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Classic Derby Pie: Warm, Gooey, and Irresistible

Classic Derby Pie: Warm, Gooey, and Irresistible

This Southern classic features a rich, fudgy center filled with chocolate chips and pecans inside a crisp crust.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ⅓ cup self-rising flour
  • ½ cup chopped pecans
  • 6 ounces semi-sweet chocolate chips
  • 1 frozen deep-dish pie crust

Equipment

  • Mixing Bowl
  • Spoon or spatula
  • Measuring cups
  • Measuring spoons
  • Oven-safe deep-dish pie pan
  • Sheet pan

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Melt the butter in a medium mixing bowl.
  3. Add the sugar to the melted butter and stir well until combined.
  4. Mix in the vanilla extract.
  5. Add the eggs one at a time and mix thoroughly after each addition.
  6. Stir in the self-rising flour until the mixture is just incorporated.
  7. Fold the chopped pecans and chocolate chips into the batter evenly.
  8. Pour the batter into the frozen pie crust and smooth the top gently.
  9. Place the pie pan on a sheet pan to catch any potential drips.
  10. Bake for approximately 30 minutes.
  11. Check for doneness by gently shaking the pan; the center should jiggle slightly but be mostly set.
  12. Remove the pie from the oven and allow it to cool slightly before slicing.

Notes

Start checking the pie at 25 minutes to ensure the center stays gooey without overbaking.
The pie will continue to set as it cools so do not wait for the center to be completely firm in the oven.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the best experience.
Leftovers can be stored in an airtight container at room temperature for two days or refrigerated for four.
You can substitute walnuts or almonds if you prefer them over pecans.