The girls love parties and horses so Kentucky Derby day was a win-win situation. Although they seemed to lose interest in the real meaning of the party when they started making dance videos on Kinect.
Fit pie crust into a 9″ deep-dish pie plate. I used my thumb to press the edge. I’m not coordinated enough to try anything fancy.
Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil over medium heat.
Cook while stirring constantly for 3 minutes and remove from heat. This is what is should look like after the 3 minutes.
Whisk together eggs, butter, cornmeal, vanilla and salt. Then add 1/4 of the corn syrup mixture and mix. Add remaining corn syrup mixture and whisk until combined.
Sprinkle pecans and chocolate evenly over pie crust.
Pour mixture over pecans and chocolate.
Wrap foil around edge of pie crust to keep the edges from over-cooking.
Bake for 50 minutes at 325 degrees or until it sets. Let cool before serving. (It slices a lot better after it has been refrigerated)
Taylor and Megan decorated their hats. I think they did a fabulous job!
Megan wanted a cupcake decorating station, so we made hat cupcakes with mint oreos, half of a large marshmallow stuck on with a little icing and some sprinkles to make flowers.
KENTUCKY DERBY CHOCOLATE PECAN PIE
1 refrigerated pie crust
1 1/2 cups chopped pecans
1 cup semisweet chocolate chips
1 cup dark corn syrup
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/4 cup water
4 large eggs
1/4 cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 325 degrees.
Fit piecrust into a 9″ deep-dish pie plate.
Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 3 minutes.
Whisk together eggs, butter, cornmeal, vanilla and salt. Gradually add in 1/4 of the corn syrup mixture. Whisk in remaining corn syrup mixture.
Place pecans and chocolate chips on pie crust. Pour filling over pecans and chocolate chips.
Cover rim of pie plate with foil to keep the edge of the crust from over-cooking.
Bake for 50 minutes. Let cool before slicing.
Adapted from Southern Living
Today’s Leopard Print Find: Derby hat – sure wish I would have had this one for the party