Kentucky Derby Chocolate Bourbon Walnut Pie
This wonderfully decadent chocolate-walnut bourbon pie, affectionately known as “derby pie” is a Kentucky tradition! Very similar to pecan pie in taste and texture with the addition of chocolate chips and a good splash of bourbon, this will become a fast favorite. Whether you make it while watching the derby or save it for a holiday dessert, it is sure to be a crowd-pleaser!
I absolutely adore pie (hello, pie crust!) and pecan pie has long been my all-time favorite.
Therefore, it came as no surprise that I fell head-over-heels for its souped-up cousin, the derby pie.
The pie is a bit of a twist on traditional pecan pie – it uses walnuts instead of pecans and throws in chocolate and bourbon for good measure. The filling is very similar to that of a pecan pie, but with the addition of chocolate and the kick of bourbon? Woo-ey! It makes for one killer pie.
The history
Derby Pie was originally created in the 1950s by the Kern family, who ran the Melrose Inn in Prospect, Kentucky.
It is a pie very reminiscent in taste and texture of pecan pie – it is a rich, gooey pie made with a sugar, corn syrup, and eggs base, but instead of pecans, walnuts are used, and chocolate chips are added.
In many variations, bourbon is added because it’s a Kentucky staple, after all! SO GOOD.
Variations
There are a few ways you can switch up this pie to suit your tastes:
- Pie Crust: I like my butter/shortening vodka crust for this recipe, but you can also use an all-butter pie crust.
- Nuts: While walnuts are traditional for derby pie, you can also substitute pecans. And if you have a nut allergy, substitute the same amount of traditional, old-fashioned rolled oats for the nuts.
- Chocolate: The sky is the limit! Semisweet is my preference, but you can use dark, or milk chocolate, as well. While I like chocolate chips because they somewhat hold their shape, you could use chopped chocolate for a meltier texture.
- Bourbon: Any type of bourbon or whiskey will work in this recipe, and you can omit it entirely if you’d like, too.
- Topping: This pie is wonderful on its own, but is also delicious with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- Cookie Bars: Want something more portable or to serve a crowd? Bake up this pie filling using the crust and directions from my chunky pecan bars.
Make-ahead instructions
Derby pie is perfect for making ahead of time!
It needs to cool completely at room temperature for at least 4 hours in order to set up properly, so it can easily be made the day before you plan on serving it.
Storing and freezing instructions
The baked pie, including leftovers, should be stored, lightly covered, in the refrigerator for up to 4 days.
Derby pie can also be frozen! Allow the pie to cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then slice and serve.
Other recipes to serve for Derby day!
If you make this derby pie recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Kentucky Derby Chocolate Bourbon Walnut Pie
Ingredients
For the Crust
- 1¼ cups (150 g) all-purpose flour
- 1 tablespoon (1 tablespoons) granulated sugar
- ½ teaspoon (0.5 teaspoons) salt
- 6 tablespoons (85 g) unsalted butter, cold, cut into ¼-inch slices
- ¼ cup (46 g) vegetables shortening, chilled, cut into 2 pieces
- 2 tablespoons (2 tablespoons) vodka, cold
- 2 tablespoons ice water
For the Filling
- ½ cup (113 g) unsalted butter, melted and cooled
- ¾ cup (149 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¾ cup (234 ml) light corn syrup
- 4 eggs
- ¼ cup (60 ml) bourbon
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 1¼ cups (150 g) walnuts, coarsely chopped
- ¾ cup (128 g) semisweet chocolate chips
Instructions
- Make the Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
- Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes.
- Blind Bake the Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil, being sure to cover the edges of the crust, and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
- Make the Filling: In the bowl of an electric mixer on medium-high speed with a whisk attachment (or in a large bowl with a whisk and a lot of elbow grease), whip together the butter, sugars, corn syrup, eggs, bourbon and vanilla extract until frothy. Fold in the walnuts and chocolate chips with a rubber spatula.
- Bake: Pour into the prepared pie crust (you may have more filling than will fit into your pie pan - just fill it up as far as you can). Bake for 50 to 60 minutes or until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon. Cool completely at room temperature (at least 4 hours) before slicing into the pie.
Notes
- Pie Plate: I use and recommend this glass pie plate.
- Pie Crust: I like my butter/shortening vodka crust for this recipe, but you can also use an all-butter pie crust. You can also make the crust by hand, whisking the ingredients, and using a pastry blender to work in the butter and shortening.
