Derby Pie with a Cocoa & Cream Cookie Crust
From Carrie Morey's hot little suppers cookbook
- The Cookie Crust:
- • 6 Cocoa & Cream Cookies
- • 4 tablespoons butter, melted & cooled
- • 1 stick butter, melted and cooled
- • 2 eggs, room temperature
- • 1 teaspoon vanilla extract
- • 1 tablespoon Bourbon Whiskey
- • 1 tablespoon espresso powder
- • 3/4 cup sugar
- • 1/3 cup all purpose flour
- • 1/2 cup milk chocolate chips
- • 1/2 cup dark chocolate chips
- • 1 cup cocktail pecans, chopped
- • Maldon Sea Salt, to taste
I have a confession: I have never made Derby Pie.
It seems like the most Southern thing to do, right? If I'm being honest, I typically go towards savory service for the Derby – country ham biscuits, cocktail pecans, to name a few! It wasn't until a very sweet Instagram follower of ours, Mary, asked if I had a recipe that I decided it was about time that I did!
Mary taught me that every person has their own take on the legendary Kentucky Derby Pie. She shared her own recipe (so thoughtful!) and I was happy to put my own spin on this spring classic.
This Derby Pie is "classically Carrie" for three reasons:
- I used our Cocoa & Cream Cookies to create a rich, chocolatey pie crust.
- I added espresso powder – because who doesn't love espresso and chocolate?
- I love my recipes to have a ton of texture! That's where my chopped cocktail pecans came into play!
We couldn't agree more, Mary!
- Preheat your oven to 350 degrees.
- To make the crust: Use a food processor to pulverize the Cocoa & Cream Cookies until they turn into crumbs. Combine with the melted butter and dump into a 9-inch pie pan. Use a flat surface (like a water cup) to press the the cookie crumble into the pie dish until the bottom and sides are coated.
- Sift your flour, sugar, espresso powder into a mixing bowl. Add chocolate chips and chopped pecans.
- In a separate bowl, combine your wet ingredients - melted butter, eggs, vanilla extract, Bourbon whiskey.
- Combine your wet and dry mixtures to create the filling. Pour filling into the pie dish over the crust.
- Bake for 30 minutes at 350 degrees.
- Top with Maldon Sea Salt (or your favorite sea salt brand!).
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Hot Little Tip
Espresso and chocolate pair so beautifully together. By adding the espresso powder, this recipe races to first place!