This take on Kentucky Derby pie is basically a warm gooey chocolate chip cookie with walnuts in a buttery flaky pie crust. How can you say no?
Kentucky Derby Pie
This Kentucky Derby Pie is pretty much as easy as pie can get. Dump all of the ingredients in a bowl, bake in a pie shell, and your end results will blow your mind.
Gooey chocolate and walnut filling that's a little denser than your typical pecan pie and almost reminds me of a super soft, warm chocolate chip cookie. All of that warm goodness is inside a perfectly flaky and buttery pie crust.
Serve it up with a mint julep and enjoy the derby. (Or make it anytime. Because you can. And you'll want to!)
What is Derby Pie?
Derby pie is a trademarked name and pie created by George Kern in Prospect, Kentucky. It has a chocolate and walnut filling inside a traditional pie crust. It is often associated with the Kentucky Derby.
Some versions are made as a chocolate pecan pie, but the original has a more dense filling and uses walnuts.
How to Serve Kentucky Derby Pie?
Traditionally, it is served bare. The consistency reminds me of a warm chocolate chip cookie, so eating it warm is a treat.
You can also top it with whipped cream or ice cream with mini chocolate chips or crushed nuts for garnish.
New to the Pie-Making Scene?
Here are some helpful Pie Making Resources to make sure all your pies come out perfect and delicious!
- Easy No Fail Pie Crust Recipe - this easy pie crust recipe comes out perfect Every. Time. It's my grandma's recipe, and it's never failed me yet!
- Rolling Out Pie Crust Tutorial - If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges - There are so many ways to finish pie crust once you're done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies - If you love pies, you need these tools so you can make them all the time at home
More Recipes You'll Love
- Southern Pecan Pie - a classic gooey filling with crunchy pecans in a buttery flaky crust.
- Pecan Cheesecake Pie - two favorite combined into one. Traditional gooey pecan pie filling and creamy cheesecake unite in one amazing pie.
- Southern Pecan Pie Bars - gooey pecan pie filling on top of a soft buttery crust.
- Kentucky Butter Cake - a soft pound cake infused with a sweet butter sauce.
Kentucky Derby Pie
Ingredients
- 1 pie crust 9 inch, unbaked SEE NOTE
For the Filling
- 1 cup butter melted (SEE NOTE ABOUT BUTTER AND PIE CRUST)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 2 tablespoons Kentucky bourbon
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F.
- Prepare and roll out pie crust. (You'll only need half of my favorite homemade recipe.) Place in a buttered 9-inch pie dish, and flute edges. Set aside.
- In a large mixing bowl, whisk together melted butter and sugars
- Add eggs, vanilla, bourbon, and flour, and whisk again until combined.
- Fold in chocolate chips and walnuts.
- Pour filling into prepared pie crust.
- Bake at 350°F for about 45 minutes, until edges are set.
Notes
- Pie Crust: I HIGHLY recommend using a homemade pie crust. I use this favorite fail-proof pie crust that's easy to make and has top reviews. If you use a store-bought crust, you need to adjust the butter to ½ cup (1 stick). Some readers have said their butter bubbles over the edge, and after testing we discovered that the store-bought crusts are the culprit. So homemade crust = 1 cup butter; store-bought crust = ½ butter.
- When done, the edges of the pie will be set, but the very center may still be a little jiggly.
- Wait until pie is cooled and center is set before serving.
- You can substitute pecans for the walnuts.
- Storage: Store covered at room temperature for up to 5 days.
- Freezer Directions: Cover and store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight, then allow to come to room temperature on the counter before serving.
Nutrition
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Mahy says
Delicious pie that has just the perfect texture. I cook pies a lot and I can see how well you've made this one - fantastic work!
Lindsay says
Yes. Yes. and yes! Making this for Easter and I'm super excited!
Carrie Robinson says
Oooooo... now this looks & sounds decadent! I could definitely go for a slice of this right about now. 😉
Kristina Tipps says
Tasted fantastic! Thank you for the new pie maker tips, as that is me and they were very helpful.
