So, you’re craving something sweet, chocolatey, and just boozy enough to make you feel like you belong at the Kentucky Derby—even if the closest you’ve ever gotten to a horse race is losing $5 on a scratch-off ticket? Same. This pie is basically bourbon meets pecan pie meets chocolate chip cookie, and honestly, it’s kind of unfair how good it is. And the best part? You don’t need to actually know anything about horse racing to enjoy it. (Though shouting “Go baby gooo!” while pulling it out of the oven is highly recommended.)
Why This Recipe is Awesome
- It’s idiot-proof. Seriously, if you can stir and dump things into a pie crust, you can nail this.
- Chocolate + bourbon + pecans = the trifecta of dessert perfection.
- It looks way fancier than the effort it takes. Perfect for tricking people into thinking you spent hours in the kitchen.
- Oh, and it’s versatile—you can eat it warm with ice cream, or cold straight from the fridge at 2 a.m. (Don’t pretend you won’t.)
Ingredients You’ll Need
Here’s the starting lineup for your Derby-winning pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade if you’re feeling like Martha Stewart)
- 1 cup sugar (yes, the real stuff—don’t get healthy on me now)
- ½ cup all-purpose flour (aka the thing that holds this magic together)
- 2 eggs, beaten (like you just found out your ex got back with their ex)
- ½ cup melted butter (unsalted—don’t make it weird)
- 2 tablespoons bourbon (or more if you’re “just tasting” as you go)
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans (walnuts if you’re a rebel, but don’t tell Kentucky)
Step-by-Step Instructions
- Preheat that oven. 350°F (175°C). Don’t skip this. You’re not baking cookies on a toaster tray.
- Mix the dry stuff. In one bowl, stir together sugar and flour. Congrats, you’re halfway to genius.
- Add the wet squad. Toss in your beaten eggs, melted butter, bourbon, and vanilla. Stir until it looks like a sweet golden goo.
- Fold in the goodies. Dump in chocolate chips and pecans. Mix until they’re evenly spread—no nut hoarding in one slice.
- Assemble the masterpiece. Pour everything into your unbaked pie crust. Smooth it out so it doesn’t bake up looking like the Rocky Mountains.
- Bake. 45–50 minutes until golden and set in the center. If it jiggles more than you’d like, give it a few extra minutes.
- Cool down (the pie, not you). Let it rest before slicing—unless you enjoy molten chocolate mouth burns.
Common Mistakes to Avoid
- Skipping the preheat. This is how pies turn into weird, soggy sadness.
- Going “healthy.” No, you cannot replace the butter with applesauce. This isn’t that kind of party.
- Over-baking. Dry Derby pie is a crime. Keep an eye on it after 45 minutes.
- Forgetting the bourbon. You could leave it out… but then you’d just have chocolate pecan pie. And where’s the Derby spirit in that?
Alternatives & Substitutions
- No bourbon? Sub with a little coffee or strong vanilla extract. Not the same, but still delish.
- Nut-free life? Swap pecans for chocolate chunks or shredded coconut. (Though Kentucky might disown you.
- Crust options. Store-bought = quick fix. Homemade = bragging rights. Graham cracker crust = untraditional but still A+ in my book.
- Butter drama. Only have salted butter? Chill. Just cut back a smidge on added salt (or embrace the salty-sweet vibe).
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter = flavor. End of story.
Do I have to use bourbon?
Nope. But if you skip it, at least pretend you’re sipping sweet tea on a porch swing while eating it.
Can I freeze Kentucky Derby Pie?
Yep! Wrap it tight in foil or plastic, and it’ll last about 2 months. Pro tip: warm it in the oven before serving—it’ll taste freshly baked.
How do I know when it’s done?
It should look golden and slightly firm in the center. If it’s doing the Harlem Shake when you jiggle it, give it a few more minutes.
What’s the best way to serve it?
Warm with vanilla ice cream. Or cold, straight from the fridge, with a fork and zero shame.
Can I make it ahead of time?
Totally. It actually tastes even better the next day once the flavors settle.
Do I need a fancy pie dish?
Nope. Any 9-inch pie plate will do. But if you’ve got one with horses on it, you win bonus points.
Final Thoughts
And there you have it—the Ultimate Kentucky Derby Pie. Rich, chocolatey, a little boozy, and guaranteed to make you the star of any gathering (or at least the happiest person on your couch). So what are you waiting for? Grab a fork, slice yourself a piece, and maybe even wear a big floppy hat while you eat it—because why not?
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
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- Pub Style Pickled Eggs Recipe
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- Adult Mac and Cheese Recipe
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Kentucky Derby Pie Recipe
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 1 cup pecans coarsely chopped (or walnuts for traditional flavor)
- 1 cup semi-sweet chocolate chips or dark chocolate for richer taste
- 3 large eggs
- ¾ cup light corn syrup or dark corn syrup for deeper flavor
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ cup unsalted butter melted and cooled
- 2 tbsp Kentucky bourbon optional, or substitute with apple juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ¼ tsp salt
Instructions
- Preheat the oven: Set oven to 350°F. Place unbaked pie crust in a 9-inch pie plate, crimp edges, and set on a baking sheet.
- Prepare the filling: Whisk eggs, corn syrup, granulated sugar, brown sugar, melted butter, bourbon (if using), and vanilla in a large bowl until smooth.
- Add dry ingredients: Stir in flour and salt until no lumps remain.
- Fold in nuts and chocolate: Fold pecans and chocolate chips into the filling, ensuring even distribution.
- Fill the crust: Pour filling into the prepared pie crust, spreading evenly.
- Bake the pie: Bake for 45-50 minutes until edges are set and center is slightly jiggly. Cover crust with a pie shield or foil after 25 minutes to prevent over-browning.
- Cool and serve: Cool on a wire rack for 2 hours to set. Serve warm or chilled with whipped cream or ice cream.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for 2-3 months, wrapped tightly.
- Substitutions: Use apple juice instead of bourbon, or omit nuts for a fudgy version (reduce corn syrup to ¾ cup).
- Gluten-Free Option: Use gluten-free flour and crust.
- Prevent Sinking: Toss chocolate chips and nuts with 1 tbsp flour before adding to filling.
DID YOU MAKE THIS EASY RECIPE?
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