Thursday, May 6, 2010
Chocolate Wonders: Kentucky Derby Pie, Make-ahead Chocolate Soufflé
Here's a version of the pie I found over at flickr and it was so beautiful and creative I just had to share it with you! Chocolate pecan derby pie with caramel bourbon sauce, berry-ginger coulis by Greencolander @ flickr
From Denny: With the Kentucky Derby season upon us with the running of the horses the food displays and competitions are also out in full force. Here are a couple of yummy chocolate recipes to get you in the mood for the horse races.
I still have fond memories of when we lived in Atlanta, Georgia, of The Dessert Place bakery. They sure had an awesome version of the famous Kentucky Derby Pie! Did you know the origin of the Kentucky Derby Pie? The recipe can be traced back to a lunch restaurant in Prospect, Kentucky, which is in the Louisville area. This pie was created in 1950 by the restaurant owners of The Melrose Inn, Walter and Leaudra Kern. The family sold the inn in 1960 but retained the copyright to the Derby Pie and to this day the famous recipe is "still under lock and key."
When you Google Kentucky Derby Pie recipe over 104,000 recipes show up in the search with over 221,000 recipes showing up for Derby Pie! There are a lot of admirers and imitators out there.
A Derby Pie can be frozen - after it has thoroughly cooled. This particular recipe is from our local newspaper writer, Camile Cassidy, who received it from a friend.
The second recipe here really caught my eye when I realized a chocolate souffle could actually be made a day ahead and refrigerated! Talk about being able to sit back and enjoy your guests without having to jump up half way through the dinner to pop the souffles into the oven to be in perfect timing when people are ready for dessert! These individual serving souffles can be partially made a day ahead and then you finish baking them when you are ready to serve. We are a big fan of anything special we can make ahead and it still tastes wonderful when you serve it.
This dessert presents beautifully and you might want to consider it for a special celebration like Mothers Day, birthday or other celebration. Placing a scoop of ice cream on top finishes the look, not to mention your tastebuds!
This recipe produces a light and airy souffle with that desired intense chocolate flavor with all love, enjoy! Make sure as soon as you bake them to top with your favorite ice cream immediately to serve. For me it would a French Vanilla ice cream to complement this rich wonderful chocolate flavor.
Derby Pie by stu_spivack @ flickr
Kentucky Derby Pie
From: Camille Cassidy and her friend Dianne Collins.
Serves: Makes 1 (9-inch) pie. Recipe is shared by Camille Cassidy, who said, “My friend Dianne Collins gave this recipe to me. She would make it for me on my birthday. It has become a family favorite.”
1 Pillsbury refrigerated pie crust pastry
1 stick butter or margarine
1 cup granulated sugar
1/2 cup all-purpose flour
2 large eggs
1 cup chopped pecans
1 (6-oz.) pkg. semisweet chocolate chips
1/2 tsp. vanilla
1. Preheat oven to 350 degrees.
2. Fit pie crust into pie plate.
3. Melt butter in small microwave-safe bowl or measuring cup, but don’t let it get so hot that you “cook” the eggs.
4. Mix sugar and flour in mixing bowl.
5. Beat the eggs in a small bowl and add eggs and melted butter to sugar-flour mixture. Stir to mix well.
6. Stir in chopped pecans, chocolate chips and vanilla.
7. Pour filling into pie crust and bake for about 40-45 minutes.
Camille Cassidy’s testing note: The original recipe said bake at 325 degrees for 1 hour. We like it a little undercooked so that it tastes more like chocolate chip cookie dough.
Photo by NESTLÉ AND FAMILY FEATURES EDITORIAL SYNDICATE
Make-Ahead Chocolate Soufflés
From: Nestlé and Family Features Editorial Syndicate Inc.
Makes: 8 servings
Nonstick cooking spray
2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
1/2 cup (1 stick) butter
1/4 cup baking cocoa
4 large eggs, separated
2 tsps. vanilla extract
1/3 cup sugar
Vanilla ice cream for topping dessert
1. Spray eight (6-ounce) ramekins or custard cups with nonstick cooking spray; coat lightly with granulated sugar.
2. Microwave morsels, butter and baking cocoa in large, microwave-safe bowl on High power for 1 minute; stir well. Microwave at additional 10-second intervals, stirring until smooth. Do not overheat.
3. Stir in egg yolks and vanilla extract.
4. Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup sugar until stiff peaks form.
5. Stir one-fourth of the beaten egg white mixture into the chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into ramekins, filling 3/4 full. Cover individually with plastic wrap and refrigerate for up to 1 day.
6. Preheat oven to 400 degrees. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Top with scoop of ice cream. Serve immediately.
Note: To bake immediately, reduce baking time by a couple of minutes.
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