The classic Derby Pie was the brainchild of the Kern family of Kentucky some 50 years ago. I love everything about the pie, but to me, it is too heavy with sugar and reminds me of pecan pie, which I am not very fond of. So with their inspiration, taste the equally satisfying take on the original, without as much sugar and fat.

1 (9-inch) unbaked, prepared pie shell
1/4 cup butter or margarine,
softened
3/4 cup brown sugar
3/4 cup flour
3 eggs
1 cup chocolate chips
1 cup mixed nuts, crushed *
1/4 cup nonfat, evaporated
milk
1/4 cup Kentucky bourbon,
optional
Powdered sugar for dusting
Preheat oven to 350-

degrees F. Place pie shell in a 9-inch pie pan and flute edges if desired; set aside. In a large bowl, beat butter and sugar until blended completely, using an electric mixer on high speed. Reduce to low and beat in flour until well incorporated. Add milk and eggs, continuing to beat on low until as smooth as possible. Fold in the chocolate chips and mixed nuts. Pour into prepared pie shell and place on a large baking sheet. Bake 32-34 minutes, or until firm in the center. Remove to cool completely, and dust with powdered sugar before serving.

* Or use pecans, almonds, walnuts or Macadamia nuts

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children.

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