Baking season is officially underway, and this derby pie is the perfect treat to kick off the fall season with.
While I get a bit sentimental with the end of summer, since being in Chicago it only lasts for so long, I do love the cooler air that sweeps through. Fall to me is all about starting to reintroduce those hearty dishes as well as homemade pies. Nothing better than coming home from school and seeing a beautiful cake or pie that my mom had made. Sadly, I’d eat half of it upon arrival because they were just so delicious.
The Perfect Pie Crust
Whenever I’m making a pie, I always start with a homemade crust. Homemade food just tastes better and believe it or not it’s not harder, it just requires a few more minutes but in the end it’s well worth it.
To make a homemade pie simply add together your flour, salt, sugar, and cold butter and break up the butter using your hands until it’s about the size of a small pea or a grain of rice. By doing this, you’ll be able to feel texture and know when it’s at that perfect stage. Even though everything is incorporated, the pie dough still needs a bit of cold water to help bring everything together. I like to start with about a ¼ cup of water and take it from there, but usually, that is enough.
Once the dough is mixed let it chill covered in the refrigerator so that the butter hardens back up. The reason you do this is so that the pie dough is firm when going in the oven because if it isn’t it will fall pretty quickly in the hot oven and fall down the sides of the pan or fall off the outer rim.
Making the Filling
Usually, while I let the pie dough chill, I make the pecan and chocolate filling, which is incredibly easy to make. It is simply 7 ingredients mixed together, that’s it. You may be thinking, “This sure sounds like a pecan pie?” It is essentially a pecan pie, with chocolate chips included which is officially known as a derby pie. The chocolate adds a bit more goodness to the filling, and I think it’s perfect.
After the filling is all done, you will need to roll out your pie dough. As a bonus, I’ve made enough pie dough for 2 pies. You’re welcome! Simply cut the dough in half and freeze the additional piece. For the pie dough, you plan to use in this derby pie, roll it out on a clean floured surface until it is about a ¼” thick and can completely cover a 9” pie pan with room to spare.
One of my favorite things about the GoodCook Stoneware Pie Dish is the built-in outer flutes. I can’t tell you how many times I’ve tried to flute a pie crust shell and it ends up falling or looking terrible. If you love to serve up a beautiful pie, then look no further then this pie dish, it’s awesome.
Pour the filling into the pie with crust and then it’s almost time for baking. Since the pecan pie bakes for more than an hour, that beautiful outside flute can tend to burn. GoodCook has remedied that issue with its amazing adjustable pie crust shield. It’s made of high-temp silicone so it can withstand the heat in the oven while guarding your beautiful fluted rust without burning it. This, my friends, is a game-changer. Now, you’re ready for baking.
The hardest part about this pie is waiting for it to cool to room temperature. It looks amazing and smells so delicious. I usually finish of my derby pies with some fresh whipped cream and thanks to the GoodCook Oodletip deposable piping bags you can now have a beautiful whipped cream topping on top just like at the professional bakeshops. It’s incredibly easy to use and such a cool tool to just take your recipe to the next level.
Now that baking season is back in style, this derby pie should definitely be on your list of things to make this fall!
Craving More Recipes From Chef Billy Parisi?
Why not try…
- Huevos Rancheros Tostadas
- Peach, Blueberry, and Ricotta No Churn Ice Cream
- Spice Rubbed Pork Chops with Roasted Pineapple Salsa
For the Crust
- 2 1/2 cups of all purpose flour
- 1 tablespoon of sugar
- pinch of salt
- 2 sticks of unsalted butter
- 1/4 cup cold water
For the Filling
- 1 1/2 cups of lite corn syrup
- 3/4 cup brown sugar
- 1/3 cup melted unsalted butter
- 4 large eggs
- 1 tablespoon vanilla
- 5 cups pecan halves
- 1 cup semi-sweet chocolate chips
Preheat the oven to 375°.
Pie Crust: In a large bowl add in the flour, sugar, salt and butter and break up the butter using your fingers until it is the size of a small pea or rice. Mix in the water and combine using a fork until a soft pie dough is formed.
Chill in the refrigerator for 30 minutes
While the pie dough is chilling, in a large bowl mix together the corn syrup, brown sugar, vanilla, 4 cups of pecans and chocolate chips until combined. Set aside.
Remove the pie dough from the fridge and cut it in half. Reserve 1 half in the freezer covered in for up to 2 months.
Roll out the remaining pie dough on a clean surface dusted with flour until it is about a ¼” thick.
Transfer the pie dough to the fluted pie pan and form the dough to the pan. Cut off any access and discard.
Form the silicone pie crust shield around the outside of the fluted edge and bake at 375° for 30 minutes then turn the head down to 350° and bake for 30 more minutes or until set in the center.
Remove from the oven and cool completely to room temperature.
Slice and serve with whipped cream.