|Not my photo...ours was eaten before I could take a |
shot of an individual slice!
Marrying a Kentuckian introduced me to some wonderful food traditions: Bourbon Balls, Hot Browns, Mint Juleps, and Derby Pie! I'm no stranger to yummy Southern foods, being a Virginian myself, and since my mama went to college in Kentucky, I'd certainly heard of all the goodness the Bluegrass State had to offer. The simple (and sad) fact of the matter was that I'd never been lucky enough to taste any of it! So, when the first time my husband took me home to meet his parents, and attend my first Kentucky Derby, my (then future) mother-in-law served up my first Derby Pie and I was hooked. This takes the Southern Staple Pecan Pie to a whole new level and is now a fixture on our Thanksgiving table...and also on Derby Day, of course!
1 pie crust (make your own, or buy one ready-made)
1/2 cup flour
1/2 cup firmly packed dark brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 stick butter, melted and cooled
1 cup pecan halves
1 cup semi-sweet chocolate chips
Whipped cream, for garnish (optional)
Nutmeg, for garnish (optional)
Preheat oven to 350. Place pie crust in pan and crimp edges. Chill for 30 minutes.
Whisk together all ingredients except whipping cream and nutmeg and pour into chilled pie shell.
Bake pie for 35-40 minutes or until filling is golden brown. Cool until just warm. Serve with a dollop of whipped cream and a sprinkling of nutmeg. Pie can be served at room temperature, but my family prefers it warm (so the chocolate is slightly gooey) with Cool Whip or Whipping Cream on top. Additionally, this pie is very rich, so large slices are not necessary!