My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, December 29, 2010

Trademark Pie

Remember a few weeks ago I said I had gotten in trouble with the Trademark/Copyright police. Well, this is the recipe they were so upset about. Not the recipe but the name.

We are not allowed to call this "Derby Pie" or "Kentucky Derby Pie" because of trademark/copyright issues. The original recipe from the 20's was created at the Melrose Inn in Prospect Ky. Sometime along the way the rights to the name were bought. See why we have to be careful. These people write nasty emails.

This recipe was given to me by my dear friend Doris Mauldin in the late 70's. I bet they're having Derby Pie and Hot Browns in heaven all year round.

Not having Derby Pie the first Saturday in May would be like not having eggnog for Christmas. I also make these for Christmas. Yes, I still call them Derby Pies.

Kentucky Derby Pie
6-8 servings
printer version

3/4 cup of white sugar
1/4 cup brown sugar, packed
1/2 cup flour
2 eggs, slightly beaten
1 cup English walnuts( I use half English and half black walnuts)
1 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1/2 cup melted butter (1 stick)
1 unbaked 9-inch pie crust

Mix flour and sugar; add eggs, and butter; add nut, chocolate chips and vanilla extract. Mix thoroughly.

Pour into unbaked pie crust

Bake in a preheated 350 degree F. oven for 45-60 minutes. Test with toothpick, pie should be chewy but not runny - Bake longer if necessary.

Top with slightly sweetened whipped cream before serving.

Cook's Note: If I remember I soak my walnuts overnight in bourbon. If I don't remember I pour about a teaspoon of bourbon over each slice before I top it with the whipped cream. It is also allowed to add a teaspoon or two of bourbon to your whipped cream.


  1. Hi Beverly,
    "That Pie" sounds wonderful to me, it really looks good,I am going to try it but I will just call it "That Pie", I don't want those folks writing me any for stopping by and having tea with me. Be sure and eat your Black Eyed Peas and have a very Happy New Year!

  2. I know it seems odd for this late comment but i'm a newbie and follow your blog,, reading bits everyday,, This is a lovely recipe and I'm writing it down for sure,,


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