Derby Pie

If you have read any of my other instructables you might already know I worked as a I worked as a pâtissier and a sauté chef for a while in a exclusive club and made many different types of desserts.  Here is another seasonal desert I always used to make around late April and early May.

• 2 sticks or (1/2 pound) of salted butter 
• 1 packed cup of brown sugar (about 1/2 pound)
• 1 tbsp vanilla extract
• 1/8 cup of rum or bourbon
• 4 eggs
• 2 cups of chocolate chips
• 2 cups of pecans roughly chopped

What you will need for the pie crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

What you would need for the garnish:

• 1 cup of heavy whipping cream
• 1/4 cup of powdered sugar
• 1/4 tsp of cream of tartar
• 1 tsp of vanilla extract

1. In a large bowl, combine flour and salt. Cut in butter with a pastry cutter or a fork until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball.
2. Wrap in plastic and refrigerate for 4 hours or overnight.
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. Now bake at 400ºF for around 10 minutes or until it is golden.
5. Remove and let cool for about 5 minutes

for the pie filling:

1. Melt the butter in a large microwavable bowl (do not get the butter to hot)
2. Add in in the brown sugar and vanilla to cool it down some and mix
3. Now adding in all for of the eggs,  mix this especially well to thoroughly incorporate the eggs
4. Now add in in the chocolate chips and pecans, mix again

Now just pour the mixture into the shell making sure the chocolate chips are able to spread evenly through the bottom of the pie shell when pouring. 

When I originally learned this recipe it was being cooked in an industrial gas blower oven and was cooked at a lower temperature(325ºF) for a short amount of time.  I was able to convert the cook time and temperature to work in a conventional oven.

Bake at 350ºF for 40 minutes

Now the pie will rise and slightly bubble when it is baking but when it cools it will go back down.  While it is baking you can make the Whipped cream that will go on top.  Here is the recipe for the whipped cream if you have never made it before:

1. Beat the heavy whipping cream in a mixture on high for a few minutes and you will see it become light and fluffy.
2. Add in the sugar, cream of tartar and vanilla extract while it is being whipped.
3. Done

The pie needs to cool for at least 4 hours before cutting into it or just place it into the fridge for 2 hours. it is best served slightly warm but is good cool too.  Any un-eaten pie should be refrigerated and is good for about a week.

Finally just add a dollop to the cut slices of pie and you are done