt, Chocolate, and Pecans

Add the eggs one at a time to the creamed butter and sugar, mixing until each is fully folded in so the batter becomes smoother and slightly more fluid. Stir in the pure maple syrup, bourbon, vanilla extract, and kosher salt until the mixture is homogeneous and glossy; it should be thick, amber-toned, and pourable but still hold some body. Fold in the semi-sweet chocolate chips and raw pecans so they are evenly distributed — the batter will show dark chips and toasted nut texture suspended throughout, ready to be transferred to the crust.

Step 3: Press the Crust, Pour the Batter, and Bake

Press a rolled pie crust into an 8–9 inch pie plate, crimp the edge for a tidy rim, and pour the chocolate-pecan batter into the prepared shell. Transfer the filled pie plate to your preheated oven and bake for 55–60 minutes; the filling will puff and set with a slightly jiggly center when done. Let the pie cool slightly on a rack — the surface should be glossy where the pecans caramelize and the crust a warm golden brown — before serving warm or at room temperature.

Step 4: Whip the Bourbon Cream and Serve

In a chilled bowl, whip the heavy cream to stiff peaks and then gently fold in the bourbon and a touch of maple syrup until silky and aromatic; the cream should be thick, pillowy, and lightly boozy. Spoon or pipe a generous swirl of this bourbon cream alongside slices of the warm pie. Serve the pie on the painted white pine surface with the whipped bourbon cream in the same mixing bowl as a companion vessel, garnishing with a small sprig of fresh green herb for contrast.

Notes

• Bring butter to room temperature for better creaming.
• Check the pie at 50 minutes if your oven runs hot to avoid overbaking.
• Store leftover pie covered and reheat in a 300°F oven for best texture.
• Substitute vanilla and coffee if skipping bourbon for depth.