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You are here: Home / Pastry and Pie / Kentucky Derby Pie with Walnuts and Bourbon

Kentucky Derby Pie with Walnuts and Bourbon

May 3, 2018 2 Comments

Kentucky Derby with Chocolate and Walnuts Served on a Plate with Whipped Cream

The Kentucky Derby isn’t just about a famous cocktail; almost as famous in the South is this Kentucky Derby Chocolate and Bourbon Pie. Don’t even think about using something other than Kentucky Bourbon!

Kentucky Derby Pie with Walnuts and Bourbon Single Serving on a Plate

I’ve been making this Kentucky Derby Pie with Walnuts and Bourbon 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?

Kentucky Derby Pie with Walnuts and Bourbon in a Pie Plate

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.

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.

Kentucky Derby Pie with Walnuts and Bourbon Two Servingion a Table Setting

This pie 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!

PIN ‘Kentucky Derby Chocolate and Bourbon Pie’

 Kentucky Derby with Chocolate and Walnuts Served on a Plate with Whipped Cream

Yield: 8-10 Servings

Kentucky Derby Pie with Walnuts and Bourbon

Kentucky Derby with Chocolate and Walnuts Served on a Plate with Whipped Cream

A rich and delicious pie known for its association with Derby weekend, this Kentucky Derby Pie with Walnuts and Bourbon is as good as it gets!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten to combine
  • 1/2 cup butter, melted
  • 3 Tbsp Kentucky bourbon
  • 1 cup chopped walnuts, toasted
  • 1 1/4 cups semisweet chocolate chips
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 pie crust (for 9-inch pie)
  • Vanilla Ice Cream (optional)

Instructions

  1. Preheat the oven to 350 F.
  2. 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.
  3. Pour the mixture into the unbaked pie crust. Bake for 40 to 45 minutes, or until the filling is set.
  4. Set the pie on a wire rack and let cool before slicing.
  5. Serve with a scoop of vanilla ice cream.

Notes

My favorite pie tins are metal; for some reason I just love the way they look. Mine are all old Marie Callendar pie plates that I picked up at Goodwill one day but you can get some Metal 9" Pie Plates online too.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 617Total Fat: 38gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 84mgSodium: 232mgCarbohydrates: 65gFiber: 4gSugar: 45gProtein: 8g

The nutritional information is computer-generated and only an estimate.

© Creative Culinary

« Gooey Brownies with Toasted Pecans & White Chocolate Chips
Fresh Blackberry Margarita Cocktail »

Comments

  1. Annc says

    January 25, 2020 at 4:15 pm

    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)
    Reply
    • Barb says

      January 25, 2020 at 4:44 pm

      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!
      Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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