Kentucky Horse Race Pie

Pecans, chocolate chips, and bourbon compose the classic filling in this pie. Paper-thin phyllo dough is layered with breadcrumbs to create a light, crisp crust for this traditionally heavy dessert.

Yield: 8 servings, 1 wedge each

Ingredients

• Cooking spray
• 7 sheets phyllo dough, thawed
• 2 tablespoons dry breadcrumbs
• 2/3 cup light or dark colored corn syrup
• 1/2 cup packed dark brown sugar
• 1/3 cup bourbon
• 1/4 teaspoon salt
• 3 large egg whites
• 2 large eggs
• 1/2 cup chopped pecans
• 1/4 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F.
2. To prepare crust, coat a 9 inch pie plate with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep it from drying), place in the pie plate with edge overlapping plate rim. Lightly coat phyllo sheet with cooking spray; sprinkle phyllo with 1 teaspoon breadcrumbs. Place another sheet of phyllo over the first sheet in a crisscross design, and lightly coat with cooking spray. Sprinkle phyllo with 1 teaspoon breadcrumbs. Repeat the process with 4 phyllo sheets, cooking spray, and 4 teaspoons breadcrumbs. Top with the remaining phyllo sheet, and coat with cooking spray; fold the edges over. Set the pie plate aside.
3. To prepare the filling, combine the corn syrup and next 5 ingredients (corn syrup through eggs) in a large bowl, stirring with a whisk until mixture is well blended.
4. Stir in the pecans, chocolate chips and vanilla extract.
5. Pour mixture into prepared crust. Bake at 350 degrees F for 25 minutes or until lightly browned; cover with foil, and bake an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean.
6. Cool the pie on a wire rack.

Nutrition

Per serving: Calories 303 (28% from fat); Fat 9.3g (sat 2g, mono 4.6g, poly 2g); Protein 5.2g; Carb 49g; Fiber 1.4g; Chol 53mg; Iron 1.5mg; Sodium 244mg; Calc 32mg

Attribution

Posted by Darlene at Recipe Goldmine 12/28/2001 11:53 am.