Recipes

Kentucky Derby Pie {Menu Monday}

I’m the farthest thing from a math whiz, but I do know that today is 3/14 and that means it’s Pi(e) Day! I’ll do a little math if it gives me an excuse to eat pie. My favorite pie (and one of my all time favorite desserts) is Kentucky Derby Pie. The rich, chocolatey sweetness of the filling is perfectly complemented by the salty crust – I’ve never met someone who didn’t enjoy a slice of this goodness!

There’s no better way to celebrate Pie Day than with a slice of Derby Pie. I’ve seen a few different recipes for this dessert floating around,Β but this one is my favorite.

Kentucky Derby Pie

Kentucky Derby Pie (recipe appears courtesy of RefreshHer)

  • 1 stick butter or margarine, melted and cooled
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup walnuts or pecans
  • 1 cup semi-sweet chocolate chips
  • Unbaked pie shell (I like this recipe for Frannie’s Lard Crust, but Pillsbury’s works well too!)

Add sugar, eggs, and vanilla to cooled butter. Stir well. Stir in nuts and chocolate chips. Pour into unbaked pie shell. Bake at 350 degrees for 30 minutes.

Happy Pie Day!


On The MenuΒ 

Breakfast:Β 

Lunch:

Supper:

Menu Plan with Me
Menu-Plan-Monday-for-the-week-of

19 thoughts on “Kentucky Derby Pie {Menu Monday}

  1. I’d love to join you for pie, spaghetti, salisbury steaks and dumplings this week! They all sound amazing! I don’t think I’m going to have time to whip up a pie for Pie Day, so I may have to compromise with some cookies and mark my calendar for next year. Question for you: I notice that you buy and cook bacon regularly – what is your easiest (read least messy) favorite way to prepare bacon? I enjoy bacon, but the mess makes me rarely prepare it.

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    1. I wish you could come over for supper one night! Wouldn’t that be so fun?! Paul makes his own breakfast of bacon and eggs (unless I’m off that day, then I make it for him). Yes I agree it makes such a mess on the stove. If I’m making a big batch for breakfast, I do it in the oven the way Martha Stewart does. It’s much easier to clean up.

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  2. Since you said you hadn’t tried rhubarb pie, I’m sharing my favorite recipe. It’s a combo of instructions from several cookbooks and years of family trial and error. πŸ˜‰ Rhubarb is only in season here during late spring/early summer, so I have to get my fill then, or freeze some for later. So tasty! πŸ™‚

    RHUBARB PIE
    1 1/2 cups granulated sugar
    1/3 cup all-purpose flour
    1 1/2 teaspoons cinnamon
    2 eggs (slightly beaten)
    1 tablespoon milk
    4 cups rhubarb
    Double crust pastry (also lovely with a lattice top)

    1. Prepare double crust pastry per your favorite recipe, and line a 9-inch pie dish (deep dish) with bottom crust.
    2. Wash and peel rhubarb stalks, then chop into 1-inch pieces. Set aside.
    3. Add sugar, flour and cinnamon to medium/bowl, stir to blend.
    4. Beat eggs slightly in a small bowl, and stir them into the dry ingredients, along with the milk.
    5. Stir rhubarb into the bowl mixture until it’s well-coated, then pour into pie dish.
    6. Add top pastry crust or lattice top. Cut slits for steam if using a full top crust.
    7. Bake at 400 degrees for 50-60 minutes.

    Tip: Place pie plate on cookie sheet or pan in oven, in case pie runs over. Much easier cleanup than a messy oven!!!

    DOUBLE CRUST PASTRY
    2 cups all-purpose flour
    1 teaspoon salt
    3/4 cup Crisco shortening (don’t skimp with a cheaper brand)
    4-5 tablespoons ice-cold water (add ice cubes to get it really, really cold)

    1. Stir flour and salt in a medium bowl to blend.
    2. Cut in half of shortening with pastry blender until mixture is coarse. Add remaining shortening until particles are the size of small peas.
    3. Add ice cold water a little at a time, mixing lightly with a fork. Super cold water is key here!!!
    4. Shape dough into a firm ball with hands and divide in half.
    5. Roll out dough between two sheets of waxed paper. (makes for easy transferring to pie dish)
    6. Place rolled out dough loosely in 9-inch pie pan.
    7. Add filling and top pastry crust or lattice top.
    8. Bake as directed, per your recipe’s filling instructions.

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