I swear I’m a mature adult. But I can’t stop giggling. The term “tart” as an insult has recently re-entered my lexicon, and yes– it’s pretty misogynistic and not really very nice– but it’s also vintage and old-timey….so does that give it a pass? Kinda? I just imagine a southern bell dressed to the hilt with lots of blue eyeshadow, red lips, ample cleavage and a giant frilly hat standing at the Derby with tiny binoculars. Eating dessert. So there’s a little peek inside my head. You’re welcome.
This delicious dessert is more traditionally known as a “Derby Pie” which is actually a trademarked term, so unless you are buying Derby Pie from the above linked website, you can’t actually CALL your pie Derby Pie. So instead– copies and inspirations have funny names like, “Thoroughbred Pie”, “Kentucky Pie,” or my favorite by the Washington Post simply titled, “Not Derby Pie.”
The recipe I based mine off was a literal newspaper clipping cut out of the Louisville Courier-Journal by my sister in law some 28 years ago when she was living in Louisville.
The Kentucky Tart (as I am now naming it) is like chocolate chip cookie dough and pecan pie had a baby out of wedlock. Similar to pecan pie filling but with chocolate chips added, it favors chocolate chip cookie dough in tart form. I put mine in a tart pan and browned the butter to add an extra nutty element. It’s quite rich so I think the thinner slices of a long rectangle tart are a little more suited to having a smaller piece, and as a bonus it makes me laugh to think about the name! Serve with a dollop of bourbon whipped cream and a Mint Julep!
The Kentucky Tart
Makes 1 13.5×4-in rectangle tart
One single crust recipe of pie dough (use your favorite recipe or store bought! I used the same one I used here)
1 C coarsely chopped pecan pieces- toasted
1/2 C butter
1 C sugar
1/2 C flour
2 eggs, beaten
1 tsp vanilla extract
1/4 tsp salt
3/4 C mini chocolate chips
Bourbon Whipped Cream
1C heavy whipping cream, chilled
1 tsp vanilla
1 Tbsp sugar
Place oven on middle rack and preheat to 350 degrees F. Roll pie crust into oblong rectangle approx. 14in x 5 in wide. Carefully roll dough around rolling pin and transfer to tart pan. Gently lift and place dough into tart pan with excess dough overhanging. Take rolling pin and roll on top of tart pan to trim crust. Discard extra. Take a fork and poke the bottom of the crust 15-20 times and place in refrigerator while you prepare filling.
To brown the butter, place 1/2C (1 stick) of butter in a pan set over medium heat. Allow butter to melt, swirling pan often until butter starts to brown and aroma is nutty and amazing. Take off heat and transfer to heat-proof bowl, making sure to use a rubber spatula to scrape any brown bits from bottom of pan.
In a medium bowl, combine butter, sugar, flour, eggs, vanilla, and salt. Add the pecan pieces and chocolate chips and stir until combined. Remove prepared pan from refrigerator and pour into crust. Bake for 35-40 minutes until top and crust is puffed and lightly brown and middle just barely jiggles when you give the pan a little shake.
Set on cooling rack to cool for 20 min and carefully remove tart pan sides. Serve with Bourbon Whipped Cream.
For the Bourbon Whipped Cream:
In a stand mixer (or bowl with hand mixer) combine cold heavy cream, bourbon, sugar and vanilla. Whip on medium-low speed until frothy, then slowly increase to high speed. Whip until cream forms stiff peaks. Dollop as necessary!