Jersey Girl Cooks says
This is one fantastic pie with just the right amount of chocolate!
Catherine says
I've never had a Derby Pie but I would love to give it a try now! We love celebrating the derby in my house so this would be a perfect addition to the spread...such a decadent treat!
Christina says
Hey Girl! Love your recipes... am I missing how much butter to use in this Kentucky Bourbon Pie recipe? Also, is it melted or softened? Sorry 😩
Michelle says
I am adding it now! Thank you for letting me know. It is melted!
Joleen says
Is this supposed to be 1 cup of butter or one stick of butter? I used 1 cup, as the recipe states, and there was butter melting and oozing out the side of the pie during and after it baked.
Michelle says
Yes, this is supposed to be 1 cup of butter. I remade the recipe again, just to make sure I didn't make an unfortunate typo, and 1 cup of butter came out perfectly for me. I'm not sure why you had butter oozing out. I've never had that happen, and can't think of a reason why it would.
Cynthia | What A Girl Eats says
Gah! You had me at chocolate...and nuts...and bourbon! Such a deliciously decadent pie! Thank you.
Vicky says
I've heard of this pie but now I've GOT to try it! You had me at gooey and chocolate. 🙂
Jacqueline Meldrum says
I've never heard of this pie but oh my god it sounds and looks delicious!
Desiree says
Super delicious! I followed recipe exactly however, after baking 50 min. Pie was still not cooked in center. So I had to put back in oven for almost another 30 minutes. Not sure why it took so long. I think next time I may put a little less butter in it.
Sara Welch says
Enjoyed this after dinner last night and it did not disappoint! So easy and delicious; exactly what I needed to cure my sweet tooth! Definitely, a new favorite!
Michelle says
Made this for Easter -- this was such a delicious pie! My family enjoyed it very much, thank you!
Brenda James says
I'm planning on making this for a Derby party and want to verify. Is one cup two sticks) of butter correct? Seems like a lot for one pie and I don't want to ruin what looks like a delicious recipe.
Michelle says
Yes, that is correct!
Gwynn Galvin says
You had me at warm gooey chocolate! Such a delicious recipe!
Carrie Robinson says
Oh yum! This definitely sounds like my kind of pie. Can't wait to make this. 🙂
Mahy says
Give me a glass of milk and I am in a pie heaven! Can't wait to make it now.
Andrea Harrison says
This is such a great pie! I love how gooey it is. The flavor was so amazing and we all loved it.
ARH says
I'm making this for a Derby party tomorrow, since I forgot to have one shipped in time. Are you using a deep dish pie crust, or regular? Thanks!
Michelle says
Regular pie crust. You may want to use a deeper dish as some people are reporting spillage.
Here's the recipe I use: https://www.thegraciouswife.com/fail-pie-crust/
LANIGAN CAREN says
Made yesterday for a Kentucky Derby party. Fabulous and rave reviews. I used a Keebler shortbread crust ( time constraints), only 1stick butter and closer to 3 TBSP bourbon. Turned out perfectly. Served with whipped cream and fresh, sliced strawberries.
Mary says
I fixed the Kentucky Derby Pie for my husband. He loved it. It was an easy recipe and it was delicious. I will be making this again and again ….. again!
Sharin says
I have made this pie several times now and it is fantastic. I am just making it again for Derby Day. My son works with racehorses in Kentucky and he told me about this pie.
Chris Robinson says
I think this receipt would be even better with one stick of butter instead of an entire cup. Otherwise the pie was fantastic. I had the butter run over the pie crust into the cookie sheet, even with a deep dish pie crust.
Morrissa Clanahan says
Do I have to use the bourbon? And do I add anything to take its place?
Alexandra Alberti says
I also have that question. I hope we both find out.
Marilyn says
I have made several times with and without the bourbon. The bourbon just amps up the flavor but can be made without it as well. I also only use 1 stick of butter. Made these (at my son's request) for his wedding as he doesn't like cake. The pie bar was devoured and gone within half an hour!
Myra Sanders says
I’m making this again right now, I’ve made it several times, I just use a little more vanilla extract and leave out the bourbon. I also had the butter issue the first time, and only use one stick instead of two.
