KENTUCKY DERBY PECAN PIE

​makes one 9” pie
 
Cornmeal Buttermilk Dough-
 
1 cup all-purpose flour
⅓ cup cornmeal
½ teaspoon salt
1 teaspoon sugar
1 teaspoon cornstarch
1 stick (½ cup) cold, unsalted butter cut into small pieces
zest of 1 small lemon
¼ cup cold buttermilk
 
3 ounces dark chocolate chips or chunks for lining the pre-baked shell
 
In the bowl of a food processor fitted with the blade attachment, place the flour, cornmeal, salt, sugar, cornstarch and zest. Pulse a few times to combine. Add the cold butter pieces and pulse just until coarse crumbs form. Carefully remove the blade and bowl from the processor and turn the mixture into a large bowl. Add the cold buttermilk, one tablespoon at a time, tossing with your fingertips until  a soft dough forms. Scrape the dough onto a sheet of plastic wrap, shape into a disc and wrap. Refrigerate the dough for at least one hour before rolling out.
 
Roll the dough out on a lightly floured sheet of parchment paper, into a circle about 12” in diameter. Carefully transfer the dough to a 9” glass pie plate. Turn the edges under and crimp decoratively. Refrigerate the pie shell for 20-30 minutes before baking. Preheat your oven to 400 degrees F. Place the chilled pie shell on a baking sheet and line the pie shell with parchment paper and dried beans or pie weights. Bake on the bottom shelf of the preheated oven for 20 minutes. Remove the pie shell from the oven and carefully remove the parchment paper and dried beans (or weights.) Lower the oven to 350 degrees F and bake the shell on the bottom shelf of the oven for 10-15 minutes until the dough is dry and golden. Remove the pie shell from the oven and toss the chocolate chunks over the bottom. Let them melt and then spread them evenly using an offset spatula. Set the shell on a rack to cool.
 
Pecan filling- (adapted from Cook’s Illustrated and 250 Superb Pies)
 
1 stick (½ cup) unsalted butter
3 tablespoons good quality Kentucky bourbon whiskey
¾ cup granulated sugar
½ cup dark brown sugar
½ teaspoon salt
2 tablespoons cornstarch
2 large eggs plus 1 large yolk
1 teaspoon vanilla extract
2 cups pecans, halves and pieces, toasted and cooled
3 tablespoons good quality Kentucky bourbon
 
Preheat the oven to 325 degrees F. In a small saucepan, melt the butter over low heat, stirring until the butter is nutty brown in color and fragrant, about 7 minutes. Remove from heat and carefully stir in the bourbon whiskey. Set aside to cool for 5 minutes.
 
In a medium bowl, whisk together the sugar, brown sugar, cornstarch and salt. Whisk in the eggs, yolk and vanilla until the mixture is smooth. Gradually whisk in the browned butter/bourbon. Place the toasted pecans over the chocolate lined pie shell. Place the pie shell on a parchment lined baking sheet. Slowly pour the filling over the pecans; the pecans will float to the top. Bake the pie on the middle rack of the preheated oven for 40-45 minutes. The pie will be set around the edges and jiggle slightly in the middle. Remove the pie from the oven and cool on a rack for at least 3 hours before serving. Serve with bourbon whipped cream.  
 
Bourbon Whipped Cream-
 
1 cup heavy cream
2 teaspoons confectioners’ sugar
1-2 tablespoons bourbon, depending upon taste
1 teaspoon vanilla extract
 
In the bowl of a standing mixer fitted with the whisk attachment, place the cream, sugar, bourbon and vanilla. Beat on low speed to start, increase speed to medium and beat just until soft peaks form. Transfer to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.