Derby-PieBarbara Hass from church brought this pie to a pot luck we had this evening. She graciously shared the recipe. Thanks, Barbara!


1/2 cup melted butter

1 cup sugar

1 tsp. vanilla

1/2 cup flour

2 eggs

3/4 cup walnuts

3/4 cup chocolate chips


Combine and pour into a 9″ Graham Cracker Pie Crust. Bake at 350 for 30 minutes.

And then there is THIS one


1 1/2 cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
1/2 teaspoon table salt

Preheat oven to 325 degrees. Sprinkle pecans and chocolate over bottom of piecrust.

Stir together corn syrup, sugars, and bourbon (or water) in a saucepan. Bring to a simmer and cook for 3 minutes, stirring constantly. Remove from heat.

Whisk together eggs, corn meal, salt, vanilla, and butter. Whisk in one-fourth of hot corn syrup mixture into egg mixture; then mix that into the remaining hot corn syrup mixture. Whisk constantly. Pour into the prepared piecrust.

Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).