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Kentucky Derby Pie
Sana Yousaf

Kentucky Derby Pie Recipe

A rich, gooey Southern dessert combining pecans, chocolate chips, and a hint of bourbon in a flaky pie crust, perfect for Kentucky Derby celebrations or any special occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs room temperature
  • 1 cup chopped pecans or walnuts for a traditional twist
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons Kentucky bourbon optional, or substitute with 2 tsp vanilla extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional for garnish: Whipped cream or vanilla ice cream extra chocolate chips or chopped pecans

Method
 

  1. Prepare the Pie Crust: Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate, crimp edges, and set on a baking sheet. If using a homemade crust, chill in the freezer for 10 minutes.
  2. Mix the Filling: In a large bowl, whisk sugar and flour. Add melted butter and stir until smooth. Beat in eggs one at a time, then add bourbon (if using), vanilla, and salt. Fold in pecans and chocolate chips.
  3. Fill and Bake: Pour filling into the pie crust, spreading evenly. Cover crust edges with a pie shield or foil to prevent over-browning. Bake for 45–50 minutes until the center is slightly jiggly and edges are golden. Remove foil for the last 10 minutes.
  4. Cool and Serve: Cool on a wire rack for 30 minutes before slicing. Serve warm or chilled, topped with whipped cream or ice cream.

Notes

  • Prevent Sinking: Toss pecans and chocolate chips in 1 tbsp flour before adding to the filling to avoid sinking.
  • Crust Protection: No pie shield? Use foil to cover crust edges, cutting out the center to expose the filling.
  • Make Ahead: Store at room temperature for up to 3 days, covered tightly. Add garnishes before serving.
  • Substitutions: Use a gluten-free crust and flour for a gluten-free version. Swap bourbon for vanilla or maple syrup for a non-alcoholic option.
  • Storage: Refrigerate for 4–5 days or freeze for 2–6 months, wrapped tightly. Thaw in the fridge and reheat at 350°F for 15–20 minutes if desired.

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