This recipe has been in my family for decades. My mother called it Derby Pie, but recently I saw a similar recipe calling it German Chocolate pie. That seems more accurate as the main ingredients are identical to what makes German Chocolate cake one of my favorites, and this recipe does not call for bourbon, a standard in Derby Pie as best as I can find.
This pie is a no-fail favorite. Last week I shared it with friends on my birthday.
German Chocolate Pie
one deep dish frozen pie crust, thawed
semi-sweet mini chocolate chips
sweetened coconut flakes
half cup light Karo syrup (or your favorite brand)
half stick butter melted
two eggs beaten
half cup sugar
heavy whipping cream (one cup)
Preheat oven to 350 degrees
thaw pie crust on counter (approx 10 minutes)
pierce pie crust all over with fork, bake uncovered for 7-8 minutes, remove from oven (it will not be fully cooked)
put a layer of chocolate chips on bottom of pie crust, covering the bottom of the crust
repeat with coconut over chocolate
repeat with pecans over coconut
Do not fill to top of pie crust, but don’t be too frugal with the layers. If you love one particular ingredient add a little extra for more happiness.
combine melted butter, eggs, corn syrup, sugar, stir until blended
pour fluid mixture over pie filling until the mixture is just below the top edge of the pie crust
bake at 350 for 30-40, until filling is not runny. It the crust or pecans begin to get too dark, put a piece of foil over it. I stick a knife in the middle of the pie and look at the filling to see if it is past the runny stage and can see that the chocolate has melted.
Add a heaping soup spoon of powered sugar to the heavy whipping cream and whip until peaks form.
Ideally the pie is served warm with a generous dollop of whipping cream.
Don’t be stingy on the serving sizes-this pie serves six.