Kentucky Derby Chocolate Pie with Bourbon
The Kentucky Derby isn’t just about a famous cocktail; almost as famous in the South is this Kentucky Derby Chocolate Pie with Bourbon. Don’t even think about using something other than Kentucky Bourbon!
I’ve been making this Kentucky Derby Chocolate Pie to serve at my home for every Kentucky Derby that I can remember but I’ve been remiss about sharing it on the blog with you; good intentions every single year but this business of the Derby and Cinco de Mayo happening on the same day is well, for the birds!
I missed my opportunity last year so I pre-dated the post; made a draft with the recipe and dated it so it would be sort of ready for this year. Which means I have seen that draft every single day I login to work on posts and now that the time had some to actually make the pie I was foiled again.
No particularly worthy excuse; I guess I was concentrating too much on Mint Juleps? If you love them as much as I do, take a peek at this post with a nice assortment of my favorites. I love a good old-fashioned Mint Julep but adding fruits like blackberries, strawberries, or peaches really elevates a simple cocktail.
But it is better late than never. It’s about as simple as it gets but also simply delicious. It’s an easy flour, sugar, egg, and butter base filled with chocolate chips, toasted walnuts and the key ingredient…Kentucky Bourbon. Yes, KENTUCKY.
For many, pecans are more ubiquitous with the South, so by all means, use pecans instead of the walnuts if you prefer. I hated walnuts for decades; then I tried toasting them and everything changed and I love them more than pecans now. Still…your choice.
Although most bourbon is produced in Kentucky, not all of it is but I suggest for this pie that you make sure that happens; it’s sort of critical that the pie for the biggest sports event in Kentucky also be made with the bourbon it’s known for. I used Basil Hayden; it only takes a couple of tablespoons of the liquid elixir so why not use the best?
I candied a handful of walnuts to garnish it with but honestly; unless you’re taking photos and publishing them for the world to see; it’s not necessary. They were good but really just for show; that plain pie without them was just, well, a bit too plain.
This Kentucky Derby Chocolate Pie with Bourbon is so rich and wonderful I had better get on the horn and find some people to come help me eat it…else I fear I would be inclined to just call it dinner. I know I’m sharing it with you pretty late in the day for an event on Saturday but two things. 1. It’s SO easy. and 2. It’s simply a great chocolate pie…serve it all year round!
Do you have a favorite horse? I have a very sophisticated method of choosing one…I wait til they get to the gate and then just pick one. I don’t make much money (well, I don’t actually bet either) but I have won once. Not a great track record but safe. 🙂
Pick your horse, grab a slice of pie and watch the Derby with me; it truly is the most exciting 2 minutes in sports!
Looking for a Mint Julep you’ll love? Try one of these, they are all delicious!
- Roasted Pineapple and Rum Mint Julep
- Sparkling Blackberry Mint Julep
- Muscovado and Vanilla Bean Mint Julep
- Honey Peach Mint Julep
- Strawberry Mint Julep
PIN ‘Kentucky Derby Chocolate Pie with Bourbon’
Kentucky Derby Chocolate Pie with Bourbon
- ½ cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs lightly beaten to combine
- ½ cup butter melted
- 3 Tbsp Kentucky bourbon
- 1 cup chopped walnuts toasted
- 1 ¼ cups semisweet chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
- 1 pie crust for 9-inch pie
- Vanilla Ice Cream optional
- Preheat the oven to 350 F.
- Combine the flour and sugar in a mixing bowl. Add the eggs and butter and mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
- Pour the mixture into the unbaked pie crust. Bake for 40 to 45 minutes, or until the filling is set.
- Set the pie on a wire rack and let cool before slicing.
- Serve with a scoop of vanilla ice cream.
I made this for a dessert party for 30. Of my six pies this one was raved out. I doubled the filling ingredients and use a very large deep dish 9 inch pie plate. However, I would suggest that it is warmed before serving. When I took it out of the fridge the chocolate was hard and unpleasant mouth feel, but after about 30 min in a very low oven it was amazing. (I also didn’t have bourbon so I used brandy…no one seemed to notice)
Thanks for taking the time to comment, I love to hear how other’s use my recipes and enjoy them.
Next time? Just let it sit out at room temperature; it doesn’t need to be refrigerated. Although…warm sounds awfully good!