Conference turris::cooks

    THE BEST RECIPE I HAVE FOUND FOR PECAN PIE IS ON THE BACK OF THE
    BOTTLE OF DARK KARO SYRUP.  DO NOT TRY TO IMPROVE THE RECIPE BY
    ADDING MORE PECANS THAN CALLED FOR! I DID AND IT RUINED THE PIE.

Here's another recipe card I dug up from "My Great Recipes" (reprinted without
permission)

-Andy


			Cranberry Pecan Pie

Preparation time:	25 minutes
Baking time:		50 to 55 minutes
Oven temperature:	325 degrees F.

The tartness of cranberries offers a nice contrast to the usual sweetness
of pecan pie.  The berries add a touch of color, too.

		For 1 9-inch pie you will need:

		1 9-inch unbaked pastry shell
		1 cup fresh cranberries, chopped
		3 eggs
		1 cup dark corn syrup
		2/3 cup sugar
		4 Tbsp. butter or margarine, melted
		1/2 tsp. cinnamon
		1/8 tsp. nutmeg
		1 cup pecan halves

Preparation:

	1)  Prepare pastry shell and flute edges as desired or press with
	    fork to decorate edges.
	2)  Sprinkle cranberries into the pie shell.
	3)  In bowl, beat eggs with the syrup, sugar, butter, cinnamon, and
	    nutmeg until mixture is well blended but not foamy.  Pour over 
	    cranberries.
	4)  Carefully arrange the pecan halves in a series of circles over
	    the filling.
	5)  Bake at 325 degrees F. for 50 to 55 minutes or until a knife
	    inserted in the center comes out clean.

Good served with:  Very slightly sweetened whipped cream, seasoned if desired
		   with vanilla or almond extract.

Tips:	This pie is especially good served chilled.  When baking, be sure
	not to overbake the filling; when the knife comes out clean, the pie 
	may still "jiggle" a little.  After chilling, the filling will firm up.

    RE: .2
    
    You mentioned pecan HALVES in your recipe.  How much?  You have
    the quantity for pecan pieces but not halves.
    
    Can you use an all ready made pie crust?
    
    dave
    

Re: < Note 544.4 by ROLL::IRONS "Help bring back head music!" >

>    You mentioned pecan HALVES in your recipe.  How much?  You have
>    the quantity for pecan pieces but not halves.
 
I may have overlooked that paticular line when typing the recipe.  I'll have
another look and post the answer tonight.
   
>    Can you use an all ready made pie crust?

I see no reason why you couldn't.  

-Andy

I haven't tried this yet but it sure looks good!  Please let me know how it 
turns out.  (btw, I've deleted the earlier entry as it didn't have any info
on the pecan halves)

-Andy

(reprinted from "My Great Recipes" card, without permission)



			Southern Pecan Pie

Preparation time:	15 minutes
Baking time:		50 minutes
Oven Temperature:	400 degrees F and 350 degrees F.

The recipe for this Southern specialty originated in Alabama.  Its amber
filling is studded with pecan pieces to add an interesting texture to this
rich dessert.  Serve it in small wedges with coffee.

		   For 1 9-inch pie you will need:

			3 eggs, lightly beaten
			1 cup sugar
			1 cup light corn syrup
			3 Tbsp. butter
			1 tsp. vanilla
			1 cup broken pecans
			1 unbaked 9-inch pie shell, (recipe follows)
			10 to 12 pecan halves

Pie Shell:	

	Combine 1 1/3 cups sifted all-purpose flour and 1/2 tsp. salt in a 
	mixing bowl.  Cut in 1/2 cup shortening until uniform but coarse.  
	Sprinkle on 3 Tbsp. cold water.  Mix with a fork until you can shape 
	mixture into a ball.  Roll out to fit a 9-inch pie pan.  Place in pan, 
	trim and flute edge.

Preparation:

	1)  Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan
	    pieces.
	2)  Pour filing into prepared pie shell.
	3)  Arrange the pecan halves around the inside edge.
	4)  Bake at 400 degrees F. for 10 minutes.  Reduce heat to 350 degrees
	    F.  Bake 40 minutes longer or until the center is firm.
	5)  Cool to room temperature before cutting.

