Homemade Derby Pie

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Homemade Derby Pie: A Decadent Chocolate-Nut Perfection!

Step into the world of Southern charm and irresistible indulgence with this classic Homemade Derby Pie. Often shrouded in mystique and beloved for its rich, gooey center, this pie is a true confectionery treasure. Imagine a perfect balance of buttery, sweet filling studded generously with crunchy pecans and melty semi-sweet chocolate chips, all nestled within a flaky pie crust. It’s a decadent dessert that’s surprisingly easy to make, delivering an experience akin to a warm chocolate chip cookie and a pecan pie rolled into one.

This recipe is a testament to the fact that some of the most profound flavors come from simple, quality ingredients expertly combined. The “no jiggle” test is key to achieving that ideal gooey-but-set consistency that makes Derby Pie so famously addictive. Perfect for special occasions, holiday gatherings, or simply when you crave a truly comforting and luxurious treat, this Derby Pie is guaranteed to earn rave reviews and disappear quickly!

Ingredients:

  • 1 stick (½ cup / 115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 tablespoon vanilla extract (good quality, for best flavor)
  • 2 large eggs, at room temperature
  • ⅓ cup (40g) self-rising flour
  • ½ cup (55g) chopped pecans
  • 6 oz (approx. 1 cup) semi-sweet chocolate chips (or chopped semi-sweet chocolate bar)
  • 1 frozen deep-dish pie crust (9-inch diameter)

Equipment:

  • Large mixing bowl
  • Whisk or sturdy spoon
  • Measuring cups and spoons
  • Rubber spatula
  • Sheet pan (for baking the pie)

Instructions:

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Place the frozen deep-dish pie crust directly onto a sturdy sheet pan. This will catch any potential spills and make it easier to transfer the pie in and out of the oven.

  2. Start the Filling – Melt Butter: In a large mixing bowl, melt the 1 stick of unsalted butter. You can do this in the microwave (in 15-second intervals) or over a double boiler. Allow the melted butter to cool slightly for a minute or two.

  3. Mix in Sugar & Vanilla: To the melted butter, add the 1 cup of granulated sugar. Mix very well with a spoon until thoroughly combined and smooth. Stir in the 1 tablespoon of vanilla extract and mix again.

  4. Add Eggs: Add the 2 large eggs to the butter-sugar mixture. Mix vigorously and thoroughly with your spoon or whisk until the eggs are fully incorporated and the mixture is uniform.

  5. Incorporate Flour: Add the ⅓ cup of self-rising flour to the wet ingredients. Mix well with your spoon until no dry streaks of flour remain and the batter is smooth. Remember, because it’s self-rising flour, it already has the leavening agents mixed in, so no need for baking powder or soda!

  6. Fold in Pecans and Chocolate Chips: Gently fold in the ½ cup of chopped pecans and the 6 oz of semi-sweet chocolate chips using a rubber spatula. Mix just until they are evenly distributed throughout the batter.

  7. Pour into Pie Crust: Carefully pour the prepared Derby Pie filling into the frozen deep-dish pie crust on the sheet pan. Spread the filling evenly.

  8. Bake: Carefully place the sheet pan with the pie into the preheated oven. Bake at 350°F (175°C).

    • Begin checking the pie after about 30 minutes of baking.
    • To Test for Doneness: Gently jiggle the pie. The middle should be mostly set with only a very slight, barely perceptible jiggle. If it still jiggles significantly, continue baking for a few more minutes, checking every 2-3 minutes, until it no longer jiggles. The top should be set and golden brown.
    • Total baking time will vary, but usually falls between 30-40 minutes.

  9. Cool & Serve: Once baked, remove the pie from the oven and allow it to cool on the sheet pan for at least 30-60 minutes before slicing. This allows the gooey center to set up further. Derby Pie is truly exceptional when served warm! You can gently reheat individual slices in the microwave for a few seconds before serving.

Tips for a Perfect Derby Pie:

  • Frozen Pie Crust: Using a frozen pie crust is convenient and helps prevent the bottom crust from becoming soggy.
  • Self-Rising Flour: Ensure you use self-rising flour as specified. If you only have all-purpose flour, you can substitute by adding ½ teaspoon baking powder and ¼ teaspoon salt for every ½ cup of all-purpose flour (so for ⅓ cup, it’s roughly ¼ tsp baking powder and a pinch of salt). However, using self-rising makes it foolproof!
  • Don’t Overbake: The key to that signature gooey center is not to overbake. The “no jiggle” test is perfect. The edges will be set, but the center should remain wonderfully soft and fudgy.
  • Quality Vanilla: Since vanilla is a prominent flavor, using a good quality pure vanilla extract will make a noticeable difference.
  • Pecans & Chocolate: Chop your pecans to your desired size; smaller pieces distribute more evenly, while larger chunks offer more distinct crunch. You can also mix up the chocolate chips – dark chocolate for more bitterness, or even milk chocolate for extra sweetness.
  • Serving Temperature: While delicious at room temperature or chilled, serving Derby Pie warm truly enhances the melted chocolate and gooey texture.

Serving Suggestions:

Derby Pie is a showstopper on its own, but you can elevate the experience even further:

  • A Scoop of Vanilla Ice Cream: The classic pairing! The cold, creamy ice cream melting into the warm, gooey pie is pure bliss.
  • A Dollop of Whipped Cream: Light and airy whipped cream provides a lovely contrast to the richness of the pie.
  • A Drizzle of Caramel or Chocolate Sauce: For ultimate decadence.

Storage:

  • Store leftover Derby Pie loosely covered at room temperature for up to 1-2 days, or in the refrigerator for up to 3-4 days.
  • To enjoy that warm, gooey texture again, gently reheat individual slices in the microwave for 15-30 seconds.

Enjoy this truly indulgent and beloved classic pie!

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