This irresistible dessert is everything you love about a chocolate chip cookie but in pie form, plus a hint of Southern charm. Easy to make and always a hit!
Derby Pie is essentially a warm, gooey chocolate chip cookie with pecans (or walnuts if you prefer) nestled in a flaky pie crust. More pie details to come, but since I love a recipe with a good story, a little background first:
The original Derby Pie was created in 1954 by Walter and Leaudra Kern, who owned a restaurant called the Melrose Inn in Prospect, Kentucky. The story goes that various members of the Kern family called the dessert by different names. So, they cleared up the resulting confusion with a time-tested method. The various names were place in a hat and one piece of paper was randomly selected. Derby Pie was the lucky winner.
My husband has family in Louisville, Kentucky, so when I married him and we visited Kentucky for what was my first time, I was introduced to the likes of mint juleps, Pimento Cheese Spread, ham biscuits, and of course, Derby Pie.
The annual running of the Kentucky Derby is a big deal in Louisville – but no matter where you live, it’s an excuse to pick a favorite horse and enjoy some classic Southern fare. And while Derby Day is always a reason to whip up a Derby Pie, the ease and broad appeal of the following recipe means that I make it throughout the year.
A small amount of bourbon essentially distinguishes a Derby Pie from a Toll House Pie. The added flavor is quite subtle, and you can absolutely omit it and still call the dessert a Derby Pie if you like. (To put things in perspective, vanilla extract is often made in a base of bourbon, so the addition is like a little more of that minus the vanilla bean!)
While you could use a homemade crust, I’ve long used Pillsbury Refrigerated Pie Crusts – the ones that come in the red box. They are almost as fabulous as a homemade crust and the ease can’t be beat. The crusts are sold two per box, and you’ll only need one. The other can be saved and may be frozen.
Need a gluten-free Derby Pie? Simply use a cup-for-cup gluten-free blend in place of the all-purpose flour along with a gluten-free pie crust. My favorite purchased GF pie crust is made by Wholly, and they are available in the freezer section of most large grocery stores.
It’s worth mentioning that there is very little flour in this recipe, so in addition to providing flavor, the nuts provide structure as well. For those who are tempted to omit them, I offer a suggestion in the recipe notes.
The crowd-pleasing dessert is delicious served warm, when it’s still a little gooey, or at room temperature or chilled. In the latter case, the pie firms up a bit and becomes easier to slice in neat pieces.
Rest assured, if you opt for serving the pie warm, nobody ever cares if the pie doesn’t cut cleanly. Covering it with a scoop of ice cream adds to the visual appeal and tastes great!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Derby Pie
Ingredients
- 2 large eggs
- ½ cup (64g) all-purpose flour (may sub cup-for-cup gluten-free flour)
- ½ cup (96g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (112g) butter, softened (I use salted; may use unsalted)
- 2 tablespoons (30ml) bourbon (will still be delicious if you skip it)
- 1 teaspoon (5ml) vanilla
- ¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter)
- 1 cup (170g) semi-sweet chocolate chips (may use dark chocolate chips for slightly less sweetness)
- 1 cup (114g) chopped pecans (may use walnuts or a mix; see notes)
- 1 (9-inch) pie crust (like Pillsbury; may use homemade or a GF alternative; Wholly Gluten-Free makes an excellent one)
- For serving: vanilla ice cream
Instructions
- Preheat the oven to 325°F.
- Prepare the crust: If the pie crust isn’t in a pie plate yet, prepare the unbaked pie crust by placing it in a 9-inch pie plate (don’t grease the plate), lightly pressing into the corners, and crimping the edges. Set aside; the pie crust will not be pre-baked for this recipe.
- Mix the batter: In a large bowl with a hand mixer (or in a stand mixer), beat the eggs until foamy. Add the flour, sugar, and brown sugar and beat until combined. Blend in the softened butter, followed by the bourbon, vanilla, and salt. The mixture should be creamy. Fold in the chocolate chips and nuts.
- Bake: Transfer the batter into the pie crust and smooth the top. Bake for 50 minutes, give or take 5 minutes, or until the top is golden and the center is just cooked through. (Tip: In my oven, 45 minutes yields a slightly gooey center—which many people love but it cuts a little messier—while 50 minutes is fully cooked. All ovens are a little bit different.)
- Serve warm or cool and enjoy with a scoop of ice cream.
- Storage: The pie will keep at room temperature for 3-4 days or in the fridge for up to a week. The baked pie freezes well too.
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