Derby Pie
This irresistible dessert is everything you love about a chocolate chip cookie but in pie form, plus a hint of Southern charm. Easy to make and always a hit!
Ingredients
- 2 large eggs
- ½ cup (64g) all-purpose flour (may sub cup-for-cup gluten-free flour)
- ½ cup (96g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (112g) butter, softened (I use salted; may use unsalted)
- 2 tablespoons (30ml) bourbon (will still be delicious if you skip it)
- 1 teaspoon (5ml) vanilla
- ¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter)
- 1 cup (170g) semi-sweet chocolate chips (may use dark chocolate chips for slightly less sweetness)
- 1 cup (114g) chopped pecans (may use walnuts or a mix; see notes)
- 1 (9-inch) pie crust (like Pillsbury; may use homemade or a GF alternative; Wholly Gluten-Free makes an excellent one)
- For serving: vanilla ice cream
Instructions
- Preheat the oven to 325°F.
- Prepare the crust: If the pie crust isn’t in a pie plate yet, prepare the unbaked pie crust by placing it in a 9-inch pie plate (don’t grease the plate), lightly pressing into the corners, and crimping the edges. Set aside; the pie crust will not be pre-baked for this recipe.
- Mix the batter: In a large bowl with a hand mixer (or in a stand mixer), beat the eggs until foamy. Add the flour, sugar, and brown sugar and beat until combined. Blend in the softened butter, followed by the bourbon, vanilla, and salt. The mixture should be creamy. Fold in the chocolate chips and nuts.
- Bake: Transfer the batter into the pie crust and smooth the top. Bake for 50 minutes, give or take 5 minutes, or until the top is golden and the center is just cooked through. (Tip: In my oven, 45 minutes yields a slightly gooey center—which many people love but it cuts a little messier—while 50 minutes is fully cooked. All ovens are a little bit different.)
- Serve warm or cool and enjoy with a scoop of ice cream.
- Storage: The pie will keep at room temperature for 3-4 days or in the fridge for up to a week. The baked pie freezes well too.
Notes
A word on the nuts: The nuts provide structure in this recipe, and I always use them for that reason. If you wish to omit, I recommend adding an extra ¼ cup of flour.
Cutting the pie/advance prep: Once cool, the pie firms up and becomes easier to slice in clean pieces. Keep this in mind depending on whether you prefer gooey or not. The pie may also be baked the day before needed. Once cool, cover and let sit at room temperature. If you'd like to serve warm, place the uncovered pie in a 325℉ oven for 10-15 minutes.
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