This recipe for Derby Pie is so easy. The original recipe was created at Melrose Inn in Kentucky, known for their famous desserts. My recipe for this ooey, gooey, chocolate chip pie, which comes from my sweet mother-in-law, leaves off the Kentucky bourbon included in the original recipe.
My Kentucky-born-and-bred husband loves this pie. Any time we have a family event or birthday or something special going on, he asks me for this pie. You can put this together really quickly.
You probably have all you need on hand: pie shell, chocolate chips, nuts, sugar, flour, butter, and 2 eggs. You’re just mixing it up and pouring it in the pie shell to bake. Plus, it keeps well. I don’t even refrigerate it, but let me tell you, it doesn’t last long, so you really don’t have to worry about how you will store leftovers.
Try it! For such a decadent dessert, you’ll be surprised at how simple it is to make.
- ¼ cup butter
- 1 cup sugar
- ½ cup flour
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 cup chocolate chips (semi sweet)
- 1 cup chopped pecans
- 1 nine-inch unbaked pie shell
- Melt and cool butter.
- Mix sugar and flour, then add in butter and other ingredients.
- Pour in unbaked pie shell and bake at 350° for 35 minutes.
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Kelly – Do you refrigerate your Derby Pie or store it on the counter? Thanks!
I put mine on the counter, no need to refrigerate. Plus, it probably won’t last that long!
What type of pie shell do you use? And safe ro assume ita not a grahm cracker crust.
I use a regular pie shell. Not a graham cracker crust.
I use a shortbread pie crust.
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.
do you use all purpose flour or self rising 🙂
Just all purpose for this recipe!
I used self rising flour and it is still wet in center. What should I do
just wait until the next day and it will be congealed perfectly