This Derby Pie recipe is everything you want from a Kentucky classic: a buttery, flaky crust filled with gooey chocolate chips, toasted pecans, and a splash of bourbon.
It bakes up with a top that is crackly like a brownie and a center that stays soft and rich, almost like a warm chocolate chip cookie baked right into a pie shell.
I first made this pie for a Derby watch party years ago, and it disappeared before the second race even started.
Since then it has become one of my most requested desserts for holidays, potlucks, and anytime I want something a little more special than a regular pecan pie.
The filling comes together in one bowl with pantry staples you probably already have.
Once it is in the oven, you barely have to think about it again until your kitchen starts to smell like a cross between a brownie and a pecan pie.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you love pies that pair chocolate with toasted nuts, this one sits right alongside my Chocolate Bourbon Pecan Pie Recipe as one of my go to desserts for celebrations.
Why You’ll Love This Derby Pie Recipe
This pie hits that sweet spot between an easy dessert and a real showstopper.
It looks impressive sliced but the method behind it could not be simpler.
- Comes together in one bowl with no candy thermometer required
- The chocolate and pecan combination tastes like a chocolate chip cookie met a classic pecan pie
- Bourbon adds warmth and depth without making the pie taste boozy
- A perfect make ahead dessert for holidays, potlucks, and Derby Day
- Works with a homemade flaky crust or a store bought one when you are short on time
Another favorite: Bourbon Pecan Pie Recipe
Ingredients
You only need a handful of ingredients for this pie, and most of them are already sitting in your pantry.
The real stars are the chocolate chips, the pecans, and a good splash of bourbon.
- 1 unbaked 9 inch pie crust, homemade or store bought
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
Read Also: How To Make Pecan Pie Filling
If you want even more chocolate in every bite, my Chocolate Chip Pecan Pie Recipe is worth trying next.
Kitchen Equipment Needed
None of this equipment is fancy, and you likely already own most of it. A few key tools just make the process smoother.
- 9 inch pie dish
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Pie crust shield
You might also enjoy: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this pie.
None of them are required, but they make the process easier and the results a little better.
1. Fresh Pecan Halves
Buying whole pecan halves and chopping them yourself gives you better texture and flavor than pre-chopped pieces, which can taste stale.
Freshly cracked pecans also toast more evenly, so the pieces in every slice stay crunchy instead of soft.
2. Ghirardelli Semisweet Chocolate Chips
Since chocolate is one of the main flavors here, it is worth reaching for a brand you actually love eating on its own.
Ghirardelli chips melt smoothly into the filling and give the pie a deeper, more rounded chocolate flavor than generic baking chips.
3. Emile Henry Ceramic Pie Dish
A heavy ceramic pie dish heats evenly and helps the bottom crust bake through instead of turning soggy.
I have used mine for years and it still browns crusts beautifully every time.
4. Adjustable Pie Crust Shield
This little tool clips onto the edges of your pie crust so the border does not overbake while the center finishes setting.
It is inexpensive, reusable, and takes the guesswork out of protecting a fluted edge.
I also love pairing this same crust technique with my Butter Pie Crust Recipe whenever I want something extra flaky underneath the filling.
Step-by-Step Instructions: How to Make Derby Pie
1. Preheat the Oven and Prep the Pie Crust
- Preheat your oven to 350 degrees Fahrenheit so it is fully heated by the time your filling is ready.
- Roll out your pie dough and fit it into a 9 inch pie dish, leaving a slight overhang around the edges.
- Fold the excess dough under itself and crimp or flute the edges however you like.
- Place the crust in the refrigerator while you make the filling so it stays cold and firm.
2. Melt the Butter
- Add the butter to a microwave safe bowl and melt it in 20 second bursts, stirring in between, until fully liquid.
- Set the melted butter aside for a few minutes to cool slightly so it does not scramble the eggs later.
3. Whisk the Sugars, Eggs, and Vanilla
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the slightly cooled melted butter.
- Add the eggs one at a time, whisking well after each addition until the mixture looks smooth and glossy.
- Whisk in the vanilla extract until fully combined.
4. Add the Flour, Salt, and Bourbon
- Sprinkle the flour and salt over the wet mixture.
- Whisk just until the flour disappears into the batter, being careful not to overmix.
