If there has been any question as to why I’ve been stressed these last few weeks… Here is a list of things I had to get done by this Friday. I am excited to announce that I have 2 things left and 2/3rds of another… otherwise this list has been scratched off! I promise I”m not trying to complain!!
So as you may or may not know, the Kentucky Derby was Saturday. I didn’t get to watch it as I was with Tbug and a whole class of kids working on their pool skills for scuba diving. She’s 2/3rds of the way to being Scuba Certified!!
The kids are doing GREAT!
So anyway back to the Kentucky Derby. Last Thursday night was Dive Club Meeting so I thought it would be fun to make a Kentucky Derby Pie to take for the dinner.
Kentucky Derby Cookie Pie with Bourbon Whipped Cream
adapted from Plain Chicken
1 regular frozen pie crust (not deep dish)
1/2 cup unsalted butter
1 cup sugar
1 tsp vanilla
2/3 cup flour
1 cup finely chopped pecans
1 cup chocolate chips
Bourbon Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 Tbsp Maker’s Mark Bourbon
Preheat oven to 325.
Melt butter, and cool for about 5 minutes. Combine flour and sugar. Whisk in melted butter, eggs and vanilla. Stir in nuts.
Sprinkle chocolate chips on the bottom of the pie crust. Pour pecan mixture over chocolate chips.
Bake for 1 hour. Serve with Bourbon Whipped Cream.
To make the cream, Whip together heavy cream, powdered sugar and bourbon (I used Jack Daniels because that’s what I had… Kentucky, Tennessee, whatever). Whip at high speed for 1-2 minutes.