Kentucky Derby Chocolate Bourbon Walnut Pie (2024)

Home > Recipes > Desserts > Pies and Tarts > Kentucky Derby Chocolate Bourbon Walnut Pie

by Michelle
August 20, 2020

Jump to Recipe

4.72 (14 ratings)

This wonderfully decadent chocolate-walnut bourbon pie, affectionately known as “derby pie” is a Kentucky tradition! Very similar to pecan pie in taste and texture with the addition of chocolate chips and a good splash of bourbon, this will become a fast favorite. Whether you make it while watching the derby or save it for a holiday dessert, it is sure to be a crowd-pleaser!

I absolutely adore pie (hello, pie crust!) and pecan pie has long been my all-time favorite.

Therefore, it came as no surprise that I fell head-over-heels for its souped-up cousin, the derby pie.

The pie is a bit of a twist on traditional pecan pie – it uses walnuts instead of pecans and throws in chocolate and bourbon for good measure. The filling is very similar to that of a pecan pie, but with the addition of chocolate and the kick of bourbon? Woo-ey! It makes for one killer pie.

The history

Derby Pie was originally created in the 1950s by the Kern family, who ran the Melrose Inn in Prospect, Kentucky.

It is a pie very reminiscent in taste and texture of pecan pie – it is a rich, gooey pie made with a sugar, corn syrup, and eggs base, but instead of pecans, walnuts are used, and chocolate chips are added.

In many variations, bourbon is added because it’s a Kentucky staple, after all! SO GOOD.

Variations

There are a few ways you can switch up this pie to suit your tastes:

Pie Crust: I like my butter/shortening vodka crust for this recipe, but you can also use an all-butter pie crust.
Nuts: While walnuts are traditional for derby pie, you can also substitute pecans. And if you have a nut allergy, substitute the same amount of traditional, old-fashioned rolled oats for the nuts.
Chocolate: The sky is the limit! Semisweet is my preference, but you can use dark, or milk chocolate, as well. While I like chocolate chips because they somewhat hold their shape, you could use chopped chocolate for a meltier texture.
Bourbon: Any type of bourbon or whiskey will work in this recipe, and you can omit it entirely if you’d like, too.
Topping: This pie is wonderful on its own, but is also delicious with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Cookie Bars: Want something more portable or to serve a crowd? Bake up this pie filling using the crust and directions from my chunky pecan bars.

Make-ahead instructions

Derby pie is perfect for making ahead of time!

It needs to cool completely at room temperature for at least 4 hours in order to set up properly, so it can easily be made the day before you plan on serving it.

Storing and freezing instructions

The baked pie, including leftovers, should be stored, lightly covered, in the refrigerator for up to 4 days.

Derby pie can also be frozen! Allow the pie to cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then slice and serve.

Other recipes to serve for Derby day!

Kentucky Butter Cake
Bourbon Slush
Kentucky Derby Pie Cupcakes
Mint Julep Jell-O Shots

If you make this derby pie recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

Kentucky Derby Chocolate Bourbon Walnut Pie

Yield: 8 to 10 servings

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Chill Time: 2 hours hrs

Total Time: 4 hours hrs

An easy recipe for a delicious chocolate pie

4.72 (14 ratings)

Print Pin Rate

Ingredients

For the Crust

1¼ cups (163 g) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
6 tablespoons (85 g) unsalted butter, cold, cut into ¼-inch slices
¼ cup (46 g) vegetables shortening, chilled, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons ice water

For the Filling

½ cup (113 g) unsalted butter, melted and cooled
¾ cup (160 g) light brown sugar
¼ cup (50 g) granulated sugar
¾ cup (234 ml) light corn syrup
4 eggs
¼ cup (60 ml) bourbon
1½ teaspoons vanilla extract
1¼ cups (141 g) walnuts, coarsely chopped
¾ cup (128 g) semisweet chocolate chips

Instructions

Make the Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a hom*ogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance.
Blind Bake the Crust: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil, being sure to cover the edges of the crust, and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
Make the Filling: In the bowl of an electric mixer on medium-high speed with a whisk attachment (or in a large bowl with a whisk and a lot of elbow grease), whip together the butter, sugars, corn syrup, eggs, bourbon and vanilla extract until frothy. Fold in the walnuts and chocolate chips with a rubber spatula.
Bake: Pour into the prepared pie crust (you may have more filling than will fit into your pie pan - just fill it up as far as you can). Place a pie shield over the edges of the pie crust. Bake for 50 to 60 minutes or until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon. Cool completely at room temperature (at least 4 hours) before slicing into the pie.

