Thursday, August 20, 2009

Radin Derby Pie

You are in luck today, folks! I have one heck of a recipe to share with you - straight from the Radin family kitchen (so you know it's good). However, just because you have the secrets, doesn't mean you can make it as well as the Radins! Mine definitely wasn't as good as Mrs. Radin's, and one reason is definitely because I used a sad frozen crust instead of a fresh one.

Here is my sad frozen crust after I pre-baked it. It definitely got overcooked and a little flavorless by the time the pie was ready - more incentive to learn how to make pie crust!

Here are the ingredients - not too many, and things you probably have in your pantry: 1/2 cup brown sugar, 1/2 cup sugar, 1 stick butter, 2 eggs, 1 tablespoon vanilla, a little over a cup of chocolate chips, and 1/2 cup flour.

In your pre-baked pie crust, layer a little over a cup of chocolate chips. And then leave the open bag next to you and eat from it while you make the rest of the pie.

Melt 1 stick of butter in the microwave. Be glad you don't have to bother creaming any butter and sugar together.

Dump all of the dry ingredients into a large mixing bowl - 1/2 cup of brown sugar, sugar, and flour. (Sorry this picture is so blurry, I didn't remember to take a backup either. Pretend you just need to clean you glasses.)

Blend all the dry ingredients together with a fork

Now dump in all of the wet ingredients - 1 stick melted butter, 2 eggs, and 1 tablespoon vanilla. Sorry this picture is so unappetizing. Things will look up soon!

Blend it all together with a fork - it will be a very liquidy consistency and a deep tan color.

Now dump in that buttery soupy mixture on top of your chocolate chips in your pie dish. Place it in a 325 degree oven for 50-60 minutes. Be careful not to let the pie burn, so be sure to check it often.

Here it is fresh out of the oven with the foil crown I wrapped around the pie crust edge after about 20 minutes of cooking. Gotta make sure it didn't get too burned.

And here is your delicious pie. It tastes really chocolatey with the thick layer of chips on the bottom. The rich layer on top is reminiscent of cookie dough, but with a lighter texture and better flavor. Make this today and you will be introduced to a new kind of pie. Yum.

Due to reader demand, here is a sliver of pie that I devoured this morning. So far all I've eaten today is a piece of pie and two frosted brownies. What a day!

Now for the recipe! I will write it out the way that I believe the Radins intended I make it (regarding the order of mixing ingredients). I didn't realize I was doing it wrong until half-way through. Oops!

Radin Derby Pie
1 pie crust
1+ cups chocolate chips
1 stick butter, melted
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup flour
2 eggs
1 tablespoon vanilla

Prepare one pie crust. Preheat oven to 325 degrees. Layer a little more than 1 cup of chocolate chips on the bottom of a cooled pie crust. Melt 1 stick of butter in the microwave. To the melted butter, add 1/2 cup white sugar, 1/2 cup brown sugar and 1/2 cup flour. Combine ingredients and add 2 eggs and 1 tablespoon vanilla. Mix together until combined and pour over chocolate chips in pie crust. Bake at 325 degrees for 50-60 minutes. Check frequently to make sure it does not overcook.


  1. I want a picture of a cute piece! I want to see the melted chocolate. mmm....

  2. And by cute piece I meant cut piece.

  3. well it looks delish anyway! prob doesn't really matter the order that you mixed things. it seems like the main issue was that the crust wasn't as good. you gotta keep in mind that Bird Radin's pie crust is the best EVER. however, i'm sure she would share w/ you how she makes it. she doesn't really have a recipe exactly though. she never measures anything out for it.......

  4. Thanks for the cute pie piece :)

  5. also, it is important to note that the butter should be unsalted. bird wanted me to clarify this, as she believes (and i agree) that this is key

  6. My pie crust recipe has almost one stick of unsalted butter (depending on size of pie pan), 2 TBSP cold water, approx one cup (or more) flour. To slow down the crisping /burning process of the crust, you may want to add one tablespoon of either corn oil or hazelnut oil or almond oil--and more flour as needed (for pie crust consistency). Do not bake the pie crust without the batter inside. With the butter in the pie crust, it may brown before the batter filling fully cooks.


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