There are three words I want you to remember when you set out to make either pecan pie or World Famous Kentucky Horse Race Whose Name Rhymes with “Herbie” pie. Those words are: Syrup. Holds. Heat. That concept is critical because just like pumpkin pie, pecan pie and World Famous Kentucky Horse Race Whose Name Rhymes with “Herbie” pie are custards. Overcook the filling and they will curdle. The result? Lumpy-textured slices that weep syrup on the plate.
This recipe for the pie-that-shall-be-nameless is based on a clipping from the May 7th, 1973 edition of the Louisville Courier Journal. I changed the fat from butter to margarine and have changed the process quite a bit to ensure a smoother filling without curdling.
2 ounces (1/4 cup) butter
7 ounces (1 cup) brown sugar
8.5 ounces (3/4 cup) light corn syrup
1/4 teaspoons salt
1 teaspoon vanilla
3 ounces (1/2 cup) chocolate chips
2.5 ounces (1/2 cup) chopped walnuts (black walnuts if you can get them)
1 ounce (2 tablespoons) bourbon
1 8- or 9-inch unbaked pie crust