Description
Derby Pie is a classic American dessert featuring a rich, gooey filling of chocolate chips and toasted pecans nestled in a flaky pie crust. This indulgent treat combines the sweetness of brown sugar with the buttery depth of vanilla and melted butter, baked to perfection for a warm, comforting dessert perfect for gatherings or special occasions.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tbsp all-purpose flour
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, packed brown sugar, melted unsalted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour to the wet mixture, mixing thoroughly to incorporate.
- Add Chocolate and Pecans: Fold in the semi-sweet chocolate chips and chopped pecans to evenly distribute them within the filling.
- Fill Pie Crust: Pour the prepared filling mixture into the unbaked 9-inch pie crust, spreading it out evenly.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes. The filling should be set but maintain a slight jiggle in the center, indicating perfect doneness.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. This helps the filling to set properly.
- Serve: Serve slices plain or topped with whipped cream or vanilla ice cream for an extra indulgent finish.
Notes
- Ensure the pie is fully cooled before slicing for cleaner pieces and better texture.
- Use fresh pecans for the best flavor and texture.
- You can substitute the semi-sweet chocolate chips with dark chocolate chips for a richer taste.
- Storing leftover pie in the refrigerator is recommended to maintain freshness.
