This is also known as Thoroughbred Pie, Winner's Circle Pie, Kentucky Oaks Pie, and Run for the Roses Pie. It is a hallmark of the Kentucky Derby.
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
8 tablespoons unsalted butter, very cold
2 tablespoons solid shortening, very cold
About 4 tablespoons ice water
4 tablespoons unsalted butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 tablespoons flour
1/2 cup dark corn syrup
Pinch of salt
1 teaspoon vanilla extract
1/4 cup bourbon
1 cup chopped walnuts
1 cup chocolate chips (or more — may also use half
white and half dark chocolate)
Tangy Whipped Cream
1 cup cream
1 cup sour cream or creme fraîche
Pie Crust: Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in work bowl. Top with pieces of cold butter and shortening, and pulse until mealy. With machine running, pour in ice water all at once. When dough forms a ball that knocks around sides of the bowl, stop machine at once.)
Flatten dough into a disk. Wrap with plastic wrap and chill 30 minutes (or freeze).
Roll dough into a circle 3 to 4 inches wider than pie plate, set in the plate, and trim with scissors so dough extends 3/4 inch beyond the rim. Fold this overhand under so it is even with plate's rim and crimp into large flutes. Chill 30 minutes, while you prepare the filling.
Filling: Heat oven to 375 degrees F.
Cream butter and sugars until fluffy. Add flour and mix until absorbed. Add eggs, one at a time, mixing well after each addition. Add corn syrup, salt, vanilla extract and bourbon. Fold in nuts. Sprinkle chocolate chips over the bottom of the pie crust. Immediately pour in batter.
Bake for 40 minutes.
Remove from oven and let set before serving. The pie should be chewy but not runny. It may be re-warmed slightly for serving.
Served topped with vanilla ice cream or Tangy Whipped Cream.
Tangy Whipped Cream: In a cold bowl with cold beaters, whip cream to medium-stiff peaks. Fold in sour cream.
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