Our Kentucky Derby Pie recipe has a rich, gooey filling loaded with semisweet chocolate chips and crunchy pecans in a buttery crust. Perfect for holidays, family get-togethers, or any day you want a slice of chocolate pecan pie magic, straight from Churchill Downs to your table.
One bite and you’ll see why this pie is a Kentucky tradition worth betting on.
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The original recipe for delicious Kentucky Derby Pie began in the 1950s at the Melrose Inn in Prospect, Kentucky, where Walter and Leaudra Kern, with their son George, baked a chocolate-nut pie locals went wild for. They named it the old-fashioned way, by drawing slips from a hat, and later trademarked “Derby-Pie®” to keep the legendary recipe under lock and key.
The taste is something special. You get the rich melt of semisweet chocolate, the toasted crunch of pecans, and a homemade crust that holds it all together in one perfect bite.
After my first slice, I knew this wasn’t just another chocolate pie, and I’ve been making my own versions for years. It always feels like bringing a little bit of Kentucky tradition home.
Made with simple ingredients you can grab at any grocery store, this delicious pie is as easy as it is impressive.
It holds its flavor and texture beautifully, making it a smart choice for bake sales, potlucks, or a sweet weekend treat.
If you love rich, nutty desserts, my Bourbon Pecan Pie with Chocolate Ganache delivers deep flavor with a smooth chocolate finish.
And for a fun, over-the-top treat packed with caramel, chocolate, and crunchy goodness, my Texas Trash Pie is a must-bake.
Can I Make Adjustments to the Recipe?
We made our Derby Pie with pecans, but you can use walnuts if that’s what you’ve got on hand. The flavor will be slightly earthier, but still rich and satisfying.
For the bourbon, replace it with an equal amount of strong brewed coffee if you’d rather skip the alcohol. It gives the pie a deep, warm note without the boozy edge.
If you like extra texture, try swapping half the chocolate chips for toffee bits. It adds a buttery crunch that works beautifully with the gooey filling.
Ingredients
Gather the ingredients to prepare our Kentucky Derby Pie recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How to Make Derby Pie
Follow along with my simple step-by-step instructions to learn how to make derby pie in your home kitchen.
- Add the all-purpose flour, granulated sugar, baking powder, and table salt to the bowl of a food processor.
- Pulse 3 times to combine the ingredients.
- Add the very cold butter pieces to the bowl.
- Pulse at one-second intervals until the butter is mixed in.
- Add the egg to the mixture.
- Pulse until the dough forms a ball on the blade of the processor.
Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Flatten the dough into a disc. Wrap with plastic wrap and chill for 15-20 minutes.
- Roll out pie dough on a lightly floured surface.
- Place the dough into a pie pan.
- Crimp the edge, and refrigerate until needed.
- Add the melted butter, brown sugar, eggs, and vanilla extract to the bowl of a stand mixer, fitted with the paddle attachment (or a large bowl and an electric hand mixer).
- Whip until thick and creamy.
Preheat oven to 350 degrees F.
- Add the all-purpose flour and table salt to the mixture.
- Stir until just combined. Scrape the sides and bottom of the bowl.
- Add the bourbon to the batter and mix to combine.
- Add chopped pecans and chocolate chips to the mixture.
- Stir to combine.
- Pour the batter into the buttery pie crust and smooth into an even layer with a rubber spatula.
- Place the pie plate on the center rack of the preheated oven and bake for 50-55 minutes. It may be slightly jiggly in the middle.
Remove the pan from the oven and place it on a wire rack to cool completely.
Wouldn’t you love to serve a pie so rich and chocolatey it makes the whole table light up with smiles?
But you might want to cut yourself a slice of pie first, just in case everyone else goes back for seconds before you get a chance to grab yours!
How to Store and Reheat
Let the Derby pie cool completely, then wrap it in plastic wrap or aluminum foil and store it at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days, bringing it to room temperature before serving.
For the best texture when reheating, warm slices in a 300°F oven for about 10 minutes, or until just heated through. You can also microwave individual slices on a microwave-safe plate for 15-20 seconds, just until the chocolate starts to soften.
You can freeze the pie, tightly wrapped, for up to 3 months. Thaw overnight in the fridge before serving.
Recipe FAQs
Absolutely. Swap the bourbon for strong brewed coffee for a deep, roasty note, or use vanilla extract for a sweeter, more mellow flavor. Even orange extract works if you want a subtle citrus twist to balance the chocolate.
Yes, and it’s a smart move. Bake it the day before, let it cool, then cover and store at room temperature. The flavors settle in beautifully overnight, making each bite even better the next day.
A classic pecan pie leans sweet and nutty, while Derby Pie layers in gooey chocolate chips and the optional kick of bourbon. It’s richer, more complex, and a little harder to put down.
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Kentucky Derby Pie Recipe
Equipment
- pie pan
Ingredients
Sweet Pastry Dough
- 1 cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- 4 tablespoon unsalted butter ½ stick cut into small pieces kept very cold
- 1 large egg room temperature
Filling
- 1 cup unsalted butter melted and cooled
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
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Instructions
Sweet Pastry Dough
- Add the all-purpose flour, granulated sugar, baking powder, and table salt to the bowl of a food processor. Pulse 3 times to combine the ingredients.
- Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
- Add the egg and pulse until the dough forms a ball on the blade of the processor
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Flatten the dough into a disc. Wrap with plastic wrap and chill for 15-20 minutes.
- Roll out pie dough on a lightly floured surface.
- Place the dough into a pie pan. Crimp the edge, and refrigerate until needed.
- Preheat oven to 350ºF.
- Add the melted butter, brown sugar, eggs, and vanilla extract to the bowl of a stand mixer, fitted with the paddle attachment (or a large bowl and an electric hand mixer). Whip until thick and creamy.
- Add the flour and salt to the bowl and mix until just combined. Scrape the sides and bottom of the bowl.
- Add the bourbon to the batter and mix to combine.
- Add chopped pecans and chocolate chips to the mixture and stir to combine.
- Pour the batter into the pie crust and smooth into an even layer with a rubber spatula.
- Place the pie plate on the center rack of the preheated oven and bake for 50-55 minutes. It may be slightly jiggly in the middle.
- Remove the pan from the oven and place it on a wire rack to cool completely.
- When cooled, slice and serve with whipped cream.,
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