Derby Pie

A Kentucky classic...


2 deep dish or 3 regular pie crusts, unbaked and in pie plates (a shortbread crust is ultra-decadent)

Filling:
10 oz chocolate, melted (bittersweet or dark)
6 large eggs
1 cup (packed) dark brown sugar
1 cup (packed) golden brown sugar
1 1/3 cups light corn syrup
1/2 cup (1 stick) unsalted butter, melted
1/4 cup bourbon (such as Maker's Mark)
1 teaspoon coarse kosher salt
1 teaspoon finely grated lemon peel
4 cups (about 16 ounces) walnut halves, coarsely chopped and toasted


Preheat oven to 350.

Melt chocolate and spread in the bottom of the prepared pie crusts.

Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in walnuts. Divide filling into prepared crusts.

Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack.

Store at room temperature for a day, in the fridge for a few days or freeze for a couple of months. Serve at room temperature or warmed.