Derby Pie

iamwinfred

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.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Servings slices

Calories 420 kcal

Equipment

9-inch pie dish
Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Pie crust shield optional, to prevent over-browning of crust edges
Rimmed baking sheet
Wire rack

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

Instructions

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.

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.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 46gProtein: 5gFat: 24gSaturated Fat: 11gSodium: 180mgSugar: 32g

Keyword bourbon pie, chocolate pecan pie, derby pie, Kentucky dessert