Deep-Fried Derby Pie
Spare 15 minutes and make this awesome, wintery dessert! Imagine chocolaty filling with crunchy walnuts swathed into a flaky crust - AMAZING, right? It is super simple and delicious, and you have 0 reasons not to make it!
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
Storing Tips
Store the pies for two days uncovered at room temperature, or four days in the fridge.