From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
- 1 cup granulated sugar
- 4 Tablespoons cornstarch
- 2 eggs, lightly beaten
- 1/2 cup butter, melted and cooled
- 3 Tablespoons bourbon or
- 1 teaspoon vanilla extract
- 1 six-ounce package semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 unbaked nine-inch pastry shell
INGREDIENTS for Derby Whipped Cream:
- 1/2 cup heavy cream
- 2 Tablespoons confectioners' sugar
- 1 teaspoon bourbon or
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine granulated sugar and cornstarch in a medium-sized bowl. Add eggs, butter, and bourbon or vanilla extract; mix well. Fold in chocolate chips and pecans. Pour into unbaked pastry shell. Bake 40 minutes. Cool completely before topping with derby whipped cream. To prepare topping, whip heavy cream with confectioners' sugar. Add bourbon or vanilla extract and beat until stiff peaks form. Spread over pie.
NOTE: Wrap cooled pie in aluminum foil or plastic wrap, and freeze. When ready to serve, unwrap frozen pie and warm in a preheated 300 degree oven for 35 to 40 minutes.