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Comments

1. Julie May 26, 2013 at 10:43 pm

   Kelly – Do you refrigerate your Derby Pie or store it on the counter? Thanks!

   • Kelly May 27, 2013 at 5:30 pm

     I put mine on the counter, no need to refrigerate. Plus, it probably won’t last that long!
2. Stacey Jones September 2, 2013 at 6:18 pm

   What type of pie shell do you use? And safe ro assume ita not a grahm cracker crust.

   • Kelly September 3, 2013 at 9:17 am

     I use a regular pie shell. Not a graham cracker crust.

     • Lisa November 27, 2013 at 10:30 pm

       I use a shortbread pie crust.
   • Austin May 5, 2018 at 11:36 am

     I live in Kentucky and I’ve used both. I personally prefer a graham cracker crust. I also prefer walnuts to pecans. Tradition says dough crust with pecans, though.
3. amy December 14, 2013 at 4:56 am

   do you use all purpose flour or self rising 🙂

   • Kelly December 15, 2013 at 1:58 pm

     Just all purpose for this recipe!
4. Dawn November 23, 2016 at 11:34 pm

   I used self rising flour and it is still wet in center. What should I do
5. Frankie Mobley April 15, 2019 at 12:28 am

   just wait until the next day and it will be congealed perfectly