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Chocolate Pecan Pie
Chocolate Pecan Pie is a decadent version of its first cousin, the Pecan Pie. Chocolate Pecan Pie is often times referred to as “Derby Pie” or “Chocolate Walnut Pie” Technically then, a Derby Pie can also be called a Chocolate Pecan Pie and a Chocolate Walnut Pie can be called a Chocolate Pecan Pie. Right?
Chocolate Pecan Pie is basically made the same way as a Pecan Pie with one exception. The addition of semi-sweet chocolate chips and bourbon. Derby pie is usually made with chocolate chips, bourbon and either pecans or walnuts which is why Chocolate Pecan Pie could rightfully be called a Derby pie. But lets not forget about the Chocolate Walnut Pie.
Chocolate Walnut Pie
A Chocolate Walnut Pie is made with the same ingredients as a Derby Pie and Chocolate Pecan Pie except that the Chocolate Walnut Pie is made with, you guessed it, walnuts. All three pies are basically the same pie but with different names. They are all interchangeable with each other. A Chocolate Walnut Pie becomes a Derby Pie, (which is really a Chocolate Pecan Pie) Just by changing the walnuts to pecans.
All this Pie Business
Welcome to the land of pie confusion. All this pie business is giving me a migraine. Whether you call this pie a Chocolate Pecan Pie, Derby Pie, or Chocolate Walnut Pie one thing is for certain, you’ll be calling it delicious. Long story short, if you love Pecan Pie (and who doesn’t) you will undoubtably love Chocolate Pecan Pie, Derby Pie or Chocolate Walnut Pie.
Sometimes called Derby Pie, this pie is super delicious!
- 1/2 15 oz package refrigerated ready pie crust
- 1 1/2 cups chopped pecans
- 1 cup semisweet chocolate chips
- 1 cup dark corn syrup
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 tablespoons brandy
- 2 tablespoons water
- 4 large eggs
- 1/4 cup butter, melted
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Fit pie crust into a 9-inch deep dish pie plate according to package directions, fold edges under and crimp. Sprinkle pecans and chocolate chips evenly over bottom of pie crust, set aside.
Combine corn syrup and next 4 ingredients in a large saucepan. Bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat
Gradually whisk one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared pie crust.
Bake at 325 for 55 minutes or until set.
Cool on wire rack