Kentucky Derby Pie, allrecipes Version II, makes two pies
1 1/2 Cups sugar
6 Tablespoons flour
6 eggs, beaten by hand
1 1/2 Cups butter, melted
1/3 Cup Kentucky Bourbon whiskey (Jack Daniels works as well)
1 Tablespoon vanilla extract
1 1/2 Cups chocolate chips
1 1/2 Cups chopped walnuts
Combine ingredients and pour into two unbaked pie shells.
Bake at 350 degrees F for 30 - 45 minutes until bubbly and golden brown.
Sour Cream Raisin Pie, yields 1 pie
16 oz sour cream
1 1/2 Cups sugar, or less to taste
3 Tablespoons flour
3 egg yolks, save the whites for the meringue
1 Cup raisins or less to taste
3 egg whites
1/2 teaspoon cream of tartar
3/4 Cup sugar
1 9 inch baked pie shell
In a heavy medium saucepan, stir together the first 5 ingredients. Cook, stirring constantly over medium heat until thickened and bubbly. Keep warm.
For Meringue, place the egg whites and cream of tartar in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one Tablespoon at a time. Beat on high for about 4 minutes until stiff glossy peaks form.
Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 degree F oven for 15 minutes. Remove and cool on wire rack for 1 hour. Chill 3-6 hours before serving. Cover for longer storage.
1 1/2 Cups sugar
6 Tablespoons flour
6 eggs, beaten by hand
1 1/2 Cups butter, melted
1/3 Cup Kentucky Bourbon whiskey (Jack Daniels works as well)
1 Tablespoon vanilla extract
1 1/2 Cups chocolate chips
1 1/2 Cups chopped walnuts
Combine ingredients and pour into two unbaked pie shells.
Bake at 350 degrees F for 30 - 45 minutes until bubbly and golden brown.
Sour Cream Raisin Pie, yields 1 pie
16 oz sour cream
1 1/2 Cups sugar, or less to taste
3 Tablespoons flour
3 egg yolks, save the whites for the meringue
1 Cup raisins or less to taste
3 egg whites
1/2 teaspoon cream of tartar
3/4 Cup sugar
1 9 inch baked pie shell
In a heavy medium saucepan, stir together the first 5 ingredients. Cook, stirring constantly over medium heat until thickened and bubbly. Keep warm.
For Meringue, place the egg whites and cream of tartar in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one Tablespoon at a time. Beat on high for about 4 minutes until stiff glossy peaks form.
Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 degree F oven for 15 minutes. Remove and cool on wire rack for 1 hour. Chill 3-6 hours before serving. Cover for longer storage.