Notes

Pie Plate:I use and recommend this glass pie plate.
Pie Crust: I like my butter/shortening vodka crust for this recipe, but you can also use an all-butter pie crust. You can also make the crust by hand, whisking the ingredients, and using a pastry blender to work in the butter and shortening.
Pie Crust by Hand Instructions: In a large mixing bowl, whisk together the flour, sugar, and salt. Toss the butter and shortening with the flour mixture to break up any big pieces. Use a pastry blender to cut the butter and shortening into the flour mixture until it looks like coarse crumbs.
Nuts: While walnuts are traditional for derby pie, you can also substitute pecans. And if you have a nut allergy, substitute the same amount of traditional, old-fashioned rolled oats for the nuts.
Chocolate: The sky is the limit! Semisweet is my preference, but you can use dark, or milk chocolate, as well. While I like chocolate chips because they somewhat hold their shape, you could use chopped chocolate for a meltier texture.
Bourbon: Any type of bourbon or whiskey will work in this recipe, and you can omit it entirely if you'd like, too.
Filling: While my blind baking technique is failproof and keeps the crust from shrinking, if yours does shrink, you may not have enough space for all of the filling. Use as much as you can; you can always use dough scraps and extra filling for little mini pies in a mini muffin tin, sort of like my pecan tassies!
Topping: This pie is wonderful on its own, but is also delicious with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Make-Ahead: The pie can be baked up to one day in advance of serving.
Storing: The pie can be kept, loosely covered, in the refrigerator, for up to 4 days.
Freezing: Allow the pie to cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then slice and serve.
Cookie Bars: Want something more portable or to serve a crowd? Bake up this pie filling using the crust and directions from my chunky pecan bars.
Recipe adapted from Providence Food Examiner

Calories: 660kcal, Carbohydrates: 72g, Protein: 8g, Fat: 37g, Saturated Fat: 14g, Cholesterol: 113mg, Sodium: 147mg, Potassium: 254mg, Fiber: 3g, Sugar: 57g, Vitamin A: 480IU, Vitamin C: 0.2mg, Calcium: 69mg, Iron: 2.7mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Dessert

Cuisine: American

[Photography byDee of One Sarcastic Baker]

« Previous PostHush Puppies with Spicy Dipping Sauce

53 Comments on “Kentucky Derby Chocolate Bourbon Walnut Pie”

Cindy — April 11, 2024 @ 9:50 pm Reply
F.Y.I. You’re not allowed to use this name for your pie. Several people have been sued for this. I live in Kentucky, but I would never use this for the name of this pie.
Michelle Frasher — November 12, 2023 @ 6:13 pm Reply
i was going to make your pecan pie for our church’s pie social today but realized i didn’t have enough pecans so i saw the link for this one and i haď lots of walnuts. this was absolutely fantastic. it got rave reviews and several requests to share your recipe. this definitely goes in my lineup!
Vivian M Santamaria — November 9, 2021 @ 10:49 pm Reply
My pie turned out so good but i still want to know: when you say beat till frothy??? How long must that be?
I use a5-speedCuisinart Hand Mixer.
Thank you!
Vivian Santamaria
Philippines
Emily — August 23, 2020 @ 9:49 pm Reply
Be careful with saying derby pie anywhere in your post…they come after everyone for trademark infringement. Even blogs like mine that make zero money. WordPress told me to call it a mean spirited censorship pie.
Ali Sa — August 23, 2020 @ 12:39 pm Reply
This was so easy to make and so tasty! My future mother in law said it is now her favorite pie!!
Steven Smith — March 4, 2018 @ 9:31 am Reply
I was faced with a baking dilemma: no one in my family wanted pecan pie !! Your pecan pie recipe is amazing, but my family wanted me to make another kind of pie that was not pecan. I ran across this pie on your blog. It was a hit!! This gooey pie was delish!! Thank goodness I made four pies. There was nothing left. Will be making this again and again !!
Thank you,!!!!
Jenna — November 23, 2017 @ 3:19 pm Reply
Making this for Thanksgiving right now! I test baked it last week and loooooved it. Family says “too many walnuts for my taste”, but I think it’s perfect. It needs them, it gives it a crunch.
Thank you, and all the best from Nashville! 💜
Alisha — July 6, 2017 @ 1:39 pm Reply
Looks like a great pie for any event or holiday, not just the Kentucky Derby! :)
Jamie — July 25, 2014 @ 3:13 am Reply
Thank you for this most awesome recipe! This is the best, by far, of all the derby festival pies I’ve tried. I’m going to a potluck and would like to turn this into a bar for easier serving, and to stretch the recipe. Any suggestions on the best adjustments to bake this up bar style? (Oh and the best tweak to this recipe is to brown the butter before incorporating it. It makes it amazing!)
- Michelle — July 25, 2014 @ 1:09 pm Reply
  Hi Jamie, I would press the pie crust into a baking dish, however I’m not sure what size would yield the best results – 8 or 9-inch square, or a 9×13. Might take some trial and error! Enjoy!
thehungrymum — December 6, 2013 @ 12:23 am Reply
How fab does this pie look?! Reckon a slice would be mighty nice right now…
Julie — November 19, 2013 @ 2:43 pm Reply
If I didn’t want to use the walnuts, do you think I could sub chocolate chips for walnuts?
Thanks!
- Michelle — November 20, 2013 @ 9:00 pm Reply
  Hi Julie, I think there are way too many walnuts in this recipe to simply substitute chocolate chips. It’s very much like a pecan pie.
Barb — October 1, 2013 @ 10:35 am Reply
Can I make this pie ahead of time and freeze it?
- Michelle — October 3, 2013 @ 2:47 pm Reply
  Hi Barb, I have not tried to freeze this pie, so I can’t say for sure. If you try it, please let me know how it works!
Mike — September 30, 2013 @ 8:53 pm Reply
Has anyone actually made this recipe? How did you like it?
Kim Grey — May 2, 2013 @ 4:58 am Reply
This pie sounds soooo good! The combination of walnuts and chocolate –and of course the bourbon, sounds like it would make quite a decadent dessert. I would love to try this recipe.
Nyss — June 12, 2011 @ 1:19 pm Reply
This looks phenomenal! What does it mean to blind bake the crust?
- Michelle — June 12, 2011 @ 8:39 pm Reply
  Hi Nyss, To blind bake means to bake the crust unfilled partially before filling and baking the rest of the way. If you follow the link for the crust in the recipe it walks you through it.
  
