At least two generations of the Kerns family have been baking basically one thing….chocolate but pie. Needless to say, they have it down. They make a wonderful pie that has a perfect ratio of crust to filling and no bourbon. At the small pie factory two workers spend some of their week sitting at a small table sorting through the walnuts for bits of shell – they always find some. You can order their pies from www.derbypie.com. Nevertheless, scores of chocolate chip pie recipes circulate around Louisville with various names, including Horse Race Pie, Triple Crown Pie – you get the picture. Chef Sara’s version has bourbon and maple syrup and sells them to Brown Forman Corporation’s (maker’s of Jack Daniels, etc.) corporate dining room.

Winner’s Circle Pie

INGREDIENTS
1 unbaked 9-inch pie crust
3 eggs
1 cup sugar
1/3 cup flour
1/4 cup butter, melted and cooled to room temp
1/4 cup bourbon
1/4 cup pure maple syrup
1 teaspoon vanilla
1 cup walnuts or pecans, coarsely chopped
1 cup semi-sweet chocolate chips
Whipped cream for garnish

METHOD
Fit pie crust into a 9-inch pie pan and flute the edges.

In a small bowl, whisk together the eggs, sugar and flour until smooth, then add the melted butter, bourbon, maple syrup and vanilla. Whisk thoroughly.

Fold in the chopped nuts and chocolate chips and pour into the unbaked pie shell.

Bake at 325 degrees F for 1 hour. Cool completely and serve thin slices with whipped cream.