Though similar to Derby Pie, this option 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.
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. Listening intently, your mind contemplating every word, you find yourself asking and answering questions – 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, there’s also a tear shedding aspect that you may not be able to avoid. Stories, pie, and coffee often go together, after all. Bake & stream below:
Dark Chocolate Walnut Pie
- 2 c. Flour
- Pinch salt
- 3/4 c. Butter, unsalted, (1 1/4 sticks)
- Ice water
- 1 1/4 c. Walnuts
- 1 c. Dark chocolate chips
- 1/2 c. Butter, unsalted (1 stick)
- 1/2 c. Brown sugar
- 1/2 c. Granulated sugar
- 2 Eggs, large
- 1 tsp. Vanilla extract
- 2 tbsp. Molasses
For the crust:
1. Cut 3/4 c. cold butter into small cubes; Freeze until very cold.
2. In a food processor, pulse ice cold butter, 2 c. flour, and salt until pea sized pieces form.
3. Add 1 tbsp. of ice water and pulse again until a soft dough forms. I used 4-5 tbsp.
4. Roll the dough into a ball, cover, and refrigerate at least 1 hr.
5. Once chilled, on a floured surface roll the dough into a thin sheet using a rolling pin, until the dough is about 1/4 of an inch thick. Arrange dough into a pie dish to your liking.
*Dough is enough for one 9 inch pie or two 4-5 inch mini pies.
For the pie:
1. Preheat oven to 350 degrees F. Arrange chocolate and walnuts in the bottom of your pie plate. If creating two mini pies, divide chocolate and walnuts in half to be distributed.
2. In a large bowl, using an electric mixer, beat softened butter and sugars until smooth.
2. Beat in eggs followed by vanilla and molasses.
3. Pour egg mixture over the chocolate and walnuts. If creating two mini pies, divide egg mixture in half to be distributed.
5. Bake approximately 35-45 minutes for a full pie; 25-35 minutes for mini pies. Pie will have a firm outer edge and slightly wobbly middle. Allow to cool before slicing.