Kentucky Chocolate Chip Pie RecipeThis chocolate chip pie recipe is my version of the authentic Derby pie recipe, made famous by the Kern family in Kentucky.
Made with chocolate chips and pecans that form a thin crust over a gooey center, this Kentucky pie is best served warm with a scoop of vanilla ice cream on top.
Cook Time: 50 minutes
Total Time: 50 minutes
- Pie Crust:
- 1-1/4 cups all-purpose flour
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces
- 3-6 Tbsp. ice water
- For Pie:
- 1 cup granulated sugar
- 3/4 cup light corn syrup
- 3 eggs, lightly beaten
- 2 Tbsp. butter, melted
- 1/2 tsp. salt
- 2 Tbsp. bourbon or vanilla extract
- 1-1/4 cups chopped pecans
- 1-1/4 cups semisweet chocolate chips
- Make the crust first: Place flour, sugar and salt in a food processor fitted with a metal blade.
- Add cold butter pieces. Pulse until the mixture resembles coarse crumbs.
- Add two tablespoons of ice water. Pulse. Add more ice water, one tablespoon at a time, until the mixture just comes together as a dough. Don't overprocess it. It shouldn't be smooth -- just sticky enough to hold together.
- Remove dough from the food processor, and form into a disk, about four inches wide. Wrap in plastic wrap, and refrigerate at least one hour, or overnight.
- To make pie: Remove dough from the refrigerator, and let it sit at room temperature to relax, while you make the filling.
- Preheat oven to 375 degrees F.
- With an electric mixer, beat sugar, corn syrup, eggs, butter, salt and bourbon together.
- With a wooden spoon, stir in pecans and chocolate chips.
- On a lightly-floured surface, roll out dough for crust to form a 12-inch circle. Transfer to prepared pie plate. Crimp the edges.
- Pour filling into crust. Bake 45-50 minutes on the middle rack of the oven, until just set. Do not overbake! The pie is ready when the crust is golden, the top is just firm, but the very center is still a bit gooey.
- Let pie rest 2-3 hours before cutting.