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.
I’ve been making this Kentucky Derby Chocolate Pie with Bourbon to serve at my home for every Kentucky Derby that I can remember; our event is very basic. A Mint Julep, an appetizer, and a slice of Kentucky Derby Pie. I’ve been remiss about sharing it on the blog though; 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 come to actually publish 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 the links at the bottom of this post with a nice assortment of my favorites. I’ve also included links to other cocktails associated with the race at Churchill Downs the day before the Derby and the other two races that make up The Triple Crown. The Derby isn’t the only race with a signature cocktail and they are all delicious.
Still, better late than never right? The Kentucky Derby Chocolate Pie is 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 associated with 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 like I am; it’s not necessary. They were good but really just for show; that plain pie without them was just, well, a bit too plain or glamor shots.
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!
I do indicate that you can use either a homemade or store bought crust. I admit, I keep a package of Pillsbury crusts in the freezer but I also love this perfect homemade crust. When time is of the essence, I have no issue with reaching for a prepared product.
A Derby Pie was created in 1954 by the Melrose Inn in Prospect, Kentucky as a specialty pastry. The restaurant’s owners and derby pie creators were Walter and Leaudra Kern, who constantly researched the optimal recipe for their creation. They were assisted by their son George Kern. The name “derby pie” was chosen because the various family members each had a different name for the creation, so to resolve the naming quandary they put the various names in a hat, and pulled out the paper which said “derby pie”.
I was expecting to read some grand history about a family that had a winning horse and how their celebrations always included this delicious Kentucky Derby Pie. Not so much! But I have read that they are tenacious with the recipe to the point that they trademarked ‘Derby Pie.’ And equally tenacious in going after people who simply call it by two names; Derby Pie. I’m not looking for a legal tussle over a simple dessert, so for me my version will forever be Kentucky Derby Chocolate Pie with Bourbon and we absolutely think it’s a necessity on race day.
If you watch the race do you pick 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 cocktail, an appetizer (I like to spice it up with a Cinco de Mayo type dish like these Re-fried Bean and Beef Nachos) and a slice of pie, and watch the Derby with me; it truly is the most exciting two minutes in sports!
Friday Race at Churchill Downs
Triple Crown Races
Kentucky Derby Dessert
Kentucky Derby Chocolate Pie with Bourbon
Equipment
Ingredients
- ½ cup all-purpose flour
- 1 cup granulated sugar
- 2 large large eggs lightly beaten to combine
- ½ cup butter melted
- 3 tablespoon Kentucky bourbon
- 1 cup chopped walnuts toasted
- 1 ¼ cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 pie crust for 9-inch pie, homemade or store bought
- vanilla Ice cream or whipped cream optional
Instructions
- Preheat 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 or sweetened whipped cream.
Thank you for the wonderful review! We’re thrilled that you recognize the iconic pairing of this Kentucky Derby Chocolate Pie with authentic Kentucky Bourbon. It truly makes all the difference, and we wouldn’t have it any other way! For anyone visiting or planning to enjoy the true flavors of the South, make sure to use genuine Kentucky Bourbon – it’s a key ingredient that elevates this dessert to legendary status. Whether you’re celebrating the Derby or just want a taste of Southern tradition, this pie is an absolute must!
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!