I’m a pie gal… give me a piece of good ole pie over cake any day! Like this not-derby “horserace pie.” LOL
I didn’t know for years, and most folks still do not know, you cannot call your pie “derby pie.” If you do, you might just have a lawsuit showing up on your doorstep. The Kern’s had foresight years ago to trademark “derby-pie” and have been known to aggressively protect it. So while I share this pie I’ve made for decades with you, known for years as that but made a little differently, you will NOT hear me calling it “derby pie.” Imma not going to get all into that, but you can read all about the trademark those folks obtained here for those details. And more here too from the Smithsonian!
According to their web site, their pie has walnuts, and bourbon, neither of which you will find in my pie recipe. So I guess I was just confused for years since the recipe came to me with that name. Maybe I’ll have a ‘name that pie’ contest!
Just about everybody has their version of this simple and “wow-some” gooey-on-the-bottom chocolate pecan pie. I’ve had this recipe for decades and no idea from whence it came. I just know it’s good, it’s quick and easy to make, and checks off several boxes… chocolate pie, pecan pie, and even brownie pie! And best of all…
the recipe makes TWO pies… one to keep and one to share.
Do you have a version of your own? Do come over to my facebook community and share it!
And till then…. make PIE! Just don’t be make’n no derby pie.
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"This is NOT 'derby pie' Pie!"
- 2 eggs, slightly beaten
- 1 cup sugar
- 1 stick butter, melted and cooled
- 1 12 ounce semi-sweet chocolate chips
- 1 16 ounce chopped pecan pieces
- 2 teaspoons vanilla extract
- 2 9" pie crusts (not deep dish)
- Preheat oven to 350.
- Poke bottom of crust a few times with fork and place into oven while it preheats.
- Mix all ingredients together and divide into the 2 pie crusts.
- Bake about 35-40 minutes until set in the middle. Let cool a bit before cutting.