Tips:  Pecan pie is best when served at room temperature or slightly warm.

    As a variation to the "classic" pecan pie recipe try adding some
    semi-sweet chocolate chips.  Make it really rich, but gooood!
    
    -Mark
    

re .-1

The chocolate addition reminds me of a variation similar to the one a friend 
makes for Kentucky Derby day, except hers has (Kentucky) burbon-soaked walnuts 
instead of pecans.  Aptly enough, she calls it Derby Pie.

						     
							- JP

    What follows is an incredibly rich, and wonderful, Chocolate Pecan
    Pie recipe.  It is taken from The Big Chocolate Cookbook.

    				Pecan Pie Crust
    
    	1 c. all purpose flour
    	1/2 t. salt
    	1/4 c. shortening
    	1/4 c. finely ground pecans
    	cold water
    
    Mix flour, salt, shortening and pecans with a pastry blender (I
    use a food processor).  Add just enough cold water to hold it all
    together.  Too much water makes a tough crust, so add it carefully.
    

		    		Chocolate Pecan Pie
    
    	Pastry (recipe above)		3 oz. unsweetened chocolate, melted
      	4 eggs				pinch of salt
    	2 c. sugar			1/2 t. lemon juice
    	4 T melted butter		1 c. pecans
    
    1) Make the pastry, roll it out, and use it to line a 9-inch pie
       pan.
    
    2) Beat the eggs well, add the sugar, and continue to beat until
       light and creamy.  Add the melted butter and the chocolate. 
       Stir in the salt and lemon juice.  Add the pecans and pour the
       filling into the unbaked pie shell.
    
    3) Bake in a 375F oven for 30 minutes, or until set.
    
    4) Serve warm with whipped cream or ice cream.

	2 TBLS Soft Butter
	1/4 Cups Medium Brown Sugar
	1/2 Cups Sifted Flour
	3 Cups Light Corn Syrup
	Dash of Salt
	1 tsp Vanilla
	3 Beaten Eggs
	1 9" pie shell
	1 Cup  Pecan Halves


	Cream butter and brown sugar; stir in flour, syrup, salt,
	and vanilla.  Add eggs and mix well.  Line 9" pie plate
	with pastry, fluting edge high; pour in filling.  Sprinkle
	nuts over.  Bake in moderate oven (350 F.) for 1 hour and
	10 minutes (70 minutes), or until knife inserted halfway
	between outside and center of filling comes out clean.
	Cool before serving.. Do not overcook.

    PECAN PIE
    
    (easy and good)
    
    3 eggs slightly beaten   			1 1/2 cups pecans
    1 cup Karo syrup (light or dark) 		1 unbaked pastry shell
    1 cup sugar
    2 tbls. butter, melted
    1 tsp. vanilla
    
    In large bowl stir together 1st five ingred.  Stir in nuts.
    Pour in pastry shell.
    Bake 350 for 50 to 55 min.
    Cool
    

And for the TRULY decadent:


		CHOCOLATE-BOURBON-PECAN PIE

	1 9 inch pie crust, covered with foil, weighted down with
			    dried beans and baked 12 minutes in a
			    350 degree oven.  Remove from oven,
			    discard beans and foil and set aside.

	8 1 oz. squares dark chocolate
	1/2 stick unlated butter (1/4 cup)
	1/2 cup whipping cream
	5 eggs
	1 cup sugar
	1/3 cup unsalted butter (melted)
	1 cup light or dark corn syrup 
	1 and 1/2 cups pecans
	3 Tablespoons bourbon

put chocolate, 1/4 cup butter, and cream in a bowl.  Melt over simmering
water.  Place eggs and sugar in mixing bowl.  Whip until well blended.
Add melted 1/3 cup butter, corn syrup, pecans, and bourbon.  Mix well.
when Chocolate is melted, stir to mix and add to other ingredients,
mixing well.  Pour into partially baked pie crust.  Bake at 350 degrees
for 1 hour.


