Perfect for Kentucky Derby weekend, this Chocolate Chip pie is topped with bourbon whipped cream and fresh mint.
1 unbaked pie crust (homemade or store-bought)
½ cup granulated sugar
½ cup brown sugar-packed
2 large eggs
1 ½ sticks softened unsalted butter
½ tsp salt
½ tsp vanilla
½ cup flour
1 cup semi sweet chocolate chips
1 cup chopped toasted pecans
Preheat oven to 350 degrees.
Toast and chop pecans-set aside.
Prepare pie dough and place into a 9-inch pie plate, set aside-keeping dough chilled until ready to bake.
In a medium bowl, combine butter, sugars, eggs, salt and vanilla. Mix until combined using a hand mixer. Fold in the flour, chocolate chips and pecans.
Pour mixture into the prepared pie plate.
Bake on middle oven rack at 350 degrees for 50 minutes or until pie is set and the crust is golden.
Let cool before serving.
Kentucky Bourbon Whipped Cream:
1 cup cold heavy cream
¼ cup granulated sugar
1 Tbsp Bourbon
Using a mixer, beat the cream on low, then medium until thickened. Fold in 1 Tbsp of good bourbon to taste.
Use fresh mint to garnish.