Fannie Lous Thoroughbred Pie Recipes
THOROUGHBRED PIE
A traditional pie created for the Kentucky Derby from historical Beaumont Inn in Harrodsburg, KY. I always make this for Derby parties as well as anytime I have the craving for it.
Provided by Sassy in da South
Categories Pie
Time 50m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- Mix all except water in food processor until crumbly.
- Slowly add ice water until mixture just holds together.
- Wrap in a flat circle in plastic wrap; Chill overnight.
- Next day, form into pie pan.
- Filling:.
- Beat eggs with cooled butter.
- Add flour & sugar.
- Beat until mixed well.
- Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell.
- Bake at 350° for about 30 minutes, or until set.
- Serve with fresh whipped cream.
FANNIE LOU'S DERBY PIE
The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns and Derby pie. Only Kern's Kitchen Inc. can make a true "Derby-Pie" - the creators of the dessert trademarked the term before partnering with the Kentucky Derby Festival - but while the naming practices are sticky, the concept is universal: a chocolate-chip and walnut-laden batter baked in a pie crust. This version is adapted from author ZZ Packer, who shared her great-aunt's recipe. Many versions exist - some spike the batter with bourbon; others swap in varying nuts or crown the pie with whipped cream - but Fannie Lou's is easy to assemble, and makes a lasting impression.
Provided by Matt Lee and Ted Lee
Categories pies and tarts, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Transfer the crust to a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Set aside.
- In a medium bowl, whisk the butter, eggs and vanilla extract. Add the brown sugar and flour and stir until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips.
- Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 19 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 14 grams, Sodium 191 milligrams, Sugar 36 grams, TransFat 0 grams
FANNIE LOU'S THOROUGHBRED PIE
I saw this on the New York Times magazine today (10/17). Fannie Lou is the author's great Aunt. Right now the pie is in the oven, I can't wait. It smells great already.
Provided by Nolita_Food
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Place the crust in a pie plate and prick the bottom with a fork.
- Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered.
- Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust.
- Bake for 10 minutes, then remove foil.
- Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes.
- Remove from the heat and set aside.
- In a medium bowl, combine the butter, eggs and vanilla extract.
- Add the brown sugar and flour and mix until thoroughly blended.
- Using a rubber spatula, fold in the walnuts and chocolate chips.
- Pour the batter into the crust.
- Bake until puffed and golden brown, about 30 minutes.
- Remove from the heat and place on a rack to cool.
- Serve warm.
- (cook time includes blind bake time).
Nutrition Facts : Calories 618.4, Fat 35.2, SaturatedFat 12.5, Cholesterol 90.8, Sodium 250.9, Carbohydrate 72.8, Fiber 3.6, Sugar 47.4, Protein 8.2
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