			Toto, I don't think this is diet food!

    
    
    Does anyone know the recipe for Kentucky Derby Pie?
    
    I had it this weekend at the Colony Mill place in Keene New
    Hampshire.  It was great.  Its kind of like a congo bar only
    in a pie format.  It is a pecan pie with chocolate chips and
    coconut added.  Plese help me find it again.  I can't keep
    running up to Keene from Boston to get a piece of this
    heaven.
    

    Why don't you just take a pecan pie recipe and ADD some coconut
    and chocolate chips?  (Most pecan pie is gooshy and nasty, anyway.
     Some coconut and chocolate chips will help absorb the overly sweet
    filling and could only improve the end product, regardless of whether
    it turns out identical to your ideal Keene product.)
    
    P.S. People from Kentucky would not recognize what you described
    as a Kentucky Derby Pie.  It must be an invention peculiar to the
    restaurant where you ate it.  
    
    Don't be chicken--mush-push around a little.  Be a cook!
    

A good friend of mine makes her derby pie with Walnuts soaked in Burbon (MUST 
be Maker's Mark) and chocolate.  I know for a fact that she doesn't use 
coconut in it.  I'll see if I can persuade the recipe out of her.

						     
							- JP

    Hi, while going through my voluminous recipe file I found this 
    recipe for "Hotel Hershey Derby Pie".  Sounds almost exactly
    how you described, however, minus the coconut.  It is as
    follows:
    
    			HOTEL HERSHEY DERBY PIE
    
    			1 c. granulated sugar
    			4 T. cornstarch
    			2 eggs, lightly beaten
    			� c. butter or margarine,
    			  melted and cooled
    			3 T. bourbon or 1 tsp.
    			  vanilla
    			1 pkg. (6 oz.) semisweet
    			  chocolate pieces
    			1 c. finely chopped pecans
    			1 9" unbaked pastry shell
    
    		1.  Combine sugar and cornstarch in a
    		medium-size bowl; beat in eggs; mix in
    		butter, bourbon, chocolate bits and
    		pecans.  Pour into pastry shell.
    
    		2.  Bake in a moderate oven (350F) for
    		40 mins. or until puffy and lightly
    		browned.  Cool pie completely on wire
    		rack.  Cut pie into slim wedges (it's
    		very rich) and top each portion with a
    		draft of Derby Whipped Cream.
    
    		
    			 DERBY WHIPPED CREAM
                         
    		Beat � cup heavy cream with 2 T. 10X
    		(confectioners') sugar in a small bowl
    		to soft peaks; add 1 tsp. bourbon or
    		� tsp. vanilla and beat to stiff peaks.
    
    		NOTE:  This pie freezes well.  Bake it, 
    		cool it, wrap in foil or plastic wrap
    		and set in a 0 degree freezer.  When
    		ready to serve, set unwrapped but still
    		solidly frozen pie in a slow oven (300F)
    		and warm gently for 35 to 40 mins.
    

This is my sister-in-law's recipe for Derby pie. She won a
second place ribbon in the Kentucky State Fair's My Favorite
Pie contest with it. Derby Pie is a trademark of a resturant 
in Louisville, so the offical name is Run-for-the-Roses Pie.

It does freeze well, but unlike the earlier recipe, you
shouldn't thaw it in an oven. That drys it out. I just get
it out of the freezer in the morning and sit it on the
counter. If you like it warm, zap individual slices for 
15-20 seconds in a microwave.

I sometimes soak the nuts overnight, covering the dish. Get's
a bit more of the bourbon flavor to stay with the pie. I prefer
walnuts to pecans.

