Kentucky Horse Race Pie

The next time you get a hankering for Louisville, Kentucky Bluegrass style chocolate nut pie, don’t rush out to the bakery shop or the race track.
Using all the best ingredients, you can whip up an improved version of this Kentucky Derby Day treat right in your home kitchen. So don your derby cap, rev up that mixer, and place your bet on the best pie to ever grace the winner’s circle!

I recently found this recipe scribbled on a vintage manilla card, in an old recipe box straight from Louisville, Kentucky. It sat alongside a second version of the same recipe which I will also include here.

Ms. Wakefield’s recipe box contained an extensive collection of hand-written treasures from Louisville, Kentucky spanning several decades beginning in the early ’40’s. Ms. Wakefield also had a recipe or two published in American Home Magazine.

Enjoy!

Version I:

INGREDIENTS:

2 eggs, slightly beaten
1 cup sugar
1/2 cup butter, melted
3 to 4 tablespoons bourbon
1/4 cup corn starch
1 cup chopped pecans
1 cup semi-sweet chocolate bits

DIRECTIONS:

Combine the eggs, sugar, melted butter and bourbon. Add the cornstarch to the mixture, blending in slowly.
Stir in the pecans and chocolate bits. Pour into an unbaked 9 inch pie shell.

Bake in a pre-heated 350 degree F. oven for approximately 45 minutes.

Version II:

INGREDIENTS:

1 1/2 cups sugar
6 tablespoons flour
6 eggs, beaten by hand
1 1/2 cups butter, melted
1/3 cup Bourbon Whiskey
1 tablespoon vanilla extract
1 1/2 cups chocolate chips, stir in
1 1/2 cups walnuts, chopped

DIRECTIONS:

Combine ingredients and pour into two unbaked pie shells.
Bake at 350 degrees F. for 30 minutes.

Makes two pies.
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Kahlua Pecan Pie Recipes

1/4 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons flour
3 eggs
1 cup Kahl?a
1/2 cup dark corn syrup
3/4 cup evaporated milk
1 cup whole or chopped pecans
1 chilled unbaked crust

Combine and mix well the first 4 ingredients. Beat in the eggs, one at a time. Stir in the Kahl?a, syrup and milk, and mix well. Stir in pecans and pour into pie crust. Bake at 400 degrees F for 10 minutes, then reduce heat to 325 degrees F and bake until firm ? about 40 minutes. Chill.

Cathie’s Pumpkin Pie

INGREDIENTS:

1 can (28oz – 796ml) E D. Smith pure pumpkin
4 eggs, slightly beaten
2 c. packed light brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp ginger
1/2 tsp salt
2 tsp vanilla
1 170 ml can (approx 3/4 c.) Carnation thick cream (25% m.f.)* + enough evaporated milk to equal 1-1/2 c.
2 unbaked homemade or frozen pie shell **

DIRECTIONS:

See Notes below about ingredients.
1. Preheat oven to 425F.

2. In a large bowl, beat together pumpkin and eggs until well mixed.

3. In small bowl combine brown sugar, cinnamon, nutmeg, allspice, ginger and salt. Add spiced brown sugar to pumpkin mixture and mix until smooth.

4. Add vanilla to Cream/Evaporated milk mixture. Mix well into pumpkin.

5. Divide and pour the filling into each pie shell.

6. Bake at 425F for 20 min. Reduce oven temp to 350F and continue baking another 50 min or until knife when inserted comes out clean.

7. Remove and let cool approximately 15 minutes. Serve warm with ice cream.

*Carnation Thick Cream comes in a pull top can and has a thick consistency much like yogurt. It is not found in a carton in the dairy section.

**Using deep dish pie shell will result in a shortage of filling and require a slightly longer baking time. However leftover filling can easily be used up in making pumkpin tarts. Submitted by: Cathie Lesnick
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