Derby-ish Pie

An adaptation of the traditional Derby Pie served at Derby Parties. Best served with coffee rather than a mint julep, but that's up to you.

For Crust:
1 1/2 cups flour
1 Tbsp sugar
1/2 Tbsp salt
6 Tbsp cold butter, cut into small pieces
2 Tbsp cold shortening, cut into small pieces

For filling
1 Cup sugar
6 Tbsp flour
8 Tbsp unsalted butter, melted
2 eggs
1 1/2 tsp bourbon or vanilla extract
1 cup pecans or walnuts, coarsely chopped
1 cup semisweet chocolate chips.

For the crust:
Sift flour, sugar and salt together into a mixing bowl. Work butter and shortening into flour with a pastry cutter or two knives until it takes on a coarse, mealy texture. Sprinkle in up to 4 Tbsp ice water, stirring with a fork until it just starts to hold together. Press dough inot a ball, then transfer to a floured surface. Knead dough several times, roll it into a ball, then flatten into a disk. dust with flour, wrap in plastic and toss in the fridge for an hour.

Preehat oven to 325. Remove dough from fridge and allow to come to room temperature before rolling out into an 11 inch round. Lay dough into bottom of a 9 inch pie pan, crimping the edges. Prick the bottom lightly all over.

For filling:
Combine sugar and flour in a medium bowl and mix together. stir in butter and eggs; mixing till it reaches a creamy consistancy. Stir in whiskey, then add chopped nuts and chocolate chips and mix well. Pour filling into pie crust and bake till crust is golden and filling is set, about 50 to 60 minutes. The filling will create a light crust over the top of the pie.

Allow to cool a bit before serving. May be served cold, but if served while slightly warm, you'll get the full benefit of the gooey filling and melted chocolate.

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