		Derby Pie

1/4 cup margerine melted	1   teas. vanilla
1   cup sugar			1/2 cup chocolate chips
3   eggs, beaten		1/2 cup chopped walnuts or pecans
3/4 cup light corn syrup	2   tabls. Bourbon
1/4 teas. salt	                1   pie curst (8 or 9 inch)


Place nuts in a shallow dish. Soak nuts in bourbon while mixing other 
ingredients. Melt margerine, cool slightly, add beaten eggs, sugar,
salt, vanilla, and syrup to margerine. Beat with spoon until combined.
Drain bourbon from nuts, reserving the liquid. Add chocolate chips and 
nuts to margerine mixture. Measure bourbon and add more to make 2 full
tablespoons, add to mixture. Chips and nuts will float to the top, that's
    OK.

Bake crust for 5 minutes, cool, pour in mixture. Bake at 375 for 40 to
50 minutes.

Cool before serving. Best if served slightly warm with whipped cream.
Also good cold. Very rich!

    4 eggs
    2 cups cooked pumpkin
    1 cup sugar
    1/2 cup dark corn syrup
    1 tsp vanilla
    1/2 tsp cinnamon
    1/4 tsp salt
    9 inch pie shell, baked
    1 cup chopped pecans
    
    Crack eggs into small bowl of electric mixer; beat lightly. Add
    pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Beat on
    medium speed until smooth. Pour into baked pie shell and top with
    pecans.
    
    Rotating the plate a half turn after 10 minutes of cooking, microwave
    on 50 percent power 20 to 22 minutes, or until center is set.
    
    Let cool before slicing. Makes six to eight servings.

    
    This recipe has lots of pecans in it, but it's worth it.
    
    One crust for a 9 1/2" pie pan
    
    Filling
    
    3 eggs
    1/2 cup whipping cream
    1/2 cup dark corn syrup
    1/4 teaspoon salt
    1/4 teaspoon cinnamon
    1 cup sugar
    1/2 teaspoon vanilla extract
    2 tablespoons butter
    3 1/2 cups pecan halves(about 12 ounces) 
    Whipped cream (optional)
    
    Place all ingredients (except pecans) in order listed in blender.
    Now add 2 1/2 cups pecans.  Blend until nuts are coarsely chopped,
    stopping occasionally to stir.  Pour filling into pie shell.
    Arrange remaining pecans decoratively atop pie.  Bake until top
    browns and filling puffs, covering nuts with foil if browning too
    quickly, about 35 minutes in a preheated 400 degree oven.
    
    This can be prepared ahead.  Cool completely.  Cover and store at
    room temperature 1 day or wrap in foil and plastic bag and freeze.
    Unwrap and defrost at room temperature.  Reheat in 350 degree oven.
    Serve warm with cream.
    
    
    

      1 pkg (4 oz) Baker's German's sweet chocolate
      3 tbsp butter or margarine
    1/3 cup sugar
      1 cup light corn syrup
      3 eggs, slightly beaten
      1 tsp vanilla
      1 cup coarsely chopped pecans
      1 unbaked 9-inch pie shell
        Coffee Topping (optional)
    
    Melt choclate and butter in small saucepan over very low heat. 
    stirring constantly.  Remove from heat.  Bring sugar and corn syrup
    to boil in separate saucepan over high heat.  Stirring until sugar
    is dissolved.  Reduce heat and boil gently.  2 minutes, stirring
    occasionally.  Remove from heat and stir in chocolate mixture. 
    Pour slowly over eggs, stirring constanting.  Stir in vanilla and
    nuts.  Pour into pie shell.  Bake at 375 for 45 to 50 minutes. or
    until filling is completely puffed across top.  Cool and Garnish with
    Coffee Topping.
    
    Coffee Topping:  Dissolve 1 teaspoon Maxwell House instant coffee
    in 1 teaspoon water.  Fold into 1 cup thawed Cool Whip or sweetened
    whipped cream.             
     

    What is the *exact* difference between Pecan Pie and Kentucky Derby
    Pie?  There are several notes in this conference on each topic,
    however, the Kentucky Derby Pie recipe sound like an enhancement to the
    Pecan Pie....
    
