Steeplechase Pie

Add Tennessee sipping whiskey and chocolate chips to a classic pecan pie and you have a Loveless Cafe creation like no other. It’s a must-eat during the Iroquois Steeplechase, a horse race held in Nashville annually since 1941 that attracts some of the world’s best horses and jockeys.

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 8

Pie Crust

Ingredients

• 2 cups unbleached all-purpose flour
• ½ cup confectioners’ sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ unsalted butter, cold and cut into small cubes
• 2 egg yolks
• 2 tablespoons milk, cold

Directions

1. Place flour, confectioners’ sugar, baking powder, and salt in a food processor and pulse briefly to mix.
2. Add butter and pulse until it is cut in and mixture resembles coarse meal.
3. Add egg yolks and milk and process just until dough is smooth and evenly moistened. Do not process until dough forms a ball or it will be tough.
4. Remove dough from processor, divide in half, and press each half into a ball.
5. Flatten into two disks, wrap well, and refrigerate for at least 30 minutes before using.

Pie Filling

Ingredients

• 1½ cups pecan piec es
• ½ cup semi sweet chocolate chips
• 1 (9-inch) pie crust, unbaked
• ¾ cup sugar
• 2 tablespoons Tennessee whiskey (such as Jack Daniel’s®)
• 1 teaspoon vanilla extract
• 5½ tablespoons unsalted butter, melted
• 3 eggs
• ¾ cup light corn syrup

Directions

1. Preheat oven to 350 degrees.
2. Press pie dough into a 9-inch pie plate.
3. Toss pecans with chocolate chips and scatter them evenly over the bottom of pie.
4. Mix sugar, whiskey, and vanilla in a medium bowl.
5. Add butter then whisk to combine.
6. Whisk in eggs, one at a time.
7. Add corn syrup and continue whisking until blended.
8. Pour mixture over nuts and chips in pie crust.
9. Bake for 40 minutes or until the pie puffs up and sets. Let cool before serving.