Cedar Hill Farmhouse

updated COUNTRY FRENCH

Toll House Derby Pie

By 18 Comments

When I asked my family what they wanted me to make for dessert recently, everyone chimed in

“TOLL HOUSE DERBY PIE!!!”

This family favorite is made from a recipe from my dear friend, Kathy who is a fabulous cook.  I admit that most of her recipes start with “take a stick of butter”, but really can you go wrong with butter?

First you need to make your own crust.  I know it takes a little time, but I love using a rolling pin, so it’s not a problem for me.  I have lots of vintage family rolling pins, but I used my marble one for this task.  I put in the freezer first like my friend Sheila suggested and the dough did not stick to my roller. Thanks for the tip Sheila. She also told me that putting a wooden spoon across the top of a pan of boiling pasta will keep it from overflowing.  (Okay she was wrong about that one.  Learned that the hard way.)  But this tip is “spot on.”

RICH PASTRY PIE CRUST  

2 1/4 cup sifted all purpose flour
1 teaspoon salt

1 tablespoon sugar

3/4 cup butter (original recipe called for shortening)
1 egg yolk
1/4 cup buttermilk

·   Siftflour with salt and sugar. Cut in butter until mixture resembles fine crumbs (don’t be in too much of a hurry here it needs to be very fine.)
·  Beategg yolk; blend in buttermilk.  (The buttermilk adds a wonderful and unexpected tang to the flavor.) Add to dry ingredients, tossing with fork into a soft dough. Don’t handle any more than you have to for he flakiest crust.  Add any buttermilk if dough is too dry or flour if too wet.  (This is where experience comes in and it is hard to explain here what the right consistency is.  If the dough cracks a lot when you roll it out, it is too dry.  If when you roll it out, it is sticking a lot to the roller, it is too wet.)
·  Dividedough in half if you are using regular pie tins, but if you are using a deep-dish pie pan, then use about 2/3 of the dough for the crust. Form each into ball. Cover with plastic wrap and let it sit in the frig for 10 to 20 minutes.  Sprinkle a little flour on your surface where you will be rolling out the dough.  Flatten dough with rolling pin and roll to about 1/8 inch thick.  When the dough is rolled out so that it is big enough for pan, fold it into fourths. Then place in pie tin, and unfold.  Trim edges with a fork or your fingers.

 

TOLL HOUSE DERBY PIE  
2 eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 cup real butter, melted and cooled to room temp.
1(6-ounce) package semisweet chocolate morsels
1 cup chopped pecans
1 (9-inch) homemade, unbaked pie crust
Real whipped cream or fine quality vanilla ice cream

·  Preheat oven to 325o. In large bowl, beat eggs until foamy: beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate morsels and nuts.

·  Pour into deep-dish pie shell and bake for 53 minutes in lower oven.  Do not overbake or it will be too dry.  This is a very important point.  If the pie is gooey when it comes out, don’t worry, it will firm up as it cools.  If you overbake the pie it will be dry.  Try to underbake it rather than overbake.
·  Serve warm with real whipped cream or topped with fine quality ice cream like Bluebell!

Optional: Before topping with whipped cream or ice cream, drizzle on some warm, homemade hot fudge sauce, then whipped cream or ice cream.

Oh I am getting hungry just writing this.  Enjoy!! 

Comments

  1. Betsy@ coastal-colors says

    What’s not to love? It has all of my favorite ingredients! This looks and sounds amazing! Thanks for sharing such a yummy recipe! I have to try this! I think I saw a new picture of you; it’s great!

    Reply

  9. Tracey says

    Wow!! This sounds delicious…and so rich! I bet one piece would satisfy even the biggest chocoholic. Thanks for sharing such a wonderful recipe!!

    Reply

  13. mary beth says

    Oh my dear! I am sure I will eat this whole thing all by myself! I am intrigued by the crust too…shame on you for showing us this so quick after the holidays..I just got rid of the last of the cookies! sop much for healthy eating, right? Oh well, life is short…eat pie girlfriend!

    Reply

  15. On Crooked Creek says

    Anita,
    Sounds like a “keeper” recipe…pecans and chocolate…and butter! Your photos make me envy this divinely baked dessert! Can’t wait for a free weekend to try this one out! Thanks!
    Pat

    Reply

  18. Le Farm says

    Pizza or pie for breakfast sounds so good right now…! that looks heavenly. There is a restaurant in Durham/Raleigh called “The Angus Barn” that makes a chocolate chess pie that sounds very similar and a sawdust pie that they add pecans and coconut without the chocolate. Both are top sellers and they freely share the recipes. FYI…the last thing I did with my rolling pin was smooth out the air bubbles on vinyl flooring! Time for a new one!
    Suzanne @Le Farm

    Reply

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