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Old 04-06-2010, 10:09 PM   #1
 
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Default Healthier Derby Pie?

Hi all,

With the Kentucky Derby fast approaching, I'm hoping to have a Derby party with some of the classic treats of the season.

I have a Derby Pie recipe that I've made many times before and LOVE, but it's 618 calories per serving, which is just slightly bad, right? haha. I would definitely eat it, but I have a number of friends on Weight Watchers that would probably not want to eat it, and I don't want to exclude them.

I was wondering if anyone had a Derby Pie recipe that has fewer calories or fat? Thanks!
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Old 04-07-2010, 05:58 AM   #2
 
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I'm not a follower of horse racing, so not familiar with Kentucky Derby traditions. But this Derby Pie, especially a lighter version (I'm game for lighter versions of nearly anything!) intrigues me.
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Old 04-07-2010, 07:03 AM   #3
 
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Originally Posted by curls2grow View Post
I'm not a follower of horse racing, so not familiar with Kentucky Derby traditions. But this Derby Pie, especially a lighter version (I'm game for lighter versions of nearly anything!) intrigues me.
Oh, I should have included the recipe! Sorry! Here's the original:

-1/2 cup butter, melted

-1/2 cup white sugar

-1/4 cup dark brown sugar

-1/2 cup all-purpose flour

-2 eggs
-1 tablespoon bourbon (or to taste )
-1 tsp vanilla extract

-3/4 cup semisweet chocolate chips

-1 cup chopped walnuts

-1 prepared 8 inch pie crust

  1. Preheat oven to 350 degrees F (175 degrees C.) Spread chocolate chips and nuts in bottom of pie shell.
  2. In a mixing bowl, cream butter or margarine, sugar, and brown sugar together. Mix in flour. Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon and vanilla extract. Pour filling into pie shell (over chips and nuts).
  3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
It's quite a rich dessert, but really good! I figure even if someone's not a follower of horse racing, they can still enjoy mint juleps, Derpy Pie, and wear a funky hat if they want to, hahaha. Enjoy!

Last edited by LightWaves; 04-07-2010 at 07:06 AM.
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Old 04-07-2010, 08:21 AM   #4
 
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Hi, I'm from Louisville! Honestly, I don't think it's possible to make a healthier Derby pie and have it still taste good. Derby is our Mardi Gras, so I'd rather just set aside dieting for the day and revel in the food. Even someone who's watching their weight will do okay if they just have a small piece of pie.
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Last edited by SicilyCurl; 04-07-2010 at 08:51 AM.
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Old 04-07-2010, 09:58 AM   #5
 
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Just reduce portion size. Make it in a 9-inch shell to help with that a bit.
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Old 04-07-2010, 11:10 AM   #6
 
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Just reduce portion size. Make it in a 9-inch shell to help with that a bit.
I agree. Watch your portions and eat in moderation. Everyone can enjoy a real Derby Pie if it's in moderation. Have fun!
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Old 04-07-2010, 03:27 PM   #7
 
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Hi, I'm from Louisville! Honestly, I don't think it's possible to make a healthier Derby pie and have it still taste good.
Straight from the horse's mouth! (Pun completely intended, though I'm not calling you a horse, Sicilycurl ) I've gotta trust the Kentuckian in this case!

Thanks for the input ladies. I should have known that the word 'healthier' doesn't mix with Derby Pie. I will try to convince my friends to try a piece, even if it's a little piece. If they don't want to, then more for me, haha!

Enjoy your 'Mardi Gras', SicilyCurl!
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Old 04-07-2010, 05:01 PM   #8
 
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Originally Posted by SicilyCurl View Post
Hi, I'm from Louisville! Honestly, I don't think it's possible to make a healthier Derby pie and have it still taste good. Derby is our Mardi Gras, so I'd rather just set aside dieting for the day and revel in the food. Even someone who's watching their weight will do okay if they just have a small piece of pie.
Honey there is no way to lighten Mardi Gras or Derby traditional foods other than just not eating it....
If the Derby pie is all your worried about, then you aren' t doing it right to begin with...

What about Burgoo, Benedictine or Shrimp and Bar-B-Que Grits?

Relax and enjoy the tradition, it is only once a year.

C`Bon Mon Cher
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Old 04-08-2010, 06:53 AM   #9
 
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Honey there is no way to lighten Mardi Gras or Derby traditional foods other than just not eating it....
If the Derby pie is all your worried about, then you aren' t doing it right to begin with...

What about Burgoo, Benedictine or Shrimp and Bar-B-Que Grits?

Relax and enjoy the tradition, it is only once a year.

C`Bon Mon Cher

Yeah, I have come to the conclusion that it is basically impossible, and not right , to lighten these foods! I was more concerned about my friends feeling left out, but I've decided to make them No-pudge brownies in case they don't want to take the plunge into delicious Derby Pie. I'm still going for the pie though, haha.

Burgoo is sooo good. Do you have a recipe for the shrimp and bbq grits, because that sounds amazing, too! I would definitely add those to my Derby day menu.
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Old 04-08-2010, 07:33 AM   #10
 
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Quote:
Originally Posted by LightWaves View Post
Quote:
Originally Posted by Curly_Cajun_Femme View Post
Honey there is no way to lighten Mardi Gras or Derby traditional foods other than just not eating it....
If the Derby pie is all your worried about, then you aren' t doing it right to begin with...

What about Burgoo, Benedictine or Shrimp and Bar-B-Que Grits?

Relax and enjoy the tradition, it is only once a year.

