Not Derby Pie

By LLRedd

Ingredients

• 4 Eggs
• 1 Cup Sugar (1/2 white, 1/2 brown)
• *It’s not the end of the world if you only have one kind of sugar, but I’ve found this to be the BEST sugar ratio
• 1 Cup Semi-Sweet Chocolate Chips
• 6 oz Pecan Halves or Pieces (Halves are prettier, but I usually go with pieces because it’s easier to slice through)
• 1 Cup Corn Syrup
• 1 Stick Melted Butter
• 1 Tsp Vanilla
• 1/4 Tsp Salt
• 2 Frozen Pie Shells (I use deep dish, so there’s no chance of spilling over into the oven)

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 350. In a medium glass mixing bowl, melt the butter in the microwave. Use your hand mixer to beat in the eggs, corn syrup, sugar, vanilla and salt. Just add everything but the chocolate chips and nuts because you don’t want those to get mutilated by the beater.
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Add the chocolate chips and pecans to the bottom of each pie shell, and then pour half of the filling mixture over top. (Don’t worry, they pecans will rise to the top once they start baking.) You could always mix the chocolate chips and pecans into the filling before adding it to the pie shells, but I always wait and add them last so I can make sure that each pie gets it’s fair amount of chocolate.
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Put them in the oven for 45 minutes. Move them to the bottom rack about halfway through so the top edge of the crust won’t get too crispy. (You could also rip off a thin strip of foil and lightly cover just the crust with it – but in my experience, that’s more trouble than the results warrant.)
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At the end of the baking time, open the oven and jiggle the rack a little. The center of the pies should have just the slightest wiggle, too much wiggle and you’ll want to leave them in for an extra 10 or 15 minutes.