Kendle might be a newbie to the kitchen, but you would never know by just tasting her amazing baked treats. She teaches us how to make a Derby pie straight fromher home state of Kentucky, and she adds a little bit of southern comfort with a shot of bourbon caramel sauce, and more. It’s not bourbon if it’s not from Kentucky!
MAMAW'S PIE CRUST RECIPE
4 cups flour
1 3⁄4 cup Crisco
2 Tbsp. sugar
1 tsp salt
1 Tbsp. cider vinegar
2/3 cup water
Sift flour with salt and sugar.
Cut in shortening with blender until crumbly.
Mix in egg, water and vinegar.
Let sit 15 to 20 minutes in refrigerator before rolling out.
Makes 2 crusts.
KENTUCKY DERBY PIE
1 cup flour
2 cups sugar
4 eggs, beaten
1 cup melted butter
4 Tbsp. Kentucky bourbon
2 cups chopped walnuts
1 bag semi-sweet chocolate chips
2 tsp vanilla extract
2 pinches of salt
1 flaky pie crust, fitted in 9” deep dish pie pan, chilled (*see recipe above)
Preheat oven to 350 degrees F.
Combine flour and sugar in a mixing bowl.
Add the eggs and butter; mix to combine.
Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
Pour the mixture into the unbaked piecrust.
Bake for 40 to 45 minutes. Let cool before slicing.
MAPLE BOURBON WHIPPED CREAM
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, seeds only
2 Tbsp. Grade B Maple Syrup
1 to 2 Tbsp. Bourbon
Add all ingredients together and whip to desired consistency.
BOOZY CARAMEL SAUCE
1 cup heavy cream
2 cups sugar
Pinch of salt
2 Tbsp. unsalted butter
1 tsp vanilla extract
Combine cream with sugar and salt in a broad saucepan or deep skillet over medium-low heat. Cook until the sugar dissolves, without stirring, but swirling the pan gently, 3 to 5 minutes.
The mixture will bubble and gradually darken; cook until it’s caramel colored and the temperature measures 245°, about 15 minutes.
Cool and add more cream to achieve desired consistency.
BAILEY'S ICE CREAM
2 1⁄2 cups Whole Milk
1 cup Heavy Cream
1⁄2 cup Baileys Irish Cream
1 Vanilla Bean or 1⁄2 tsp vanilla extract
3⁄4 to 1 cup sugar
In a medium saucepan, heat the half & half, heavy cream, vanilla extract or vanilla bean and Baileys over med heat until just steaming.
While the liquid is heating up, place the yolks and sugar in a bowl. Whisk together until thick and slightly lightened in color.
Once the milk mixture is ready, add a small amount to the egg mixture and whisk. Then add the milk mixture to the eggs in a very slow stream, mixing constantly until all mixed.
Pour the mixture into a container and cover with plastic wrap, gently pressing the plastic directly against the ice cream base to prevent a skin from forming. Chill until very cold (overnight for best results).
Prepare in an ice cream maker according to the manufacturer's instructions.