How to Make Run For The Roses Pie II - A Step-by-Step Guide

When the springtime arrives and the Kentucky Derby is on the horizon, it's time to start thinking about the iconic drink of the event: the mint julep. But why stop there? Why not incorporate this refreshing and aromatic flavor into a delicious dessert as well? That's where the Run for the Roses Pie II comes in. This pie is a perfect way to celebrate the Derby and indulge in the flavors of the South.

The Run for the Roses Pie II is a twist on the classic mint julep cocktail, featuring ...

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Ingredients

  • 1 cup brown sugar
  • ⅓ cup light corn syrup
  • ⅓ cup unsulfured molasses
  • 3 tablespoons butter
  • 3 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 eggs
  • 3 tablespoons half-and-half cream
  • 2 cups chopped walnuts
  • ⅓ cup semisweet chocolate chips
  • 1 (9 inch) unbaked pie crust

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Remove pan from heat and let mixture cool.
  • In a small bowl, beat eggs with half-and-half until blended. Mix eggs into cooled syrup mixture until well incorporated. Stir in walnuts and chocolate chips. Pour the filling into pie crust.
  • Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.
  • Nutrition

    616 cal.

    • Total Fat: 36g
    • Saturated Fat: 9g
    • Cholesterol: 107mg
    • Sodium: 353mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 3g
    • Total Sugars: 43g
    • Protein: 10g
    • Vitamin C: 0mg
    • Calcium: 106mg
    • Iron: 3mg
    • Potassium: 448mg