- Pour in the bourbon and whisk once more until it is fully incorporated.
5. Fold in the Chocolate Chips and Pecans
- Add the chocolate chips and chopped pecans to the bowl.
- Use a rubber spatula to gently fold them into the batter until they are evenly distributed throughout.
6. Pour the Filling into the Crust
- Take the chilled pie crust out of the refrigerator and set it on a rimmed baking sheet to catch any drips.
- Pour the filling into the crust, using the spatula to scrape every bit of chocolate and pecans out of the bowl.
- Gently spread the filling into an even layer with the spatula.
7. Bake the Derby Pie
- Place the pie in the preheated oven and bake for 45 to 50 minutes.
- If the crust edges start to brown too quickly, cover them with a pie crust shield or strips of foil.
- The pie is done when the top is set and only slightly jiggly in the very center, with a puffed, crackly top.
8. Cool and Slice
- Remove the pie from the oven and set it on a wire rack.
- Let the pie cool for at least 1 hour so the filling has time to set before slicing.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.
Read Also: Southern Pecan Pie Recipe
This baking method is very similar to the one I use for my Chocolate Pecan Pie Recipe, so if you enjoy this pie, that one belongs on your list next.
Tips for The Best Derby Pie
A few small details make the difference between a good Derby Pie and a great one. Keep these in mind as you bake.
- Toast the pecans in a dry skillet for a few minutes before adding them for deeper, nuttier flavor
- Do not overbake, the center should still have a slight wobble when you pull it from the oven
- Use room temperature eggs so they blend smoothly into the melted butter
- Chill your pie dough before baking so the crust holds its shape and stays flaky
- Let the pie cool completely before slicing for clean, defined pieces
For a lighter option, try: Bourbon Pecan Tart Recipe
The filling ratio here is similar to what I use in my Maple Pecan Pie Recipe, so that one is a great next bake if you enjoyed this filling texture.
Serving Suggestions
Derby Pie is rich, so a little goes a long way. I like to serve it slightly warm with something cold on top to balance the sweetness.
- A scoop of vanilla ice cream on top while the pie is still slightly warm
- A dollop of freshly whipped cream and a light dusting of cocoa powder
- A drizzle of extra bourbon caramel sauce for special occasions
- A hot cup of coffee or a mint julep alongside, especially during Derby season
- A small slice of Mississippi Mud Pie if you are serving a dessert table with a few chocolate options
Variations of Derby Pie
Once you have the base recipe down, it is easy to switch things up. Here are a few variations worth trying.
- Swap the pecans for walnuts for the more traditional, original style Derby Pie
- Use a mix of milk and dark chocolate chips instead of all semisweet
- Leave out the bourbon and add an extra teaspoon of vanilla for a family friendly version
- Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor
- Bake the filling in mini tart shells for individual, single serving pies
If you want a lower carb take on this style of pie, my Keto Pecan Pie Recipe follows a similar method with different sweeteners.
You might also enjoy: Vegan Pecan Pie Recipe
Storage and Reheating
This pie stores well, which makes it a great make ahead option for busy weeks and holidays.
Keep it covered to protect that crackly top.
- Store leftover pie covered in the refrigerator for up to 4 days
- Freeze whole or sliced, wrapped tightly in plastic wrap and foil, for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
- Warm individual slices in the microwave for about 15 seconds if you prefer it slightly warm
- Avoid leaving the pie at room temperature for more than 2 hours because of the eggs in the filling
If you liked this filling style, my Sugar Free Pecan Pie Recipe stores the same way and is worth keeping in your rotation.
Nutritional Facts
These values are estimated per slice, based on a pie cut into 8 servings.
Actual numbers will vary depending on the exact ingredients and brands you use.
- Calories: approximately 420
- Total Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 46g
- Sugar: 32g
- Protein: 5g
- Sodium: 180mg
For a similar breakdown in bar form, check out: Mini Pecan Pies Recipe
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a few of the ingredients do bring some nutritional value along with the flavor.
Enjoyed in moderation, they add more than just sweetness.
- Pecans provide heart healthy fats, fiber, and antioxidants
- Eggs offer protein along with vitamins like B12 and choline
- Dark and semisweet chocolate contain small amounts of iron and antioxidant compounds
- Butter, used in moderation, supplies fat soluble vitamins like A and E
- Bourbon, in the small amount used here, mostly contributes flavor rather than significant nutrients
My Pecan Pie Bars Recipe uses a lot of these same wholesome pecan based ingredients in a more portable format.
