Derby Tart
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 4 | tablespoons |
cornstarch
|
|
| 2 | large |
eggs
lightly beaten |
|
| ½ | cup |
butter
or oleo, melted |
|
| 3 | tablespoons |
bourbon whiskey
or 1 ts vanilla |
|
| 6 | ounces |
chocolate chips
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | x |
whipped cream
|
*
|
| 1 | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 6E+1 | ml |
cornstarch
|
|
| 2 | large |
eggs
lightly beaten |
|
| 118 | ml |
butter
or oleo, melted |
|
| 45 | ml |
bourbon whiskey
or 1 ts vanilla |
|
| 173.4 | ml/g |
chocolate chips
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | x |
whipped cream
|
*
|
| 237 | ml |
pecans
finely chopped |
|
Directions
Combine sugar and cornstarch; beat in eggs; mix in butter, bourbon, chocolate chips and pecans.
Pour into pie shell. Bake at 350℉ (180℃) for 40 minutes or until puffy and lightly browned.
Cool completely.
Serve with whipped cream made by beating ½ cup heavy cream with 1 tablespoon powdered sugar in a small bowl to soft peaks.
Add 1 teaspoon bourbon or ½ teapsoon vanilla and beat to stiff peaks.
