I love trying new food combinations to try on my tastebuds; its one of the things that makes baking/cooking fun. However, other family members are not as adventurous and for Easter, I decided to make a Derby pie. You can never go wrong with chocolate right??!
This recipe also came from The Four & Twenty Blackbirds Pie Book, and as always, adjustments have been made. I used 70% instead of 55% cocoa, and used Jameson instead of bourbon, and mint extract instead of peppermint. Below are the true ingredients and directions for the Derby Pie…
All Butter Single Crust aka my Coconut Oil Crust
- 1 cup whole milk
- 1 cup heavy cream
- 12 ounces bittersweet chocolate (55% Cocoa)
- 1/2 tsp kosher salt
- 2 large eggs
- 1/4 tsp peppermint extract
- 2 to 3 Tbs bourbon
- Dash Old Fashion Bitters
- Cocoa powder for dusting
Position the rack in the center of the oven, and preheat the over to 325F. Plae the pre baked pie shell on a rimmed baking sheet.
Combine the milk and cream in a heavy-bottom saucepan and bring just to a boil. Place the chocolate pieces in a large bowl and pour the hot cream over the top. Let stand for 5 minutes, and then add salt and whisk steadily until all the chocolate is melted.
Crack the eggs in a separate bowl and whisk. Slowly stream a small amount of the chocolate mixture into the eggs, whisking as you pour. Continue until the egg mixture feels warm to the touch and then mix it back into the chocolate mixture. Add the peppermint extract, bourbon to taste, and bitters. Whisk until smooth.
Strain the filling through a fine-mesh sieve directly into the pie shell. Bake on the middle rack of the oven for 30-35 min, rotating 180 degrees when the edges start to set, 20 to 25 min through baking. The pie is finished when the edges start to set about 2 inches in and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to over bake or the filling will be dry and sandy. The filling will continue to cook and set after the pie is removed from the over. Allow to cool completely on a wire rack, 2 to 3 hours. If desired, dust with cocoa powder. Serve slightly warm or at room temp.
I knew the 70% cocoa would mean less sugar and that it would make the pie more bitter. Well, it made it a bit too bitter… Only one person really liked the pie. Whomp, whomp. I also didn’t think the coconut oil added anything to the crust at all (made from the Pie Crust post), and since it shrunk, it was a bit chewy as well.
The only thing I was proud of was the texture of the pie. It came out perfectly!! Just need to adjust what ingredients goes in 🙂