By Heinz Hautle, the Swiss chef at Hotel Hershey in Hershey, Pennsylvania.   This pie is easy to make and fudge rich.


1 cup granulated sugar

eggs, lightly beaten

1 cup finely chopped pecans

6 oz semisweet choc chips

4 tablespoons cornstarch

1 stick butter, melted & cooled

1 teaspoon vanilla

3 tablespoons bourbon

1 9″ Deep dish pastry shell


1/2 cup heavy cream

2 tablespoons confectioner sugar

1 tablespoon bourbon

1/2 teaspoon vanilla


1. The Pie.  Combine sugar and cornstarch in a medium bowl; beat in eggs. Mix in butter, vanilla, chocolate chips and pecans. Pour into pie shell. Bake at 350F for 40 minutes or until puffy and lightly browned. Cool completely. Top each slice with Derby Whipped Cream.

2. Derby Whipped cream.   Beat 1/2 cup heavy cream with 2 tsp confectioner’s sugar till soft peaks form. Add 1/2 tsp. vanilla, 1 Tbl bourbon and beat until stiff.


The pie bubbles during cooking.  Watch it so it doesn’t boil over.   A deep dish pastry shell will help.

Let the butter soften on the counter.  No need to melt it.

For the pecans, a 3 oz package will work…


Meal   DinnerDish   Dessert
Cooking Method   BakedCooking Time   45 minutes
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