Laura Briggs says
No you do not have to use the Bourbon nor do you have to replace it with anything. This was a Thanksgiving and Christmas go to pie when I was growing up! My mother made a Kentucky durby pie or two for both holidays and I would make myself sick! It is very rich, but oh so ooey gooey full of goodness! Im 55 and my mother passed away in 2018 so yes I'm going to make one now!!! You won't be disappointed with this!
AnneC-Ohio says
Delicious treat. This wasn't my first Derby Pie but the first time making this recipe. One question for Michelle and the other bakers. I happened to have a 9" frozen crust available, so I used it instead of a homemade. Anyway, I had a lot of butter on the cookie sheet that I baked the pie on. I never had this with other recipes that called for 1/2 cup of butter. Anyone else have this issue or try cutting down to 1/2 or 3/4 cup of butter?
Delicious pie - even with the butter spillover (no harm done - cookie sheet caught it all!).
Michelle says
I'm beginning to wonder if this is a homemade crust vs store-bought issue. Because I have never had any spillage when I use my homemade one, even in a shallow dish. Maybe the store-bought aren't handling the butter as well. I will have to try it to see if that's the issue. Because when I used 1/2 cup butter with my homemade crust, the filling was pretty dry. Might need to be adjusted for the store-bought crust!
Michael Stokes says
Going to make this pie for my family and I am sure they will love it 😁
Alexandra Alberti says
What kind of Kentucky Bourbon did you use? Brand name, please, too. Thank you so very much in advance. I deeply appreciate it. I am so excited to try to make it.
Michelle says
I usually use Evan Williams, but you can really use any. Since you're baking with it the quality matters a little less than it otherwise would.
Mady Drust says
I used a store bought pie dough & used 1 1/2 sticks of butter and it turned out perfect!! Baked for about 5 minutes longer!
Alexandra Alberti says
Can you use a store bought shortbread crust?
Alexandra Alberti says
Can you use a store bought shortbread crust?
Michelle says
No, I wouldn't recommend that. Shortbread is already very buttery.
Meredith Preisner says
I didn't see the notes about using half the amount of butter if you're using a store-bought crust until I was ready to put the pie in the oven. Just to be safe, I put a baking sheet on the rack below to catch any overspill of butter. Turns out I didn't need to do that. The pie turned out great! Served it with vanilla bean ice cream. Our daughter and son-in-law absolutely loved it and said it was like a "cookie dough/brownie pie". Next time I think I'll put less chocolate chips and more walnuts, but that's just my own personal preference as I'm one of those people who always use half the amount of chocolate chips when making Tollhouse (or similar) cookies. You do not need to adjust this recipe if you like more chocolate in your desserts.
Lea says
Delicious and easy recipe, can't beat that! I used my home made all butter crust. Since it was neither store bought nor your crust recipe, I wasn't sure whether to do 1/2 cup or 1 cup of butter. So I split the difference with 3/4 cup and it was perfect. The chocolate chips somewhat sink to the bottom and melt, forming a thick yummy chocolate layer. Some of my guests thought that was perfect, others thought a bit less chocolate chips would have been better. I think I'll try 3/4 cup chocolate chips next time. Love the bourbon kick! Thank you for a great recipe.
Nancy says
I made it with a gluten-free crust and gluten-free flour. I also didn’t see that note about less butter with a store-bought crust. I did get the feeling that I should put a pan under the pie dish. I did lose an ounce and a half of butter which is ~3 tablespoons that spilled over. It was very good! Now I want go out and get some dairy, free, whipped cream! Next time I will try cutting the butter in half!
Daminica McPhilllips says
I forgot to post this when I made it for the Kentucky Derby race last May....everyone wanted the recipe, they devoured it and wanted seconds. Since then, I have made it several times and everybody loves it and asks for the recipe!! Topped with Haagen Daaz vanilla bean ice cream
It's heavenly:)
Cathy says
Does this pie need to be refridgerated, is it counter stable for several hours?
Thank you
Michelle says
It will be counter stable for several hours.