Let’s Celebrate the Kentucky Derby!

One of our favorite parts of working in real estate is getting to know each of you! We love hearing your stories, interests, and passions. While you may get a small snapshot of who we are during the transaction, you may not know that Cambron hails from the Commonwealth of Kentucky and she loves to celebrate the Kentucky Derby!

So we thought we would take a moment and help you plan for the first Saturday in May by sharing the twist on the Derby Pie recipe Cambron makes every year – a true Kentucky delight!  We’ve shared the recipe below.

We would love to know if you plan to celebrate on May 4th. As you get down and derby, be sure to tag or email us photos of your Derby day fixins!  Instagram: @cambronelsey or @laurenzurillarealestate or email us at [email protected]



Lauren & Cambron | Lauren Zurilla & Associates

Mini Derby Pies with Bourbon Whipped Cream

From the blog, “Home Is Where The Boat Is”


  • (2) 12-cup regular size muffin pans
  • 3 ½ inch or 4” round cookie cutter


Pie Ingredients

  • 1 1/2 packages refrigerated pie crusts 3 pie crusts- I got 8 mini pies per pie crust rerolling pie dough scraps
  • 1 1/2 cups chopped pecans
  • 24 pecan halves for topping pies if desired
  • 1 cup 6 ounces semisweet chocolate morsels
  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup bourbon substitute water if you prefer
  • 4 large eggs
  • 1/4 cup butter or margarine melted
  • 2 teaspoons cornmeal
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Bourbon Whipped Cream

  • 1 cup heavy cream
  • 1 – 2 tablespoons confectioners’ sugar to taste
  • 1 tablespoon bourbon


  • Preheat oven to 325° F. Spray 2 muffin tins with nonstick spray.
  • Using a 3 ½ inch or 4” round cookie cutter, cut out pie crust and place in circles of dough in muffin tin.
  • Sprinkle pecans and chocolate evenly in bottom of piecrust; set aside.
  • Combine corn syrup and next 3 ingredients in a large saucepan,and bring to a boil over medium heat.
  • Cook, stirring constantly, 3 minutes. Remove from heat.
  • Whisk together eggs and next 4 ingredients.
  • Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. (If some of your egg bits solidify, pour it through fine mesh strainer before pouring into your pie shell.)
  • Pour filling into prepared piecrust, carefully trying not to overfill. Overfilling will make the mini pies harder to remove from the muffin tin. (I used a 1 ounce cookie/ ice cream scoop to add the filling to the pie crusts.)
  • Top each pie once filled with a pecan half.
  • Bake at 325° for approximately 25 minutes or until set.
  • Cool in pan 5 – 10 minutes, then remove pies from muffin tin to cool completely on wire rack.

Bourbon Whipped Cream

  • With immersion blender:
  • Whip the cream together with sugar and bourbon in a large liquid measuring cup (or other deep, narrow container) instead of a bowl.
  • To avoid spattering, keep the blade submerged, moving the blender up and down to be sure that all of the cream gets mixed, until soft peaks form, about 20 seconds.
  • With an electric hand mixer or balloon whisk:
  • Beat the cream to the desired consistency
  • Chilling the whisk (or beaters) and bowl in the freezer for about 15 minutes will help the cream whip quickly and increase its volume.
  • You can make this whipped cream a day in advance, keep covered tightly with plastic wrap in the refrigerator. If liquid separates from the cream, whip it again to incorporate.