July 21

When I was in college~~about 450 years ago~~the guy that I was “seeing” at the time took me to meet his family in Kansas for Thanksgiving.

While I was there, I had the most wonderous pie I had ever eaten. It was a pecan pie with chocolate in it.

I. was. in. heaven. and I have been searching for a pie like that ever since.

Yesterday I told you I had these pie crusts I needed to use.  So I was trolling through recipe sites to find a pie that would fit my requirements ~~read, anything that I had ingredients for…which consisted of eggs, flour, and chocolate.

I found one that might be like the pie I had in Kansas, and score! I had all the ingredients too.

I weighed out my chocolate. I mixed my milk and semi-sweet. I’m an equal opportunity chocolate eater.

Chopped my walnuts.

Both of these were dumped into the bottom of my new favorite pie crust.

I get my eggs from a friend at church. Aren’t these lovely? You need 2 large eggs, some flour, some sugar, salt and vanilla.

Whisk that all together and pour over your chocolate and nuts.

With the leftover dough, make dodo’s. These things are almost better than the pie.

Bake your lovely pie for about 40 minutes. If you can wait, let it cool. If you can’t, dig in.

Kentucky Chocolate-Pecan Pie

  • 1 9″ pie shell, unbaked (recipe below)
  • 1 c. semi-sweet chocolate morsels (if you don’t have enough semi-sweet, feel free to mix them like I did)
  • 1 c. chopped pecans (if you don’t have enough pecans, use walnuts)
  • 2 large eggs
  • ½ c. brown sugar
  • ½ c. sugar
  • ½ c. butter, melted
  • ½ c. flour
  • pinch salt
  • 1 tsp. vanilla

Spread chopped nuts and and chocolate over the bottom of the pie crust. In a small mixing bowl, whisk rest of ingredients and pour over nuts and chocolate. Bake at 325º for 35-40 minutes.

My new favorite pie dough.

Good For Almost Everything Pie Dough~~Dorie Greenspan

(9″ crust)

  • 1½ c. flour
  • 2 tbsp. sugar
  • 3/4 tsp salt
  • 1 1/4 c. butter~~this needs to be either frozen or very cold, chopped into tbsp. size pieces.(no margarine allowed)
  • 2½ tbsp. shortening~~again, very cold or frozen, chopped into 2 pieces
  • about 1/4 c. ice water

Put flour, sugar and salt into your food processor. Pulse to combine. Drop butter and shortening and pulse till fat is cut into flour. Don’t over do. Dribble a few tbsp. of water in and pulse. Don’t add to much water. Refrigerate for at least ½ an hour before rolling out.

This dough goes together so quickly and with so little effort, and the flavor is the best I have ever had. Before I start mixing any of this up, I cut off about 2 tbsp. of my buttered flavored crisco stick, and put it in the freezer. By the time I am ready for it, it is ice cold, and perfect for the recipe.

Sadly, this pie tastes nothing like the pie I had in Kansas. If anyone has a recipe for a pecan pie with chocolate in it, I’d love to try it out.

I have an extra pie crust.

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chocolatechic

Just an average wife, mother, and homeschooling woman

28 thoughts on “July 21”

  1. I see that you found a sinfully delicious looking pie to make with your wonderful crust. Thanks for the recipes!

  2. Oh yum. Yum yum yum. I think in kentucky they call this “Derby Pie.” And it is so so good. I think I need to stop reading this blog because I am not a huge pie person really, but last week I was enchanted into making a blueberry pie and now this…I blame it on this child in my uterus. She made me do it.

  3. As always, your pictures leave me hungry and craving whatever you’ve cooked!
    Hey… I left you a little surprise over on my blog – comeover to check it out!

  4. Not sure how you’d feel about this but the “Kentucky Pecan Chocolate Pie” recipe that I made in my bakery has a little bourbon in it. Tastes completely different from the plain pie. You can use the recipe you have and add 2 Tbsp bourbon before pouring the mix in the pie crust.

    Love
    Sylvia

  5. Why are the eggs different colors? Is it just the lighting? I see blue and brown eggs. I guess my city girl roots are showing.

    The pie looks sinful…just like all of your recipes 😛

  6. Sylvia~~I don’t have bourbon. It called for that or some rum, but I don’t have any of that either.

    Iva~~these eggs are from different chickens. The greenish blue ones come from Araucana chickens. Brown eggs come from from Rhode Island reds, or Barred Rocks….any chicken that is reddish/brownish. Araucana chickens are black, but when the sun hits them, their feathers look blue/green.

  7. Thank you, thank you!! I’m probably going to be making this tomorrow because I’m laying more tile today…..sigh.

    Love, the eggs. It reminds me that I’ve got to visit the egg farm.

    – Suzanne, the Farmer’s Wife

  8. I know I’m crazy, but it’s the dodo’s I’m craving. My Grandma always made them with her extra pie crust scraps. She called them pinwheels. Thanks for the yummy memories. 🙂

  9. Yep, this looks a lot like my hubby’s grandmother’s Kentucky Derby Pie. Her recipe uses an extra egg, 1 TABLEspoon of vanilla or bourbon, all white sugar and whole pecan halves. It’s one of my favorites!

  10. I’ve never had this kind of pie, may have to try it one of these days.

    As for the chickens, I’ve had Araucanas and mine weren’t black, they were colored anywhere from a dirty/dingy white to light tan, I’ve never seen black ones before.

  11. it’s gooey and there’s chocolate. and pecans. and it’s gooey. i think i’m in love.

    i was going to sneak in and nick this while you weren’t looking, but that would be rude, wouldn’t it? so please may i bookmark this recipe. pretty please.

  12. Hey! Kansas Girl Here! This brings back memories for me… of a very popular cafe called The Paradise Cafe in Downtown Lawrence KS that served “Douglas County Pie” which was a chocolate pecan pie. It was so rich that your teeth ached for days. But oh was it good! That little cafe has shut down now and no one in Lawrence has had a decent breakfast or piece of pie since.

  13. As far as buying bourbon, plain old Jack Daniels is good. Maker’s Mark is REALLY good too. I know the label may say “whiskey” but it is actually “bourbon whiskey” named for Bourbon County, Kentucky. It’s all American and I LOVE baking with it. It goes so well with chocolate. I have a Bourbon Ball recipe that is a Christmas-time fave!

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