Walnut and Chocolate Chip Brownie Pie
Makes one 9-inch pie
Most people would call this southern dessert a Derby Pie. Since there is a registered trademark on that title, owned by a restaurant in Kentucky, I had to give my version a different name. Actually, this is quite different than the original recipe, and it is so good. My version is based on one I got from a restaurant in South Carolina that has since closed. It is like a thick, soft, chocolate chip cookie or brownie in a pie shell and is very easy to make. The pie is best served warm, but is also very good at room temperature. And, since it travels well, it is great for a potluck event. See the similar and related recipes links for a crustless version that is equally delicious.
- 2 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla
- 1 stick butter, preferably unsalted, melted
- 1 cup chopped toasted walnuts (see notes below)
- 1 cup semi or bittersweet chocolate chips
- One 9-inch pie shell, store-bought or homemade (see the related recipes links)
Preheat oven to 350° F. Beat eggs lightly in a medium bowl. Stir in the sugar, then the flour until well-combined. Add the vanilla and stir again. Stir in the melted butter until combined. Stir in the walnuts and chocolate chips. Pour into unbaked pie shell and bake for approximately 30 to 40 minutes. Serve warm or room temperature with whipped cream or ice cream, if desired.
Notes: Toast the walnuts in a 350° oven until lightly browned, about 10 minutes, being very careful not to get too brown. Cool slightly before using. If desired, leftover pie can be reheated in the microwave.