How to Make Derby Pie

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How to Make Derby Pie Recipe
17 Steps
Ingredients
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1
Start the pie filling: 1 c sugar, 1 cup light corn syrup

Start the pie filling: 1 c sugar, 1 cup light corn syrup

2
Add 5TB butter and bring to a gentle boil medium low heat. Allow to boil about 4-5 minutes

Add 5TB butter and bring to a gentle boil medium low heat. Allow to boil about 4-5 minutes

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3
Once finished, sit aside and let cool for 20 minutes.  Allow three eggs to come to room temp and start the pie crust

Once finished, sit aside and let cool for 20 minutes. Allow three eggs to come to room temp and start the pie crust

4
In a food processor, or use a pastry cutter..pulse together: 2 1/2 c flour, 2TB sugar, 1tsp salt, 1/2 cold butter and 1/2 cup vegetable shortening

In a food processor, or use a pastry cutter..pulse together: 2 1/2 c flour, 2TB sugar, 1tsp salt, 1/2 cold butter and 1/2 cup vegetable shortening

5
Pulse until it resemble large crumble

Pulse until it resemble large crumble

6
Add enough COLD water until it starts to form  a ball. Start with 1/4 cup and keep adding as needed. This makes a double pie crust

Add enough COLD water until it starts to form a ball. Start with 1/4 cup and keep adding as needed. This makes a double pie crust

7
To roll out dough, I lay down two pieces of plastic wrap

To roll out dough, I lay down two pieces of plastic wrap

8
Form a disc, and flour the surface

Form a disc, and flour the surface

9
Lay another layer of plastic wrap over the dough and roll out to about 1/2 inch thickness

Lay another layer of plastic wrap over the dough and roll out to about 1/2 inch thickness

10
Remove the top layer of wrap, and pick the bottom up so that you can flip over your hand to move to pie dish

Remove the top layer of wrap, and pick the bottom up so that you can flip over your hand to move to pie dish

11
Place over hand..

Place over hand..

12
And form to your design  I like a more rustic looking pie shell. I don't pinch or fork the edges

And form to your design I like a more rustic looking pie shell. I don't pinch or fork the edges

13
Remaining dough; shape a disc and wrap in plastic. Then freezer bag. Into the freezer

Remaining dough; shape a disc and wrap in plastic. Then freezer bag. Into the freezer

14
Cover the bottom of pie shell with 1/2 cup pecans and as many choc chips as you want.  I use semi sweet

Cover the bottom of pie shell with 1/2 cup pecans and as many choc chips as you want. I use semi sweet

15
Then add one egg at a time into your filling. Stir quickly bc the filling is hot. Once done, Pour into pie shell, over the nuts and chocolate

Then add one egg at a time into your filling. Stir quickly bc the filling is hot. Once done, Pour into pie shell, over the nuts and chocolate

16
Bake 325 for about 55-60 minutes. The filling will be a little jiggly when you remove. That's ok, it will sit up as it cools

Bake 325 for about 55-60 minutes. The filling will be a little jiggly when you remove. That's ok, it will sit up as it cools

17
Crunchy top, rich crust and caramel-y center! Enjoy

Crunchy top, rich crust and caramel-y center! Enjoy

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