Kern's Kitchen Derby Pie Recipe

Prepare the Pie Crust

In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough

On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. Place the pie crust back into the refrigerator while you prepare the filling.

Melt Chocolate and Butter

Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt the unsweetened chocolate and unsalted butter together in short bursts, stirring frequently until smooth. Allow to cool slightly.

Combine Ingredients

In a large mixing bowl, whisk together the granulated sugar, light corn syrup, and eggs until well combined. Stir in the melted chocolate mixture and vanilla extract until smooth. Fold in the chopped pecans.

Fill the Pie Crust

Pour the filling mixture into the prepared pie crust, spreading it evenly.

Bake the Pie

Bake in the preheated oven for 40-45 minutes, or until the center is set and slightly puffed. Remove from the oven and let the pie cool for at least 15 minutes before serving.

Add Toppings and Serve

Drizzle the warm pie with caramel sauce and chocolate sauce. Serve each slice with a generous scoop of vanilla bean ice cream on the side.