    The Derby Pie that I usually make was posted a long time ago, I believe
    it had the name "Roses" as part of it's title...  Anyway, whenever I
    make this I'm told "It is great, but it's not REAL Kentucky Derby Pie". 
    (maybe I shouldn't share it with this person?  :^)
    
    Is this difference-in-opinion due to the fact that there are several
    variations?  (let's say, adding a layer of chocolate on the bottom vs.
    adding pieces of chocolate here and there?  coconut vs. no coconut?
    walnuts and pecans vs. just pecans?)  
    
    And the final question is, how come this recipe does not appear in
    cookbooks.  Why are they hiding such a great treat from us?  :^) 
    Thanks for your answers, Cheryl
    
    PS - soaking the nuts in Brandy works just as well! 

re .-1
    
>>    PS - soaking the nuts in Brandy works just as well! 

If Kentucky was in France, using brandy in the recipe would be fine.  But 
Kentucky is in the USA, and Bourbon is in Kentucky.  And so REAL KDP uses 
Bourbon.  And if you really want to get specific, use Maker's Mark.  And don't 
ever let a Kentuckian hear you say Jack Daniels is a bourbon (or a Tennesseean 
either for that matter)!

						     
							- JP

    
    You're treading on mighty fine ice when you ask about vagaries of
    Southern food. (Craig Claiborne has several recipes for Pecan Pie
    in his southern cooking book, none of them are the same and all
    claim authenticity.) 
    
    Just mention boiled peanuts and see what happens...

    
    Sometimes it is fun to experiment and change receipes.  Maybe
    the cook used Brandy because she didn't have any Bourbon.
    
    The question asks for the difference between KDP and PP.  She
    didn't asked to be abused for simply asking a question on the
    difference.
    
    I think the difference is adding chocolate to the receipe.
    
    Does anyone have the answer?
    
    
    

    
    I certainly didn't mean any offense to the author of .0 and I apologize
    if any was taken. (I think this regionalism is kind of funny.) One
    of the problems in finding a definitive answer to her question is
    that the names and ingredients change from state to state and from
    county to county.
    
    If y'all will accept Craig Claiborne as an authority, I'll post
    his versions of both pies.
    
    FWIW, I don't claim any authority in this argument whatsoever.
    I'm from Seattle.
    
    Mike-a-transplanted-Southerner
    

re .3

Please, just because I do not use the SFI (stupid, I mean smiley, face icon)
do not immediately project bad humor onto my words.  A great guideline to
go by is to always assume that notes are to be taken lightly, with a smile. 
I think there are lots more important things to get in a snit over than the 
cooking notes file.

Back to the matter at hand...

As a native Connecticutian transplanted to Massachusetts, I stand by my answer
to her question.  I agree that substitutions are wonderful, and do them
regularly, but REAL KDP uses bourbon, not brandy.  That is one thing you
cannot change and still be authentic.  Making it in a pie crust would be
probably be another.  Substituting for the bourbon would be like making
authentic pecan pie using brazil nuts...it may taste good, but it ain't pecan
pie no more. 

Oh, by the way, the KDP that a friend from Louisville makes every year uses 
walnuts.  I don't know if this is a personal variation or not, though.

    
    I knew from the start that I was in over my head and I fully
    expect to be hit in the face with a variety of pecan pies from
    all over the country. 'Ole boy Craig failed me and choose not to
    get into the KDP debate. (A wise man.) Instead, I can only offer
    Chocolate Pecan Pie, Dixie Pecan Pie, Georgia Pecan Pie, Bourbon
    Pecan Pie and Kentucky Bourbon Pie. 
    
    (For those of you as sick of Pecan Pie as I am, may I suggest 
    Next/unseen?)
    
    CHOCOLATE PECAN PIE
    
    Pastry for 9 inch pie
    
    2 ounces unsweetened chocolate, grated		3/4 cup sugar
    3 TBS butter					3 eggs, beaten
    1 cup light corn syrup				1 tsp vanilla
    1 cup chopped pecans				Whipped cream
    
    Preheat oven to 350. Line a 9 inch pie plate with pastry. Put the
    chocolate and butter in a saucepan and set the saucepan in a basin
    of simmering water. Cook, stirring occasionally, until the choc.
    melts.
    
