How to Make Derby Pie

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

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

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

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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

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Pulse until it resemble large crumble

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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

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

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Form a disc, and flour the surface

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

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

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Place over hand..

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

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

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

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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

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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

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

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