A Kentucky Classic, Derby Pie

To be completely honest, I can not say I grew up eating derby pie all the time or even ever year to celebrate the Kentucky Derby.  I wanna say one of the first times I really had it was actually when I made this recipe which I found  on My Cooking Spot.  I made this for some friend who came over to a doggie play date and I'm glad I did because it was awesome.

My only notes I would add to the original recipe is it did not mention some specifics like what kind of butter or chocolate chips to use so I made sure to mention what I used in this version.  One thing I think made this recipe particularly awesome was the fact that I did not use a frozen crust, I got one that was refrigerated. I think those ones are a little better since they don't get freezer burn.  Of course if you have an awesome homemade crust recipe then go for it, but a store bought one will not ruin this pie.  Another factor was the fact that I used real pure vanilla, and mine was actually from Mexico (I got it when we were there for our honeymoon).  It gave the pie just that extra hint of awesome.  Also make sure to do is have chopped pecans, bit halves, even if you kind of crush them yourself.  If there are big chunks of pecans in the pie it makes it super hard to cut into nice looking slices.  But enough talk, here is the thing you came here for.  

Derby Pie

Total time: 2 hours 20 mins

1/2 cup unsalted butter, melted

1 cup sugar 

2 eggs 

1 tsp pure vanilla 

1/2 tsp salt 

1/2 cup whole wheat flour 

1 cup pecans, chopped 

1 cup milk chocolate chips 

1 refrigerated pie crust

Preheat over to 325 degrees.  Press pie crust into a 9 inch pie pan, trimming any excess crust and crimping the edges.  Mix butter and sugar then add eggs and vanilla and mix well. Add salt and flour, and mix well. Fold in pecans and chips. Pour mixture into pie crust and bake for 1 hour. Let cool for 1 hour before slicing. Serves 6-8.

Pumpkin Pecan Streusel Pie

I have never been one for baking, but pumpkin pie is one of Matts favorite desserts during the holidays, so I thought it would be good to learn it.  I found this recipe is in an old copy of Taste of Home and it was an instant hit.  I wanted to make this for Thanksgiving when my parents came to visit, but I did a trial run with my neighbors when we went over for dinner and everyone loved it.  They couldn't believe I had never made a pie from scratch before.

The only funny thing about this recipe is the pie filling makes waaaay to much.  The first time I made it I over filled it too much.  Make sure to only fill the pie shell up to about 2/3 full and save the rest.  You can use it to fill up mini pie shells and have extra little plain pumpkin pies.  The cream cheese filling can also be kind of hard to spread over the pie  filling since the filling isn't that thick.  One thing I have been meaning to try is putting the cream cheese filling in a icing bag and pipping it on top of the pumpkin pie filing.  This way you get a more even covering over it.  I also switched up the nuts the recipe calls for.  Being from the south I always find pecans to be the best option.  You can also  lighten the recipe a bit (though not by much :S) if you use reduced fat or fat free condensed milk and cream cheese, and use Splenda where possible.

Pumpkin Pecan Streusel Pie

Total Time: about 2 hours

Serves: 8-10

Pumpkin Pie Filling
1 refrigerated pie crust
1 can (15 oz) pure pumpkin
1 can (14 oz) sweetened condensed milk
1/2 cup sugar
1/2 cup packed dark brown sugar
2 eggs
1 Tbl all-purpose flour
1/2 tsp salt
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger


Cream Cheese Filling
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 tsp pure vanilla extract
1 egg, lightly beaten


Streusel Topping
1/4 cup old-fashioned oats
1/4 cup packed dark brown sugar
2 Tbl all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbl cold butter, cubed
1/4 cup chopped pecans

Line a 9-in. deep-dish pie plate with pastry; trim and flute edge. Refrigerate while preparing filling. In a large bowl, beat the pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer. In a small bowl, combine the first five topping ingredients; cut in butter until crumbly. Stir in pecans; sprinkle over filling. Cover edge with foil to prevent overbrowning.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack. Don't forget the whipped cream when serving :)