    Combine the corn syrup and sugar and bring to the boil. Cook 2 
    minutes. 
    
    Put the beaten eggs in a mixing bowl. Combine the corn syrup and
    chocolate mixtures, and pour this over the eggs, stirring constantly
    Stir in the vanilla and pecans and turn the filling into the pie
    plate. 
    
    Bake 45 to 50 minutes or until the pie is well puffed. Remove to
    a rack to cool. 
    
    Serve with sweetened whipped cream, if desired. 
    
    
    DIXIE PECAN PIE
    
    Pastry for 9-inch pie
    3 large eggs				2 cups dark corn syrup
    2 TBS flour					1 tsp vanilla
    2 TBS sugar					1/4 tsp salt
    1 cup pecan halves
    
    Preheat oven to 425. Line a pie plate with pastry. Beat the eggs
    until light. Blend theflour and sugar and add this to the eggs.
    Beat well. Add the remaining ingredients, blending well. 
    
    Pour the mixture into the shell and bake 10 mins. Reduce the heat
    to 325 and continue baking 45 minutes.
    
    
    GEORGIA PECAN PIE
    
    Pastry for 9-inch pie
    1 cup sugar				1 tsp vanilla
    2 TBS butter			3 eggs, beaten
    1 cup dark corn syrup		1 1/2 cups chopped pecans
    
    Essentially the same method and I don't want to type it again. 
    
    
    BOURBON PECAN PIE 
    
    Pastry for 9-inch pie
    5 1/2 TBS butter 			1/2 cup dark brown sugar 
    3 eggs 				1/2 tsp salt
    1 cup dark corn syrup 		1 TBS bourbon
    1 cup chopped pecans		1 TBS flour 
    Whole pecans for garnish, whipped cream flavoured with bourbon for
    topping.
    
    Preheat oven to 350. Cream the butter and add the brown sugar slowly,
    beating constantly until all is absorbed and the mixture is fluffy.
    Add the eggs, 1 at a time, beating continuously after each addition;
    add salt, corn syrup, and bourbon.  Toss the pecans in the flour
    and fold them into the filling. Pour the filling in the crust. 
    
    Place in the oven and bake for 35 mins. or until filling is firm.
    
    Decorate the top with the pecan halves and bake for 5 mins. more.
    
    Garnish the pie with the whipped cream. 
    
    
    KENTUCKY BOURBON PIE 
    
    A graham cracker crust 
    
    1/2 cup strong cold coffee			6 TBS bourbon
    1 envelope gelatin				1/4 cup coffee liquer
    2/3 cup sugar				2 cups cream
    3 eggs, separated. 
    
    Preheat oven to 350 degrees. 
    
    Pour the coffee into a saucepan and sprinkle the gelatin over it.
     Add 1/3 cup sugar, salt and egg yolks. Stir to blend thoroughly.
    Place the saucepan over low heat and stir until the gelatin is
    dissolved and the mixture thickens. DON'T BOIL. Remove the mixture
    from the heat and add the bourbon and coffee liqueur.  Chill the
    mixture in the refrigerator until it is cool and starts to thicken.
    Do not let it jell. 
    
    Beat the whites until stiff, gradually adding the remaining 1/3
    cup sugar. Fold the whites into the gelatin mixture. 
    
    Whip 1 cup cream and fold it into the mixture. Turn the filling
    into the prepared pie plate and chill several hours, or overnight.
    
    Before serving, whip the remaining 1 cup cream, adding sugar to
    taste. Garnish with the sweetened whipped cream, and serve.
    
    (Look at it this way: If you make all these pies, it will be a long,
    long time before you feel like making a _real_ KDP and by then someone
    will have come up with a recipe. Bon Apetit!)
        	

Recent contest winner as published in the newspaper - highly recommended
due to strong "pecan flavor".


