Deep-Fried Derby Pie [Easy Recipe]
I LOVE everything that involves dark chocolate and pecans or walnuts! Derby Pie is a classic Kentucky dessert, offering a perfect fusion of sweetness and nutty goodness that captures the essence of Southern hospitality in every slice. What’s there not to like? This time I swapped a few things and deep-fried derby pie, but don’t worry, it still kept the original taste and texture!
One thing is certain about me, I will always try and find the quickest way to make my favorite desserts. For this recipe, you don’t even have to cook the filling and it’s done in 15 minutes altogether. Amazing, right?! I will undoubtedly make these deep-fried pies for the holidays and cozy winter nights at home!
What Makes These Derby Pies Special?
I didn’t feel like making pie crust from scratch, so I used store-bought. It worked like a charm, to be honest, but you can choose either. For the filling, I chopped a handful of walnuts and mixed them with dark, semi-sweet chocolate.
I prefer to keep the nuts a bit bigger, so I can feel the crunch. Also, I used fine-quality cocoa to enhance that chocolaty relish.
Heavy cream comes in handy when you want to thin out the filling, but keep it silky and kind of buttery.
This derby pie does not have a classic shape, but a turnover, more like a hand pie shape, so they are superb for Thanksgiving, Friendsgiving, Christmas…everything!
How to Make Deep-Fried Derby Pie?
This is the simplest way to make these treats, so it’s no surprise why they became my favorites for this season. Flaky and crunchy crust is out-of-this-world which simply melts on your tongue. Here is a short list of the ingredients for this fantastic dessert!
- Pie crust – I used store-bought dough, but you can go with homemade if you have time. Either is awesome!
- Walnuts or pecans – I like walnuts more than pecans, so I opted for them. Also, I chop them roughly for the crunch!
- Chocolate – Use semi-sweet dark chocolate for the richest flavor. If you opt for regular chocolate, cut the amount of sugar, because the filling will be too sweet.
- Heavy cream – Heavy cream is my favorite ingredient to dilute the filling, but keep maximal flavor and smooth texture.
- Sugar – Use granulated sugar for the filling and powdered sugar for dusting.
- Cocoa – Fine-quality cocoa truly makes a difference in making the cream super flavorful.
- Butter – I use just a tad of butter for the texture, but you really can pass without it. I probably won’t use it next time, though.
- Vanilla – A splash of vanilla is always a good idea!
Spare 15 minutes and let’s make a dessert!
Step 1: Making the Filling
First things first, choose a thick-bottomed pot for easier handling. In the pot, combine heavy cream, granulated sugar, cocoa, and half amount of chopped dark chocolate. Heat this mix over medium-high temperature and whisk constantly, until there are no more cocoa lumps left.
Let it simmer for a minute and remove it from the stove. The filling has to be smooth and silky. Now, add the rest of the chocolate, butter, vanilla, and roughly chopped walnuts. Give it a mix to finely combine everything, and let it sit for about 10 minutes to cool a tad. That’s it!
Step 2: Filling and Frying the Pies
Roll out the pie dough and divide it equally into even numbers. I like to cut out the squares. Take a spoonful (or more) of the filling and place it in the middle. Cover with another piece of crust and seal with a fork.
In a heavy-bottomed pot, heat the frying oil and place the pies in. They are ready when golden on both sides, that’s about a minute per side. Take them out and arrange them on the paper towel to absorb the residual oil.
Let them chill for a few minutes and dust generously with confectioners’ sugar. They are super tasty when both warm and cold! Enjoy the crunch!
How to Store Deep-Fried Derby Pie?
I must admit, I really haven’t had a chance to store the pies for a longer time as they are gone in a minute! But, you can definitely store them for 2 days at room temperature or 4 days in the fridge. I wouldn’t recommend storing them in the fridge, though, as they can absorb the water and become soft.
I prefer keeping them uncovered, in the cupboard to have that flaky outside. You can also freeze them, like any other pie, but again, I vote for freezing them raw. For the freezer, swathe them in plastic foil or store them in airtight containers and zip-lock bags.
Do you have any other filling ideas? Let me know in the comment section below. 🙂
Deep-Fried Derby Pie
Equipment
- 2 heavy-bottomed pots
Ingredients
- 2 pie crust
- 3 tbsp cocoa (unsweetened)
- ⅓ cup granulated sugar
- ⅔ cup heavy cream
- ¼ tsp salt
- 7 oz semi-sweet chocolate
- 2 tbsp butter
- 1½ tsp vanilla extract
- ½ cup powdered sugar
Instructions
Making the Filling
- In the heavy-bottomed pot, combine heavy cream, granulated sugar, cocoa, a sprinkle of salt, and half the amount of chopped dark chocolate. Heat this mix over medium-high temperature and whisk constantly, until there are no more cocoa lumps left.
- Let it simmer for a minute and remove it from the stove. The filling has to be smooth and silky.
- Now, add the rest of the chocolate, butter, vanilla, and roughly chopped walnuts. Give it a mix to finely combine everything, and let it sit for about 10 minutes to cool a tad.
Filling and Frying the Pies
- Roll out the pie dough and divide it equally into even numbers. Take a spoonful (or more) of the filling and place it in the middle. Cover with another piece of crust and seal with a fork.
- In a heavy-bottomed pot, heat the frying oil and place the pies in. They are ready when golden on both sides, that’s about a minute per side. Take them out and arrange them on the paper towel to absorb the residual oil.
- Let them chill for a few minutes and dust generously with confectioners’ sugar.
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