- Nuts: While walnuts are traditional for derby pie, you can also substitute pecans. And if you have a nut allergy, substitute the same amount of traditional, old-fashioned rolled oats for the nuts.
- Chocolate: The sky is the limit! Semisweet is my preference, but you can use dark, or milk chocolate, as well. While I like chocolate chips because they somewhat hold their shape, you could use chopped chocolate for a meltier texture.
- Bourbon: Any type of bourbon or whiskey will work in this recipe, and you can omit it entirely if you'd like, too.
- Filling: While my blind baking technique is failproof and keeps the crust from shrinking, if yours does shrink, you may not have enough space for all of the filling. Use as much as you can; you can always use dough scraps and extra filling for little mini pies in a mini muffin tin, sort of like my pecan tassies!
- Topping: This pie is wonderful on its own, but is also delicious with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- Make-Ahead: The pie can be baked up to one day in advance of serving.
- Storing: The pie can be kept, loosely covered, in the refrigerator, for up to 4 days.
- Freezing: Allow the pie to cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then slice and serve.
- Cookie Bars: Want something more portable or to serve a crowd? Bake up this pie filling using the crust and directions from my chunky pecan bars.
- Recipe adapted from Providence Food Examiner
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee of One Sarcastic Baker]
My pie turned out so good but i still want to know: when you say beat till frothy??? How long must that be?
I use a5-speed Cuisinart Hand Mixer.
Thank you!
Vivian Santamaria
Philippines
Be careful with saying derby pie anywhere in your post…they come after everyone for trademark infringement. Even blogs like mine that make zero money. WordPress told me to call it a mean spirited censorship pie.
This was so easy to make and so tasty! My future mother in law said it is now her favorite pie!!
I was faced with a baking dilemma: no one in my family wanted pecan pie !! Your pecan pie recipe is amazing, but my family wanted me to make another kind of pie that was not pecan. I ran across this pie on your blog. It was a hit!! This gooey pie was delish!! Thank goodness I made four pies. There was nothing left. Will be making this again and again !!
Thank you,!!!!
Making this for Thanksgiving right now! I test baked it last week and loooooved it. Family says “too many walnuts for my taste”, but I think it’s perfect. It needs them, it gives it a crunch.
Thank you, and all the best from Nashville! 💜
Looks like a great pie for any event or holiday, not just the Kentucky Derby! :)
Thank you for this most awesome recipe! This is the best, by far, of all the derby festival pies I’ve tried. I’m going to a potluck and would like to turn this into a bar for easier serving, and to stretch the recipe. Any suggestions on the best adjustments to bake this up bar style? (Oh and the best tweak to this recipe is to brown the butter before incorporating it. It makes it amazing!)
Hi Jamie, I would press the pie crust into a baking dish, however I’m not sure what size would yield the best results – 8 or 9-inch square, or a 9×13. Might take some trial and error! Enjoy!
How fab does this pie look?! Reckon a slice would be mighty nice right now…
If I didn’t want to use the walnuts, do you think I could sub chocolate chips for walnuts?
Thanks!
Hi Julie, I think there are way too many walnuts in this recipe to simply substitute chocolate chips. It’s very much like a pecan pie.
Can I make this pie ahead of time and freeze it?
Hi Barb, I have not tried to freeze this pie, so I can’t say for sure. If you try it, please let me know how it works!
Has anyone actually made this recipe? How did you like it?
This pie sounds soooo good! The combination of walnuts and chocolate –and of course the bourbon, sounds like it would make quite a decadent dessert. I would love to try this recipe.
This looks phenomenal! What does it mean to blind bake the crust?
Hi Nyss, To blind bake means to bake the crust unfilled partially before filling and baking the rest of the way. If you follow the link for the crust in the recipe it walks you through it.
It doesn’t though. There’s a very detailed description of how to make the pie dough and then in the recipe, this:
“Follow the directions above for assembling the pie crust either with a food processor or by hand. Be sure to refrigerate the dough for at least 1 hour (up to 2 days) prior to rolling out.
Proceed with the pie recipe you are using.”
That’s it. Nothing about blind baking.
