The classic Derby Pie was the brainchild of the Kern family of Kentucky, some 50 years ago!
I love everything about the pie, but to me, it’s too heavy with sugar and reminds me of pecan pie, which I haven’t historically been very fond of. So with their inspiration, taste the equally satisfying twist on the original, but with less sugar and fat.
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- 1 (9-inch) unbaked, prepared pie shell
- 1/4 cup butter or margarine, softened
- 3/4 cup brown sugar
- 3/4 cup flour
- 3 eggs
- 1 cup chocolate chips
- 1 cup mixed nuts, crushed
- 1/4 cup nonfat, evaporated milk
- 1/4 cup Kentucky bourbon, optional
- Powdered sugar for dusting
- 1 Preheat oven to 350-degrees F. Lightly grease a cookie pan with nonstick cooking spray; set aside.
- 2 Place pie shell in a 9-inch pie pan and flute edges if desired; set aside
- 3 In a large bowl, beat butter and sugar until blended completely, using an electric mixer on high speed. Reduce to low and beat in flour until well incorporated
- 4 Add milk and eggs, continuing to beat on low until as smooth as possible.
- 5 Fold in the chocolate chips and mixed nuts. Pour into prepared pie shell and place on a large baking sheet
- 6 Bake 32-34 minutes, or until firm in the center. Remove to cool completely and dust with powdered sugar before serving