Pawley's Island Inn Derby Pie
Recipe from the Pawley's Island Inn, Pawley's Island, SC. (Alas, the Pawley's Island Inn is no more.)
This comes out something like a giant, chewey cookie. It's great by itself and wonderful with ice cream. It's evilly easy to do if you have a food processor and not too hard without one.
For the crust:
1 1/2 cups all purpose flour
3/4 stick butter, cut into bits
2 tablespoons cold vegetable shortening
1 tablespoon sugar
1/2 teaspoon salt
With a pastry blender (or food processor!) blend the butter and shortening with the dry ingredients until the mixture resembles meal.Toss in 3 or four tablespoons ice water (enough to make a dough). Form the dough into a ball, flatten it to make a six-inch disk, and wrap it in waxed paper or plastic wrap. Allow the dough to rest at least one hour in the refrigerator. (You can make it ahead and refrigerate over-night.) Remove the dough from the refrigerator and allow it to return to cool room temperature, then roll it to fit a 9-inch pie pan or 10-inch tart pan. Roll the dough up on the rolling pin and transfer it to the pan. Press it to fit and trim the edges.
Preheat the oven to 350 degrees.
For the filling:
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1 stick (1/4 pound) unsalted butter, melted and cooled
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips.
Beat the eggs until they're slightly frothy. Beat in the sugar, then the flour. Stir in the vanilla and butter, then stir in the nuts and chocolate chips. Scrape the mixture into the shell and bake at 350 until golden, about 35 minutes for a tart pan, 40 minutes for a pie pan. Cool on a rack.
Orignially posted: 2012-02-26
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