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When the Kentucky Derby rolls around every spring, locals and race spectators alike celebrate by donning their finest hats, drinking refreshing mint juleps, and eating gooey, nutty chocolate-bourbon pies. Kern’s Kitchen in Louisville trademarked this treat “Derby-Pie,” and has sold hundreds of thousands of them since 1954, all based on the family’s Great Grandma Leaudra’s secret recipe.
Whether you call it Kentucky Derby Pie or chocolate-nut pie, and whether you make it with pecans or walnuts, this treat is decadent and satisfying. It marries the gooeyness of pecan pie with the top crust of a chocolate chess pie, all with the brown sugar and chocolate flavor of classic Toll House pie. The pie is sweet and fudgy but firm enough to slice neatly.
In this version, chocolate chips are studded throughout and a hefty amount of toasted walnuts add a satisfying crunch. An optional tot of bourbon gives it a boozy punch and a Kentucky pedigree, but the pie is still delicious without it.
Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Tips for Making Kentucky Derby Pie
- Toasting the walnuts before adding them to the filling enhances their nutty flavor and adds a toasty depth to the pie.
- Blind-baking the crust before adding the filling and baking the pie on the lower-middle rack in the oven ensures the crust stays crisp—no soggy bottoms here!
- Whether you’re using a store-bought or homemade crust, make sure you keep your pie dough as cold as possible while you’re working with it—this will help it keep its shape and ensure that it stays nice and flaky.
- You can use foil to keep the crust from over-browning during baking, but if you like to bake pies, consider investing in a pie shield—it’s inexpensive, easy to use, and helps you achieve perfectly-baked pie crusts every time.
Recipe Variations and Serving Suggestions
- Feel free to swap in pecans instead of walnuts—both are often used in this style of pie.
- Use dark or bittersweet chocolate chips if you like your desserts a little less sweet.
- Serve with a scoop of vanilla ice cream for an extra decadent treat.
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1 single-crust homemade or store-bought pie dough, chilled
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1 1/2 cups chopped walnuts
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1 cup (200g) light brown sugar
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1 stick (4 ounces) unsalted butter, melted
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1/4 cup light corn syrup
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3 large eggs
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1 teaspoon vanilla extract
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1 teaspoon kosher salt
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1 tablespoon bourbon, optional
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1/2 cup (60g) all-purpose flour, plus more for work surface
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1 cup (170g) semisweet chocolate chips
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Flaky sea salt, for garnish, optional
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Preheat the oven to 425°F.
Position a rack in the lower third of the oven.
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Shape the pie shell:
Remove the pie dough from the refrigerator and let stand at room temperature to soften slightly, about 5 minutes.
Working on a lightly floured surface, roll out the dough to a 12-inch circle, about 1/8 to 1/4-inch thick. (If using store-bought pie dough, simply unroll or unfold.) Transfer the dough round to a 9-inch pie plate, gently pressing it into the bottom. Trim the overhanging dough to 3/4-inch from the edge of the pie plate. Fold the overhang under itself and crimp the edges decoratively as desired.
Transfer the pie shell to the freezer and freeze until firm, about 10 minutes.
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Blind-bake the pie shell:
Line the frozen pie shell with a piece of parchment paper or aluminum foil that fully covers the crust and the edges. Fill the pie shell completely with pie weights or dried beans. Place on a rimmed baking sheet.
Bake the filled pie shell until the edges are light golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and carefully remove the parchment and pie weights. Return the now-empty pie shell to the oven and continue baking until the bottom is dry to the touch, about 5 minutes.
Remove from the oven and transfer to a wire rack to cool slightly, about 15 minutes.
Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
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Toast the walnuts:
Meanwhile, reduce the oven temperature to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet. Bake until fragrant and toasted, 6 to 8 minutes. Set aside to cool.
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Make the filling:
In a large bowl, vigorously whisk the sugar, melted butter, corn syrup, eggs, vanilla, salt, and bourbon, if using, until smooth. Add the flour and gently whisk until just a few streaks remain. Use a rubber spatula to fold in the chocolate chips and reserved toasted walnuts until evenly dispersed and no flour streaks remain. Pour the mixture into the cooled pie crust.
Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
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Bake:
Bake until the filling is puffed and set with a very slight jiggle in the center, 35 to 40 minutes, covering the edges with a pie shield or strips of foil about halfway through to prevent the crust from over-browning.
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Cool and serve:
Transfer the pie to a wire rack and let cool completely, about 3 hours, before slicing and serving. Garnish with flaky sea salt, if desired.
Store leftovers, covered, in the refrigerator for up to 4 days. You can also freeze the baked pie, wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw the pie in the refrigerator before serving.
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| Nutrition Facts (per serving) | |
|---|---|
| 549 | Calories |
| 35g | Fat |
| 57g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 549 |
| % Daily Value* | |
| 35g | 45% |
| Saturated Fat 13g | 66% |
| 100mg | 33% |
| 218mg | 9% |
| 57g | 21% |
| Dietary Fiber 3g | 11% |
| Total Sugars 45g | |
| 8g | |
| Vitamin C 0mg | 1% |
| Calcium 67mg | 5% |
| Iron 2mg | 13% |
| Potassium 252mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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