  See Also
  Kentucky bourbon pecan pie
  - Allie — November 24, 2015 @ 1:06 am
    It doesn’t though. There’s a very detailed description of how to make the pie dough and then in the recipe, this:
    “Follow the directions above for assembling the pie crust either with a food processor or by hand. Be sure to refrigerate the dough for at least 1 hour (up to 2 days) prior to rolling out.
    Proceed with the pie recipe you are using.”
    That’s it. Nothing about blind baking.
harvey justine — June 1, 2011 @ 9:19 am Reply
Wow.! thank you for this wonderful pecan pie recipe. I found it creative and innovative. I love pecans because they have a lot of nutritional values and most of all it tastes good. I really appreciated your recipe, it looks incredibly great specially that it is combined with walnuts and pecans. Thank you. :)
RisaG — May 14, 2011 @ 9:45 pm Reply
I have never gone to the Kentucky Derby BUT my hubby and I watch it every year (except this year – we weren’t around and we forgot to record it). A few years ago, we were in Louisville so I decided to try Derby Pie. They served it at Old Spaghetti Factory. It was really good. When I got home, I tried to find a recipe for it online and came up blank but a friend on a cookbook group gave me a similar recipe (the original has never been printed anywhere – it is a big secret). I had to make it without pecans as my son is allergic and I used pumpkin seeds instead. It was really good, even without the pecans. I know it wasn’t authentic but it was still really good.
Your pie looks great too.
The Chocolate Priestess — May 12, 2011 @ 1:43 pm Reply
Looks good. If I wanted even more chocolate what would I have to cut or add?
- Michelle — May 16, 2011 @ 1:14 pm Reply
  If you just want to add more chocolate chips I think you would be fine upping the amount another 1/2 cup or so. More than that, and I would probably do less walnuts to make up for it.
BombLogic — May 11, 2011 @ 3:43 pm Reply
Hi!
Is it strictly necessary to use 2 different variety of sugar?
I’ll try it for the next saturday cause i have a sort of competition with my mother and your recipes sound unbeatable
- Michelle — May 11, 2011 @ 8:06 pm Reply
  I’ve always used both white and light brown sugar when making pecan pie (and this is a variation of pecan pie) – the brown sugar helps to give the filling a thicker, caramelized texture.
Olivia — May 11, 2011 @ 2:28 pm Reply
Walnuts, chocolate and bourbon?? We had to feature this on our Facebook page!
Tiffany — May 10, 2011 @ 5:05 pm Reply
Such a great idea to use walnuts instead of pecans! (Although I do really like both!)
Juanita — May 10, 2011 @ 6:14 am Reply
Looks decadent!
Donna Diegel — May 9, 2011 @ 11:29 pm Reply
@Pat W – You’re right. This recipe however, was mine and original and something I had been making for my own bakery for over 20 years. In the end though, I had to fix my article and title on my recipe over a year and a half ago to make sure I wasn’t stepping on their toes because they had those words registered together.
http://www.examiner.com/food-in-providence/best-kentucky-derby-pecan-pie-recipe
PatW — May 9, 2011 @ 9:55 pm Reply
Be careful how you juxtapose the words “Derby” and “Pie” in writing. Kern’s Bakery in Louisville owns a copyright on the name “Derby Pie” and they protect it zealously.
I had a slice of their Derby Pie once, and was not that impressed!
Donna Diegel — May 9, 2011 @ 5:54 pm Reply
Thanks for the link back to my original recipe!
Donna Diegel/Providence Food/Spatulas & Corkscrews
Tracy — May 8, 2011 @ 12:54 pm Reply
