Kentucky Derby Pie is a classic dessert that brings together a rich mix of chocolate, nuts, and a gooey filling that everyone loves. It’s like a brownie and pecan pie had a delicious baby! The combination of melted chocolate and toasted pecans in a buttery crust makes it a perfect treat for any special occasion.
I always find that the best part of making Derby Pie is the smell that fills the kitchen – warm, sweet, and a little nutty. I like to use a mix of semi-sweet chocolate chips and chopped pecans to give it different textures in every bite. One little tip I swear by is to let it cool just enough so the filling sets but is still warm when you serve it. That way, every slice feels like a cozy hug.
This pie is my go-to choice when I want to impress friends or family with something a little different but still utterly comforting. I love serving it with a scoop of vanilla ice cream on top to balance out the rich chocolatey flavor. If you’ve never tried Kentucky Derby Pie, give it a go – it’s one of those desserts that’s hard to share because it tastes just that good!
Key Ingredients & Substitutions
Pie crust: A pre-made crust works great here and saves time. If you prefer, you can make your own for extra flakiness. Either way, chilling it before baking helps keep it from shrinking.
Sugars: This pie uses both granulated and brown sugar. Brown sugar adds moisture and a slight caramel flavor. If you’re out, you can swap dark brown for light brown sugar.
Butter: Melted butter blends smoothly here. Unsalted butter lets you control the salt level better, but salted works if that’s what you have. Just skip any extra salt.
Pecans: Toasted pecans give crunch and warmth. You can substitute walnuts if you prefer or need a nut alternative.
Chocolate chips: Semi-sweet chips add richness. You can try milk or dark chocolate chips depending on your taste. Chopped chocolate chunks work too for bigger melty bites.
How Do I Get the Perfect Gooey Filling Without Overbaking?
Derby Pie’s signature is a gooey, almost fudge-like filling with set edges. Here’s how I make sure it’s just right:
- Keep the oven at 350°F and bake for 50-55 minutes. The timing is key—too short and it’s runny, too long and it gets dry.
- Look for a golden brown top with a slightly jiggly center when you gently shake the pan. It will firm up as it cools.
- Use a toothpick to test doneness: it should come out with moist crumbs, not wet batter.
- After baking, cool the pie fully on a rack. This step helps the filling finish setting, making slicing much easier.
Patience pays off here! Letting the pie rest ensures you get that classic rich texture without being sloppy.
Equipment You’ll Need
- 9-inch pie pan – perfect size for baking the crust and filling evenly.
- Mixing bowls – handy for combining sugars, eggs, and other ingredients smoothly.
- Whisk – helps blend the wet and dry ingredients without lumps.
- Measuring cups and spoons – essential for getting ingredient amounts just right to ensure the best texture.
- Wire rack – lets your pie cool properly so the filling sets nicely before slicing.
Flavor Variations & Add-Ins
- Swap pecans for walnuts if you want a milder nut flavor or don’t have pecans on hand.
- Add a splash of bourbon for a traditional Kentucky twist that enhances the pie’s depth.
- Mix in mini marshmallows right before baking for a gooey texture and a hint of sweetness.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier taste contrast.
How to Make Kentucky Derby Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1 cup semi-sweet chocolate chips
Optional for Serving:
- Whipped cream or vanilla ice cream
- Chocolate syrup
Time Needed
This pie takes about 15 minutes to prepare and around 50-55 minutes to bake. After baking, it needs to cool completely, which usually takes about 1-2 hours. So plan for about 2 hours total before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Crust:
Preheat the oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie pan, and gently press it into place. You can crimp the edges to make it look pretty. Set it aside for a moment.
2. Mix the Filling:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, and eggs until the mixture is smooth and creamy. Add the flour, cocoa powder, and vanilla extract. Stir well until everything is fully combined.
3. Add Nuts and Chocolate:
Gently fold in the chopped pecans and chocolate chips, making sure they are spread evenly throughout the filling.
4. Assemble and Bake:
Pour the filling into the prepared pie crust, spreading it out evenly. Bake in your preheated oven for 50 to 55 minutes. You’ll know it’s ready when the top turns golden brown and the center is set but still a bit soft. Insert a toothpick into the center—it should come out mostly clean with a few moist crumbs.
5. Cool and Serve:
Remove the pie from the oven and place it on a wire rack to cool completely. This cooling time helps the filling set so you can slice it neatly. Once cool, slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream. If you like, drizzle some chocolate syrup on top for an extra special treat.
Enjoy your delicious Kentucky Derby Pie—rich, chocolatey, and full of nutty goodness!
Can I Use Frozen Pie Crust for Kentucky Derby Pie?
Yes, frozen pie crust works well! Just thaw it in the refrigerator overnight before using, and let it come to room temperature for about 15 minutes before filling to avoid cracking.
Can I Make Kentucky Derby Pie Ahead of Time?
Absolutely! You can bake the pie a day in advance. Store it covered at room temperature or in the fridge. Just bring it to room temperature before serving for the best flavor and texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container or cover the pie tightly with plastic wrap. Store at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently if desired.
What Can I Substitute for Pecans?
If you don’t have pecans, walnuts are a great substitute and give a similar texture and flavor. For a nut-free version, you can omit nuts altogether or try adding extra chocolate chips or a handful of toasted coconut flakes.
