On the 2nd day of Christmas my true love gave to me…
Two Derby Pies please! Technically I cannot call this pie Derby Pie, but technically it’s not Derby Pie. Though similar, my version eliminates the corn syrup, subs in molasses and uses 60% cacao chocolate chips. The molasses adds a unique depth to the pie and enhances the richness of the chocolate. I baked three different versions to give you the best ratio of the molasses because, which I soon began to realize, it can be a bit overwhelming.
For some background info on Derby Pie…
Specifically, Derby Pie is a chocolate and walnut tart created by Kern’s Kitchen in Prospect, Kentucky. The pie’s name is a registered trademark and is under strict legalities because the pie continues to be produced by the same creators. But, you can find more info on that online…
In addition to Kentucky’s Derby, which is held in May, this pie is often served during the holiday season.
I chose to mashup this recipe with J.Cole’s new album, 4 Your Eyez Only. Let me explain this correlation…
The entire album tells a story. One that has you siting through all the way to the end, on the edge of your seat. Really listening, your mind contemplating every word, asking questions and inferring your own opinions and ideas. The album is a lyrical narrative telling the listener to shut up and listen, urging change. But watch out, you might shed a tear or two.
Stories, pie, and coffee go together, right? I have to say yes.
Dark Chocolate + Walnut Pie
For the crust:
2 C. Flour
3/4 C. Butter, cold (1 1/4 sticks)
For the filling:
1 1/4 C. Walnuts
1 C. Dark chocolate chips
1/2 C. Butter (1 stick)
1/2 C. Brown sugar
1/2 C. Regular sugar
1 Tsp. Vanilla Extract
2 Tbsp. Molasses
For the crust:
1. Cut butter into small cubes; Freeze until very cold.
2. Pulse butter + flour + salt until crumbly.
3. Add 1 tbsp. of ice water until soft dough forms. I used 4-5.
4. Roll into ball, cover, refrigerate at least 1 hr.
5. Roll out into thin sheet, using flour to avoid stickiness. Push into pie plate.
For the pie:
1. Preheat oven to 350 degrees. Put chocolate + walnuts in bottom of pie plate.
2. Beat softened butter + sugars until smooth.
2. Beat in eggs.
3. Beat in vanilla + molasses
4. Pour over chocolate + walnut mixture.
5. Bake 30-40 minutes, or until pie is no longer “wobbly.”