C`Bon Mon Cher
Yeah, I have come to the conclusion that it is basically impossible, and not right , to lighten these foods! I was more concerned about my friends feeling left out, but I've decided to make them No-pudge brownies in case they don't want to take the plunge into delicious Derby Pie. I'm still going for the pie though, haha.

Burgoo is sooo good. Do you have a recipe for the shrimp and bbq grits, because that sounds amazing, too! I would definitely add those to my Derby day menu.
This is a traditional Cajun Bar B Que shrimp and can be served over rice or cheese grits:

1 c. butter
1 sm. onion
2 cloves garlic
1/4 tsp. red pepper
1/8 tsp. white pepper
1/4 tsp. black pepper
1/8 tsp. crushed red pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/8 tsp. dried oregano
1 tsp. Worcestershire sauce
1 lb. jumbo shrimp
1/2 c. chicken broth
1/4 c. beer
2 c. hot cooked rice

Melt 1/2 cup butter in large skillet. Add onion and next 9 ingredients. Cook 1 minute, stirring constantly. Add shrimp. Cook 2 minutes, stirring constantly. Add rest of butter and chicken broth. Cook 2 minutes. Stir occasionally. Stir in beer and cook 1 minute. Remove from heat. Remove shrimp from skillet. Mound rice or grits in center of bowls. Arrange shrimp and sauce around rice or on top of cheese grits. Sprinkle with parsley flakes and serve with lots of garlic bread.
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Old 04-08-2010, 07:40 AM   #11
 
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Quote:
Originally Posted by LightWaves View Post
Quote:
Originally Posted by SicilyCurl View Post
Hi, I'm from Louisville! Honestly, I don't think it's possible to make a healthier Derby pie and have it still taste good.
Straight from the horse's mouth! (Pun completely intended, though I'm not calling you a horse, Sicilycurl ) I've gotta trust the Kentuckian in this case!

Thanks for the input ladies. I should have known that the word 'healthier' doesn't mix with Derby Pie. I will try to convince my friends to try a piece, even if it's a little piece. If they don't want to, then more for me, haha!

Enjoy your 'Mardi Gras', SicilyCurl!
LOL, thats like going to a Cajun Mardi Gras Bar B Que and being told your not allowed to eat Bread Pudding, Boudin, Rice Stuffing(Dirty Rice), Crawfish, SHrimp anything, Stuffed Chicken, Stuffed King Cake or Drink....
It is NOT right....

Sample, max of 3 bites, a bit of everything. Stay away from full size servings and no seconds...
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Old 04-08-2010, 12:36 PM   #12
 
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Thanks so much for the recipe - it looks amazing! I can't wait to try it out.

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Originally Posted by Curly_Cajun_Femme View Post
Stay away from full size servings and no seconds...
I'll try to make this my mantra, but Lord knows I will be going back for seconds, thirds, and probably fourths, haha. Thanks again!
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Old 04-08-2010, 12:50 PM   #13
 
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Originally Posted by LightWaves View Post
Thanks so much for the recipe - it looks amazing! I can't wait to try it out.

Quote:
Originally Posted by Curly_Cajun_Femme View Post
Stay away from full size servings and no seconds...
I'll try to make this my mantra, but Lord knows I will be going back for seconds, thirds, and probably fourths, haha. Thanks again!
Dont forget leftovers for breakfast.... Thats when ya know you made enough food for the party....
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Old 04-08-2010, 01:04 PM   #14
 
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Can you make little ones like this?

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Old 04-08-2010, 01:09 PM   #15
 
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Can you make little ones like this?

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Most great idea, Derby Pie Tartlettes.... Mini Bite sized morsels of temptation... OMG use a short bread pie crust....
Excellent for stashing a few for later
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Old 04-08-2010, 09:07 PM   #16
 
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Those mini pies are adorable! Fantastic idea, Munchy - I'll try it out and see how they work! Also, shortbread crust = yum.

And yeah, then I'll be able to stash some away for breakfast the next morning . This is going to be quite the feast! Thanks so much for the ideas!
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Old 04-09-2010, 10:49 AM   #17
 
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Those mini pies are adorable! Fantastic idea, Munchy - I'll try it out and see how they work! Also, shortbread crust = yum.

And yeah, then I'll be able to stash some away for breakfast the next morning . This is going to be quite the feast! Thanks so much for the ideas!

Enjoy the feast and watch out for the road apples...
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Old 04-09-2010, 01:21 PM   #18
 
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A shortbread crust (which is what most tart crusts basically are) has more sugar and the addition of egg yolks or whole eggs a lot of times. Sometimes less butter, but not much. You would be adding calories. Plus it sounds like this pie is plenty sweet without a sweet crust to boot.
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Old 04-13-2010, 01:31 PM   #19
 
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A shortbread crust (which is what most tart crusts basically are) has more sugar and the addition of egg yolks or whole eggs a lot of times. Sometimes less butter, but not much. You would be adding calories. Plus it sounds like this pie is plenty sweet without a sweet crust to boot.
It is a 6 of 1 and 1/2 dozen of another here.

Lard, crisco or butter in pie crust or butter and sugar...
HHMMMMMMM!!!!!!!

Shortbread wins hands down....

It is a matter of eating in moderation..

Anything is good for you in moderation...
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Old 04-13-2010, 05:34 PM   #20
 
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I simply think a non-sweet crust is best for an already very sweet filling. It's a matter of keeping something from bring cloying.
Just because you can use something doesn't mean you should.
Some desserts do better with a pate sable/pate sucree, some are best with pate brisee.
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Last edited by Saria; 04-13-2010 at 05:37 PM.
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