Wow! I have never heard of this pie before but it sounds amazing!
leslie — May 6, 2011 @ 10:45 pm Reply
I feel a bit tipsy looking at that cake!!! lol…Nothing wrong with that!
hobby baker — May 6, 2011 @ 8:53 pm Reply
Yumage! I think this appeals to me better than pecan pie. And since I love pecan pie in bar form, I think I may just try that with this lovely rendition.
PaulB — May 6, 2011 @ 7:04 pm Reply
Thanks from Louisville for the props for Kentucky Derby Pie!
I’m disappointed that you haven’t managed to wander downriver for the party; we usually get started down here 2 weeks before Derby (3 weeks this year because of Easter weekend) and party ’till the horses come home. If you’re interested, check out http://www.derbyfestival.org for all the goings on. Y’all come on down.
And, if you want to kick things up just a notch, 3 words… Derby Pie milkshakes. To. Die. For.
RSA Now — May 6, 2011 @ 4:42 pm Reply
Ooh wow that looks fantastic! Never heard of a Kentucky Derby pie before but I can’t wait to try it
NanaBread — May 6, 2011 @ 2:26 pm Reply
Ooooooo, baby! You had me at bourbon! {wink}
Jen of My Tiny Oven — May 6, 2011 @ 11:45 am Reply
This pie makes me wish I wasn’t allergic to walnuts!! Looks delightful!
Paula — May 6, 2011 @ 11:37 am Reply
I’d run like a racehorse to get a slice of this pie. Looks amazing!
Jenny Flake — May 6, 2011 @ 11:27 am Reply
Totally drooling!!
The Blue-Eyed Bakers — May 6, 2011 @ 11:05 am Reply
We of course are huge derby fans. Any excuse to put bourbon in your dessert is a winner in our book…!
jen @ the baked life — May 6, 2011 @ 10:51 am Reply
I didn’t even know the Kentucky Derby was this weekend. This looks like an anytime dessert!
Ruth — May 6, 2011 @ 10:35 am Reply
Oh my, oh my, this looks delicious – never heard of it before! Thanks for the tip!
Maria — May 6, 2011 @ 9:57 am Reply
Perfect pie for this weekend!
Happy When Not Hungry — May 6, 2011 @ 8:18 am Reply
This pie looks fabulous and perfect for Kentucky Derby!! Yum!
Blog is the New Black — May 6, 2011 @ 8:09 am Reply
I want to host a party for it! ;)
Averie (LoveVeggiesAndYoga) — May 6, 2011 @ 6:41 am Reply
Bourbon and pie. Say no more…I am soooo in!!!
Hezzi-D — May 6, 2011 @ 6:25 am Reply
Never heard of this but it’ll be perfect to take to a Derby party! It sounds really rich, and super sweet, but really good. How can you really go wrong with chocolate, bourbon, and walnuts?
Pudding Pie Lane — May 6, 2011 @ 4:39 am Reply
I’ve not heard of Derby Pie before, but I have made chocolate pecan pie. Yours with the bourbon looks delicious! Perfect for a summers day on the races ;)
I don’t know about Kentucky Derby but we do have a Derby somewhere in England (not sure where!) but yep, you see the big hats, and tailored jackets, everything. Even so, I’m sure they’re quite similar :)
Gwenevere — May 6, 2011 @ 3:27 am Reply
This looks like it has a delightful Crunch! My friend lives in Kentucky and she said the schools are closed. A 2 minute race and schools are closed. Funny the things we do in the name of tradition.
- Lib — May 6, 2011 @ 1:54 pm Reply
  The Derby is run on Saturday. There is a festival the week prior. Maybe they wrap Spring Break around it. I remember when I was a kid they used to have one school day off so we could go the the County Fair.
- Steph in Lex — October 21, 2012 @ 11:18 am Reply
  Schools in the Louisville area are closed for Oaks Day, which is the day before Derby Day. As far as I know, other schools across the state are not closed–at least, I know that the schools in Lexington are in session on Oaks Day.