Kentucky Derby Pie
1 unbaked pie shell (commercial or see recipe below*)
1/2 cup flour
1 cup sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
real whipped cream
Preheat oven to 350 degrees.
Line a 9-inch pie plate with unbaked pie crust.
Mix together flour and sugar. Stir in eggs, then butter. Stir in vanilla, chips and nuts. Pour mixture into prepared pie shell. Bake 30-40 minutes, or until set.
Pie is best served warm with a dollop of fresh real whipped cream. To re-warm, place pie slice in 350 degree oven for 8-10 minutes.
2 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup cold butter (2 sticks)
1/4 cup ice water
Combine flour, sugar, salt and flour. Slice butter and ‘cut-in’ to flour until mixture resembles coarse corn meal. Add ice water slowly, tossing with flour and butter just until mixture holds together. Press into a flattened disk, wrap and chill thoroughly (overnight). Press into pie plate.
Makes one 9-inch pie, serves 8. Like any favorite local recipe, Kentucky Derby Pie has many slight variations. Basically it is a chocolate chip and nut pie in a buttery crust. It’s fame is associated with (obviously) the Kentucky Derby. Many variations try to duplicate the famous “Derby Pie.” “Derby Pie” is the registered trademark of Kern’s Kitchen and is a highly guarded secret recipe.
If you wish to enjoy Kentucky Derby Pie you don’t want to know the nutrition analysis. This is one of ‘those’ decadent desserts you enjoy a small slice of heaven and then balance out the rest of the day with foods which are more nutrient rich. It is a delightful desert to serve while watching the running of the Kentucky Derby, first weekend in May.