			HONEY CRUNCH PECAN PIE


	CRUST:

	1 and 1/3 cups all-purpose flour
	1/2 teaspoon salt
	1/2 cup butter-flavor crisco shortning
	3 to 4 tablespoons iced water

	Combine flour and salt in a bowl.  Cut in shortning with
	a pastry blender or two knives until mixture is uniform
	and crumbly.  Sprinkle in water, 1 tablespoon at a time,
	while mixing with a fork, until dough begins to form a
	ball.  On a lightly-floured surface, roll crust to a 1/8
	inch thick circle, approx. 1 and 1/2 inches larger than
	an inverted 9 inch pie pan.  Gently ease the crust into
	the pan and fold the edges under to make a double thick
	border.  Flute the edge in a "stand-up" position.

	FILLING:

	4 ex-large or jumbo eggs, slightly beaten
	1/4 cup brown sugar, packed
	1/4 cup granulated sugar
	1 cup white corn syrup
	1/2 teaspoon salt
	1 teaspoon vanilla extract
	1 tablespoon bourbon
	2 tablespoons butter, melted
	1 cup chopped pecans

	Pre-heat oven to 350 degrees.
	Combine eggs, sugars, corn syrup, salt, vanilla, bourbon,
	and melted butter.  Mix well.  Fold in the pecan pieces.
	Spoon filling into the unbaked pie crust.  Bake at 350
	degrees for 25 minutes.  Cover edges of pastry with foil.
	Bake 20 minutes.  Remove pie from oven and cover with
	crunch topping, spread evenly over the top of the pie.
	Bake 10 - 15 minutes more or until the top is bubbly and
	golden brown.

	CRUNCH TOPPING:

	1/3 cup brown sugar, packed
	3 tablespoons butter
	3 tablespoons honey
	1 and 1/2 cups pecan halves

	JUST BEFORE YOU USE THIS:

	Combine sugar, honey, and butter in a medium saucepan.
	Cook over medium heat until sugar dissolves, approx. 2
	or 3 minutes, stirring constantly.  Remove from heat.
	Add pecan halves and stir until pecans are coated.  Use
	on pecan pie.
     

    After searching throughout central Kentucky for a recipe for Kentucky
    Derby Pie, we found out that there isn't one.  :^(  This is because a
    bakery in Louisville has "Kentucky Derby Pie" as it's trademark!!!! 
    Therefore, all the cookbooks have their own version of the pie....
    
    Here is the one we copied from a local cookbook in Louisville.  They
    say this tastes like the real thing.

			Museum Winner's Pie
                   -----------------------------
			1 stick butter
			1 cup sugar
			2 eggs, beaten
			1/2 cup flour
			2 tbsp bourbon
			1 cup chopped pecans
			1 cup choc. chips
			1 9" frozen pie shell

    Melt butter, add sugar.  Cool for a few minutes.  Mix remaining five
    ingredients and pour into frozen pie shell.  Bake for 30 minutes at
    350F.
    
    Personally, I would have expected something a bit more elaborate than a
    frozen pie crust.  Plus, there was no mention of soaking the nuts in
    bourbon.  The author of .8 covered the pecan/bourbon pies which are
    available.

    Just made my own version of KDP with both chocolate chips & white
    chocolate and a bit of coconut.  Now, we all know it's not the REAL
    thing, but it was fantastic just the same.  Don't forget this weekends
    event....

    Here is a recipe from a book called Charleston(S.C) Receipts.
    
    Recipe 1:
    
    1/2 C pecan meats     3 eggs beaten lightly
    1 C sugar             1 tbsp melted butter
    1 C dark corn syrup   1 tsp vanilla, scant
    
    mix sugar, butter, syrup and vanilla.  add to beaten eggs. then add
    pecans.  our into pie pan line with good rich pastry. bake in pie pan
    lined with good rich pastry.  bake in 375 oven for 40 minutes.  may be
    served with whipped cream.
    
    
    Recipe 2:
    
    2/3 cup brown sugar           1 egg
    1/3 cup white cane syrpu      1 pinch salt
    2 tbsp milk                   1 tsp vanilla
                                  1 cup pecan meats
    1 heating TBSP corn meal      Butter size of an egg
    
    mix in order listed, pour into pie pan lined with pastry. bake in 375
    oven for 25 minutes.