Wow.! thank you for this wonderful pecan pie recipe. I found it creative and innovative. I love pecans because they have a lot of nutritional values and most of all it tastes good. I really appreciated your recipe, it looks incredibly great specially that it is combined with walnuts and pecans. Thank you. :)
I have never gone to the Kentucky Derby BUT my hubby and I watch it every year (except this year – we weren’t around and we forgot to record it). A few years ago, we were in Louisville so I decided to try Derby Pie. They served it at Old Spaghetti Factory. It was really good. When I got home, I tried to find a recipe for it online and came up blank but a friend on a cookbook group gave me a similar recipe (the original has never been printed anywhere – it is a big secret). I had to make it without pecans as my son is allergic and I used pumpkin seeds instead. It was really good, even without the pecans. I know it wasn’t authentic but it was still really good.
Your pie looks great too.
Looks good. If I wanted even more chocolate what would I have to cut or add?
If you just want to add more chocolate chips I think you would be fine upping the amount another 1/2 cup or so. More than that, and I would probably do less walnuts to make up for it.
Hi!
Is it strictly necessary to use 2 different variety of sugar?
I’ll try it for the next saturday cause i have a sort of competition with my mother and your recipes sound unbeatable
I’ve always used both white and light brown sugar when making pecan pie (and this is a variation of pecan pie) – the brown sugar helps to give the filling a thicker, caramelized texture.
Walnuts, chocolate and bourbon?? We had to feature this on our Facebook page!
Such a great idea to use walnuts instead of pecans! (Although I do really like both!)
Looks decadent!
@Pat W – You’re right. This recipe however, was mine and original and something I had been making for my own bakery for over 20 years. In the end though, I had to fix my article and title on my recipe over a year and a half ago to make sure I wasn’t stepping on their toes because they had those words registered together.
http://www.examiner.com/food-in-providence/best-kentucky-derby-pecan-pie-recipe
Be careful how you juxtapose the words “Derby” and “Pie” in writing. Kern’s Bakery in Louisville owns a copyright on the name “Derby Pie” and they protect it zealously.
I had a slice of their Derby Pie once, and was not that impressed!
Thanks for the link back to my original recipe!
Donna Diegel/Providence Food/Spatulas & Corkscrews
Wow! I have never heard of this pie before but it sounds amazing!
I feel a bit tipsy looking at that cake!!! lol…Nothing wrong with that!
Yumage! I think this appeals to me better than pecan pie. And since I love pecan pie in bar form, I think I may just try that with this lovely rendition.
Thanks from Louisville for the props for Kentucky Derby Pie!
I’m disappointed that you haven’t managed to wander downriver for the party; we usually get started down here 2 weeks before Derby (3 weeks this year because of Easter weekend) and party ’till the horses come home. If you’re interested, check out http://www.derbyfestival.org for all the goings on. Y’all come on down.
And, if you want to kick things up just a notch, 3 words… Derby Pie milkshakes. To. Die. For.
Ooh wow that looks fantastic! Never heard of a Kentucky Derby pie before but I can’t wait to try it
Ooooooo, baby! You had me at bourbon! {wink}
This pie makes me wish I wasn’t allergic to walnuts!! Looks delightful!
I’d run like a racehorse to get a slice of this pie. Looks amazing!
Totally drooling!!
We of course are huge derby fans. Any excuse to put bourbon in your dessert is a winner in our book…!
I didn’t even know the Kentucky Derby was this weekend. This looks like an anytime dessert!
Oh my, oh my, this looks delicious – never heard of it before! Thanks for the tip!
Perfect pie for this weekend!
This pie looks fabulous and perfect for Kentucky Derby!! Yum!
I want to host a party for it! ;)
Bourbon and pie. Say no more…I am soooo in!!!
Never heard of this but it’ll be perfect to take to a Derby party! It sounds really rich, and super sweet, but really good. How can you really go wrong with chocolate, bourbon, and walnuts?
I’ve not heard of Derby Pie before, but I have made chocolate pecan pie. Yours with the bourbon looks delicious! Perfect for a summers day on the races ;)
I don’t know about Kentucky Derby but we do have a Derby somewhere in England (not sure where!) but yep, you see the big hats, and tailored jackets, everything. Even so, I’m sure they’re quite similar :)
This looks like it has a delightful Crunch! My friend lives in Kentucky and she said the schools are closed. A 2 minute race and schools are closed. Funny the things we do in the name of tradition.
The Derby is run on Saturday. There is a festival the week prior. Maybe they wrap Spring Break around it. I remember when I was a kid they used to have one school day off so we could go the the County Fair.
Schools in the Louisville area are closed for Oaks Day, which is the day before Derby Day. As far as I know, other schools across the state are not closed–at least, I know that the schools in Lexington are in session on Oaks Day.