Derby Pie……

Pie.  Not something I EVER make.  It’s the crust.  I am always scared of the crust.  That was until my friend Ashley gave me a easy recipe!  It literally mixes together in two seconds in a bowl, and press into the pan.  It is good for quiche and pies, though for pies I would add about 1 to 2 teaspoons of sugar to the pie crust.

Now onto the filling.  This is a simple pie.  Chocolate chips, walnuts or pecans and a cooked filling. Pour in crust and bake.

I took this to my in-laws one night for dinner.  They all said it was just “ok”. Then they ate another piece of it……

We also established that my mother in law has 2 favorites when it come to pie. 1) Pumpkin pie, 2) Pie.  Yes, pie.  Let’s say she isn’t real picky.

One other tip! Serve this pie warm.  When it is cool, it isn’t as yummy as warm!  Awesome with ice cream!

Derby Pie

Crust:

1 1/3 cup flour

1/2 tsp salt

1/3 cup vegetable oil

2 TBSP cold water

   In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.   Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.

*I do not prebake for this recipe!

Filling:

1/2 cup flour

1 cup sugar

2 eggs, beaten

1/2 cup melted butter

2 tablespoons Kentucky bourbon(optional, I left it out)

1 cup chopped walnuts

1 1/4 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

pinch of salt

1 ready-made piecrust

Preheat oven to 350 degrees F.  Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked piecrust. Bake for 40 to 45 minutes. Let cool before slicing.

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