Ever since my interview with Jason Smith, winner of Food Network Star, season 13, I have been craving Derby Pie, at which time I discovered the name for it was registered as a trademark in 1950.  To keep the name from turning into a generic term, like zipper, those who staked their claim to Derby Pie have been litigiously pursuing many big names who attempt to use it.

I am jumping on the renaming bandwagon and rather than coming up with variations related to the Kentucky Derby, and am calling my version Texas Derby Pie, incorporating Jason’s dual-nut approach and using a combination of both walnuts and in my case, Texas pecans.  Being a Texan, I always make sure I buy pecans grown in my state.

I baked my first ever Texas Derby pie today and it is extraordinary!

Texas Derby Pie

• unbaked 9-inch pie crust
• 1 cup butter, melted
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup flour
• 1 cup semisweet chocolate chips
• 1 cup pecans pieces

Preheat oven to 350° F degrees (or 375° F in my oven). Mix butter and sugars together, then add vanilla and eggs. Stir in flour until combined, then add chocolate chips and pecans. Spoon mixture into pie crust and bake for 50 minutes.  Cool until warm, then serve.

Makes 8 slices.