Week 18- Looh-ville pie

Sorry for the late post.  I've been swamped with princess parties.  Seriously, I escorted my little princess to three themed birthday parties last week.  My head might fall off if I see another tiara, pink castle cake or  Disney costume in the near future.

My daughter's birthday is coming up next month and I'm very glad to say we're heading towards a different theme- we're having a pony party.  Which is fitting considering my eldest was born in Horse Country USA- Kentucky.  And last week, we had Kentucky on the brain when we sat down to watch the first leg of the Triple Crown, the Kentucky Derby. 

To celebrate the Derby, I made the iconic chocolate bourbon pie that can't be named for trademark reasons.  Although I love the fact that as I searched for recipes people have found a ton of cutesy other names like "Derby Day Pie" or "Run for the Roses Pie" or "Pegasus Pie".  When I searched Wikipedia I discovered this type of pie has been the subject of 25 lawsuits.  And since, I don't want to be #26, I'm just going to call it "Looh-ville" pie.  Or if you're really local "Lul-ville" pie.  ;)

I did have a debate about which nut to use in the recipe because most recipes call for walnuts.  However, I feel that pecans are a little more in the spirit of a Southern pie.  So pecans it was. 

Super sweet and filled with chocolate and bourbon, it's really not the best pie for a warm day.  But you can't mess with tradition!  And this pie was a good antidote to princess overload....

Chocolate Bourbon Pecan Pie
Recipe adapted from Southern Living, May 2005
Link to Chocolate Bourbon Pie

Pie crust
1 1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup bourbon (although the recipe says you can use bourbon or water.  I say "HA!" If there is no bourbon there is no reason to make this pie)
4 eggs
1/4 cup butter
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Prepare pie crust.  Sprinkle pecans and chocolate chips in bottom of crust.

Combine corn syrup, 2 sugars and bourbon in a saucepan. Bring to a boil over medium heat for 3 minutes, stirring constantly.  Remove from heat.

Whisk together eggs and next 4 ingredients.  Whisk 1/4 of the sugar/bourbon mixture into the egg mixture, stirring constantly.  Add the remaining hot mixture while whisking.

Pour into prepared pie crust and bake at 325 degrees for 55 minutes.