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Smoked Derby Pie


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  • Author: Taylor Shulman Carroll

Ingredients

Scale
  • 1 pie crust, graham or pastry
  • 1 cup brown rice syrup
  • ¾ cup brown sugar*
  • ¼ cup granulated sugar**
  • 4 eggs
  • 1 tbsp. pure vanilla extract or vanilla bean paste
  • 1 tsp. salt
  • ¼ cup bourbon
  • 2 oz. butter
  • 3 tbsp. all-purpose flour***
  • 1 ½ cups chocolate chips
  • 1 ½ cups walnuts or pecans

Smoking wood chunk options: A mild option will pair best, such as cherry, pecan, oak, maple or peach.

* ¾ cup Swerve brown sugar is a 1:1 replacement for a sugar-free version.

** ¼ cup monk fruit for a sugar-free version.

*** 3 tbsp. Bobs Red Mill all-purpose gluten free-flour for a gluten-free version (I find this to be the closest in texture to the real deal).


Instructions

  1. In a large sauce pot, add the butter, brown rice syrup and brown and white sugars.
  2. Place it on a burner over medium high heat, allow it to come to a boil, then reduce to medium high. Allow it to remain at a low boil until it reaches a dark amber, about 3 minutes.
  3. Remove from the heat, then stir in the bourbon and set the mixture aside to cool.
  4. Once cool, whisk in the eggs one at a time and add the salt, vanilla and flour.
  5. Line the pie crust with chocolate chips and nuts, then slowly pour the mixture in the crust.
  6. Stabilize the grill at 375 F using an indirect heat method and bake until it is set in the center, about 45 minutes. Watch the crust carefully, if it begins to brown too much, cover with foil.
  7. Serve hot or chilled, you can’t go wrong!

Notes

PRO TIP: If you want to get ahead this holiday season, this recipe can be baked ahead of time and frozen for up to 6 months! For good food safety practices, always allow the pie to cool completely before covering it and freezing. When it’s time to serve, thaw it in the fridge for 3 days to serve cold OR pop it in the oven at 375 F for 15 to 20 minutes to reheat.

PRO TIP: Did you end up with something reminiscent of scrambled eggs? Don’t throw it away! Run it through the blender, food processor or hit it with an immersion blender then run it through a fine mesh strainer. Voila! It’s like nothing ever happened.