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Derby Pie
Adapted from Susan Rosenfeld, The Savoy, NYC.

Yield is 64 mini tarts, 8 large pies or 32 brownies

24 eggs
16 yolks
10 cups sugar
32 oz butter
6 cups corn syrup
8 oz vanilla
pinch salt
32 oz unsweetened chocolate melted and cooled
24 oz bourbon
24 oz pecans chopped

Preheat oven to 350°

First combine eggs and yolks; whisk in sugar; cream butter, corn syrup, vanilla and salt. Melt the chocolate and cool it. Combine egg mixture and syrup mixture. Add chocolate then bourbon. Place pecans on bottom of pre-baked shells; pour pie filling on top of pecans.

For brownies, press cookie or grahm cracker crust on large baking tray, pour derby pie filling on top and bake about 15 minutes. For mini tart shells bake 18 minutes, for full size pie bake 1 hour or until done.

After mini tarts, brownies or pie is cooled, serve garnished with whipped cream and pecans.


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