FAQs About Derby Pie
1. Can I make Derby Pie without bourbon?
Yes, you can simply leave the bourbon out of the recipe. Add an extra half teaspoon of vanilla extract instead to keep the flavor rounded.
2. What is the difference between Derby Pie and pecan pie?
Traditional pecan pie relies on corn syrup for its gooey texture, while Derby Pie uses a flour based, cookie like batter studded with chocolate chips and pecans.
Derby Pie also traditionally includes a splash of bourbon, which sets it apart in flavor.
3. Can I use walnuts instead of pecans?
Absolutely, walnuts are actually what the original Kentucky recipe used.
Simply swap them in at the same measurement for a more classic version of the pie.
4. Why is my Derby Pie filling too runny?
This usually means the pie needs a bit more time in the oven.
Give it a few extra minutes and check that the center only has a slight jiggle, not a liquid wobble, before removing it.
5. Can I freeze Derby Pie?
Yes, this pie freezes very well either whole or in slices. Wrap it tightly and thaw it overnight in the refrigerator before serving.
Read Also: Chocolate Chess Pie Recipe
If chocolate pies are your thing, my French Silk Pie Recipe is another reader favorite worth bookmarking.
Derby Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store bought
- 1/2 cup unsalted butter 113g, melted
- 1 cup granulated sugar 200g
- 1/2 cup packed light brown sugar 100g
- 2 large eggs room temperature
- 1/2 cup all purpose flour 60g
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 cup semisweet chocolate chips 170g
- 1 cup chopped pecans 120g, toasted for best flavor
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Pie crust shield optional, to prevent over-browning of crust edges
- Rimmed baking sheet
Method
- Preheat your oven to 350°F. Roll out the pie dough and fit it into a 9-inch pie dish, leaving a slight overhang. Fold the excess dough under and crimp the edges. Place the crust in the refrigerator to chill while you make the filling.
- In a microwave-safe bowl, melt the butter in 20-second bursts until fully liquid. Set it aside to cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and cooled melted butter. Add the eggs one at a time, whisking well after each addition until smooth and glossy. Whisk in the vanilla extract.
- Add the flour and salt to the wet mixture, whisking just until the flour disappears. Pour in the bourbon and whisk once more to combine.
- Use a rubber spatula to gently fold the chocolate chips and chopped pecans into the batter until evenly distributed.
- Place the chilled pie crust on a rimmed baking sheet. Pour the filling into the crust and gently spread it into an even layer.
- Bake the pie for 45-50 minutes. If the crust edges brown too quickly, cover them with a pie crust shield or foil. The pie is done when the top is set and only slightly jiggly in the very center.
- Remove from the oven and let cool on a wire rack for at least 1 hour before slicing to ensure the filling sets properly. Slice with a sharp knife, wiping the blade clean between cuts.
Nutrition
Notes
- Bourbon: For a family-friendly version, omit the bourbon and add an extra 1/2 teaspoon of vanilla extract.
- Pecans: Toasting the pecans in a dry skillet for a few minutes before adding them will deepen their flavor.
- Don’t Overbake: The center should have a slight wobble when you pull it from the oven; it will continue to set as it cools.
- Room Temperature Eggs: Ensure your eggs are at room temperature so they blend smoothly into the melted butter.
- Chill the Dough: Always chill the pie dough before baking to help the crust hold its shape and stay flaky.
- Variations: Try using walnuts instead of pecans for a more traditional Derby Pie, or a mix of milk and dark chocolate chips.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 15 seconds.
- Freezing: Wrap the whole pie or individual slices tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Derby Pie is one of those desserts that feels special without asking much of you in the kitchen.
One bowl, a handful of pantry staples, and about an hour later you have a pie that tastes like a bakery made it.
I hope this one becomes a regular on your table, Derby season or not.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo the next time you bake one.
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- Pumpkin Pecan Pie Recipe
- Sweet Potato Pecan Pie Recipe
- Pecan Pie Cheesecake Recipe
- Chocolate Fudge Pie Recipe
- Vodka Pie Crust Recipe
