I think it's time for a little "Derby Pie"

Kentucky Derby Chocolate Pecan Pie Recipe

NOTE: This recipe makes a large amount of batter, so be sure to use a 10-inch deep dish pie pan. A stoneware pie pan with high sides works well. When shaping and fluting the pie crust, make sure to bring the sides up high enough to hold all the Kentucky Derby Pecan Pie filling.

•Recipe for 10-inch Single Crust Pie Crust (Click on the Best Ever Pie Crust Recipe. This recipe makes enough for 2-4 crusts. You can divide the recipe in half or freeze the extra crusts.)
•1/2 cup butter (1 stick), melted
•1/4 cup white sugar
•3/4 cup brown sugar, packed
•3/4 cup Karo light corn syrup
•4 large eggs
•1 1/2 teaspoons vanilla
•1/4 cup bourbon
•3/4 cup gourmet chocolate chips
•1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired
How To Make Kentucky Derby Chocolate Pecan Pie

•Preheat oven to 350 degrees F.
•Roll crust according to my directions in the Best Ever Pie Crust Recipe, or use a store bought pre-baked pie crust, line a 10-inch deep dish pie pan with the dough, and flute the edges as desired.
•In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
•Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
•Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
•Serve warm, or cool completely before serving with whipped cream or a scoop of vanilla ice cream.
•Yields 8-10 slices.

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Refills and soft dirt?

DONE!