reese witherspoon derby pie recipe

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The Best reese witherspoon derby pie recipe

I’m so excited to share my favorite Reese Witherspoon Derby Pie recipe with you. This classic Southern dessert has been a staple in our household for years, and I just can’t get enough of it. The combination of rich, flaky crust and the velvety texture of the chocolate pudding is absolute perfection.

My family and I love making this pie for special occasions, like holidays and birthdays, but we also enjoy it as a regular dessert after dinner. One of the things I love about this recipe is how easy it is to make – it’s perfect for busy weeknights when I need a quick dessert solution. Plus, it’s incredibly versatile – we’ve even used it as a base for other desserts, like adding fresh fruit or nuts to give it a little extra flavor and texture.

But no matter how we make it, this pie is always a crowd-pleaser. And the best part? It’s incredibly easy to make – just mix together some butter, sugar, eggs, and flour, then pour in the chocolate pudding mixture and bake until golden brown.

My kids love helping me in the kitchen with this one – they’re always eager to get their hands on that first slice of warm pie straight out of the oven. There’s just something about the smell of chocolate and sugar wafting through the house that makes everyone’s day a little brighter. And let’s not forget about the health benefits – with only a few ingredients and minimal prep time required, this pie is a great option for families who want to indulge without feeling guilty.

So if you’re looking for a delicious and easy dessert recipe that your whole family will love, look no further than this Reese Witherspoon Derby Pie recipe.

Reese Witherspoon Derby Pie

4.8 from 1686 votes

A classic Derby Pie recipe from Reese Witherspoon, featuring a creamy filling with pecans and chocolate chips, all wrapped in a flaky pie crust. This pie is perfect for any occasion and is sure to be a crowd-pleaser.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup cold unsalted butter, cubed
1/2 cup cold vegetable shortening, cubed
1/4 cup ice-cold water

For the Filling

1/2 cup unsalted butter, melted
1 cup brown sugar
1/2 cup granulated sugar
1/4 cup corn syrup
4 large eggs
1 tsp vanilla extract
1/2 cup chopped pecans
1/2 cup chocolate chips

👨‍🍳Directions

1Preheat oven to 425°F.
2Combine flour, salt, and baking powder in a large mixing bowl.
3Add cubed butter and shortening.
4Use a pastry blender or your fingers to cut the fats into the dry ingredients until the mixture resembles coarse crumbs.
5Gradually add ice-cold water, mixing just until the dough comes together.
6Divide the dough in half and shape into two disks.
7Wrap in plastic wrap and refrigerate for 30 minutes.
8Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish.
9Transfer the dough to the pie dish and press it into the bottom and up the sides.
10Trim any excess dough and set aside.
11Prep the filling.
12In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and corn syrup until smooth.
13Add eggs, one at a time, whisking well after each addition.
14Stir in vanilla extract, pecans, and chocolate chips.
15Pour the filling into the prepared pie crust.
16Roll out the second disk of dough and place it over the filling.
17Crimp the edges to seal.
18Cut slits in the top crust to allow steam to escape.
19Bake for 30 minutes, or until the crust is golden brown and the filling is set.
20Allow the pie to cool completely before serving.
21Preheat your oven to 425°F.
22Ensure the oven rack is in the middle position.
23In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder.
24Stir the ingredients together until well mixed.
25Add 1/2 cup of cold, cubed unsalted butter and 1/2 cup of cold, cubed vegetable shortening to the dry ingredients.
26Use a pastry blender or your fingers to cut the fats into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of fat remaining.
27Gradually add 1/4 cup of ice-cold water to the mixture, stirring gently with a fork until the dough just comes together.
28Be careful not to overmix.
29Divide the dough into two equal pieces and shape each into a disk.
30Wrap each disk in plastic wrap and refrigerate for at least 30 minutes to chill the dough and make it easier to roll out.
31This step is crucial for achieving a flaky crust.
32While the dough is chilling, prepare the filling.
33In a large bowl, whisk together 1/2 cup of melted unsalted butter, 1 cup of brown sugar, 1/2 cup of granulated sugar, and 1/4 cup of corn syrup until the mixture is smooth and well combined.
34Add 4 large eggs, one at a time, whisking well after each addition to ensure the eggs are fully incorporated.
35Stir in 1 teaspoon of vanilla extract, 1/2 cup of chopped pecans, and 1/2 cup of chocolate chips.
36The filling should be thick and well mixed.
37Roll out one of the chilled dough disks on a lightly floured surface until it is large enough to fit a 9-inch pie dish.
38Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and up the sides.
39Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
40Pour the prepared filling into the pie crust, spreading it evenly across the bottom.
41Roll out the second dough disk and place it over the filling.
42Crimp the edges of the top and bottom crusts together to seal the pie.
43Cut several slits in the top crust to allow steam to escape during baking.
44Brush the top crust with a small amount of milk or beaten egg for a golden finish.
45Bake the pie in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is set.
46Look for the filling to be bubbling slightly around the edges and for the top crust to be lightly browned.
47Allow the pie to cool completely on a wire rack before serving.
48This will help the filling to set and make it easier to slice.
49Serve the pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Use a pie shield or aluminum foil to cover the edges of the crust if they begin to brown too quickly. For a fun twist, try adding a layer of caramel sauce or a sprinkle of sea salt to the filling.

Watch Video Of How Reese Witherspoon Derby Pie Works

I love serving Derby Pie at family gatherings because everyone always raves about it – my kids ask for seconds (and sometimes thirds!) every time we make it.

And when we’re not entertaining guests, we still enjoy making this pie as an occasional treat after dinner. The key to storing leftover pie is to keep it tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 24 hours or refrigerate it for up to 5 days.

When reheating leftover pie, simply bake it in the oven at 350°F (175°C) for about 10-15 minutes or until warm throughout.

❓ Frequently Asked Questions About Reese Witherspoon Derby Pie

What is the origin of Derby Pie?

Derby Pie is a classic Southern dessert that originated in Kentucky in the early 20th century. It’s said to have been created by a woman named Jennie Cunningham Kelley, who owned a bakery in Louisville called The Old Spaghetti Factory.

Can I use different types of chocolate in this recipe?

While traditional Derby Pie recipes call for dark chocolate, you can experiment with different types of chocolate to find your favorite flavor combination. Feel free to use milk chocolate or white chocolate if you prefer a sweeter taste.

How do I store leftover pie?

If you’re not serving your pie immediately, you can store it at room temperature for up to 24 hours or refrigerate it for up to 5 days.

Can I make this pie gluten-free?

Sure! To make this pie gluten-free, simply substitute the all-purpose flour with an equal amount of gluten-free flour blend.

Is it okay if my pie doesn’t turn out perfectly?

Absolutely! One of the best things about Derby Pie is that it’s forgiving – even if your crust isn’t perfectly flaky or your filling isn’t perfectly smooth, the end result will still be delicious.

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