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This Kentucky Derby Pie is a rich, chocolaty dessert with a nutty crunch, nestled in a flaky crust. It’s the perfect treat for Derby Day or any time you want a decadent yet approachable pie that feels like a warm chocolate chip cookie baked in pie form. The gooey filling balances sweetness without overwhelming, making it a yearround favorite.
The first time I baked this pie, it filled the whole kitchen with the smell of toasted nuts and chocolate, and ever since, it’s been requested for family gatherings and special occasions. The texture and flavor always impress even guests who rarely try desserts.
Ingredients
- Unsalted butter: fresh and high quality for a rich, moist filling
- Granulated sugar: use a mix of white and light brown sugar for a slight caramel note
- Large eggs: bring structure and richness and room temperature eggs mix in more smoothly
- Allpurpose flour: thickens the filling and helps it set perfectly without being dry
- Semisweet chocolate chips: classic choice for balanced sweetness choose a brand you like
- Chopped walnuts: provide that essential crunch and classic Kentucky Derby Pie flavor you can substitute pecans if preferred
- Vanilla extract: adds depth and a warm aroma bourbon or rum extract can be a fun boozy alternative without the alcohol
- Salt: balances the sweetness and enhances the other flavors
- Unbaked pie crust: store bought or homemade just make sure it fits a 9inch pie plate
Instructions
- Sift and Prepare:
- Preheat your oven to 350 degrees Fahrenheit and place the rack on the lowest level. Line a 9inch pie plate with your chosen pie dough pressing it gently to fit and crimping edges if you like a decorative touch.
- Cream the Base:
- In a stand mixer fitted with a paddle attachment or using a hand mixer beat the unsalted butter granulated sugar salt and vanilla extract on medium speed until the mixture is pale and fluffy. Scrape down the bowl to ensure everything blends evenly.
- Incorporate Eggs:
- Lightly beat the eggs in a separate bowl to break them up. Add them to the butter mixture and continue mixing at medium speed for about 30 seconds until fully combined and smooth.
- Add Flour:
- Slowly add the allpurpose flour to the wet mixture on low speed. Mix just until no streaks of flour remain about 20 to 30 seconds. Scrape the bowl again and mix on low for another 10 seconds to fully incorporate but avoid overmixing.
- Fold in Chocolate and Nuts:
- Add the semisweet chocolate chips and chopped walnuts to the batter. Mix on low speed just until they are evenly dispersed. Be careful not to overmix so the nuts retain their texture and the chips do not melt prematurely.
- Fill and Bake:
- Pour the batter into the prepared pie crust and spread it evenly. Bake in the oven for 40 to 45 minutes until the filling is set with a deep golden brown top. If the crust or filling starts browning too much in the last five minutes tent the pie loosely with foil to prevent burning.
- Cool and Serve:
- Transfer the pie to a cooling rack and let it cool for at least two hours at room temperature. This lets the filling set fully. Serve as is or topped with a generous dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
This pie always reminds me of my first Derby party where a warm slice alongside vanilla ice cream was the star of the dessert table. Walnuts are my favorite ingredient because they add that satisfying crunch and an oldfashioned Southern charm that pecans just can’t replace in this pie.
Storage tips
Store the pie loosely covered at room temperature for up to four days to keep the crust flaky and filling soft. For longer storage refrigerate for up to a week but bring the pie back to room temperature before serving to restore its creamy texture. If you refrigerate covering with plastic wrap or foil helps prevent the pie from drying out.
Ingredient substitutions
You can swap chopped walnuts for pecans if that is your preference or what you have on hand. For the chocolate milk chocolate chips work well for a sweeter finish but dark chocolate will give a richer bite. If you want a boozy flavor add two to three tablespoons of your favorite Kentucky bourbon into the batter before baking.
Serving suggestions
Serve slices warm or at room temperature topped with whipped cream vanilla ice cream or even a drizzle of caramel sauce. It pairs wonderfully with freshly brewed coffee black tea or a bourbon cocktail for a true Kentucky Derby celebration.
Enjoy slices warm or at room temperature topped with vanilla ice cream for an extra indulgence. This pie makes a memorable dessert for celebrations and casual gatherings alike.
Common Recipe Questions
- → What nuts are traditionally used in this pie?
Chopped walnuts are the classic choice, offering a rich, slightly bitter crunch. Pecans can be substituted according to preference.
- → Can I add bourbon to the filling?
Yes, 2-3 tablespoons of Kentucky bourbon can be added for depth and a subtle boozy kick, enhancing the flavor profile.
- → How should the pie be served for best taste?
It’s best enjoyed at room temperature or slightly warm, accompanied by whipped cream or vanilla ice cream for extra creaminess.
- → What type of pie crust is recommended?
Use your preferred crust—homemade, refrigerated, or frozen. A traditional 9-inch crust works best; for deep-dish, increase baking time accordingly.
- → How can leftover pie be stored?
Cover and store at room temperature for up to 4 days or refrigerate for up to a week. Let refrigerated pie warm slightly before serving.