This recipe, a version of the famous—and zealously trademarked—Derby Pie® from Louisville, Kentucky, is made with pecans instead of walnuts.
FOR THE CRUST:
- 1 1⁄2 cups flour
- 1 tbsp. sugar
- 1⁄2 tsp. salt
- 6 tbsp. cold butter, cut into small pieces
- 2 tbsp. cold vegetable shortening, in small pieces
FOR THE FILLING:
- 1 cup sugar
- 6 tbsp. flour
- 8 tbsp. unsalted butter, melted
- 2 eggs
- 1 1⁄2 tsp. bourbon, or vanilla extract
- 1 cup coarsely chopped shelled pecans
- 1 cup semisweet chocolate chips
- For the crust: Sift together flour, sugar, and salt into a medium mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 4 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a disk, and dust with flour. Wrap disk in plastic and refrigerate for 1 hour.
- Preheat oven to 325°. Remove dough from refrigerator and allow to sit at room temperature to soften slightly before rolling out, on a lightly floured surface, into an 11″ round. Fit dough, without stretching it, into a 9″ pie pan. Fold edge under and crimp. Using a fork, prick bottom lightly all over.
- For the filling: Combine sugar and flour in a medium bowl. Stir in butter and eggs. Add bourbon, then pecans and chocolate chips, and mix well. Pour filling into prepared crust and bake until crust is a pale golden color and filling is set, 50-60 minutes. Allow to cool before serving. Serve with whipped cream, if you like.