Kentucky Bourbon Pie
Derby pie is a nut pie (traditionally walnut, often pecan) that’s similar to a classic pecan pie except that it’s studded with chocolate chips and flavored with a heavy glug of bourbon. It was invented in 1954 by Walter and Leaudra Kern at the Melrose Inn in Prospect, Kentucky. Sticky-sweet and gooey, yet sturdy enough to slice, the pie’s textural charm is only improved by its crunchy, sugar-crusted top. The dessert has become something of a staple at various holidays and events, unsurprisingly and most commonly served as a centerpiece at Kentucky Derby parties.
This recipe keeps things simple and honors the hallmarks of a classic Derby pie (though it’s important to note the Kerns did trademark their version). A par-baked pie crust is filled with a simple mixture of melted butter, eggs, vanilla, brown sugar, and just enough flour to hold it together. A dose of bourbon adds sharpness, while a heavy amount of salt balances out the sweetness. This all gets mixed with either pecans or walnuts, or a combination of both, and is poured over a handful of chocolate chips that melt into the custard to create a fudgy chocolate base. Baked just until set, then sprinkled with flakes of shimmering salt, if using, the pie is a master class in simplicity, allowing the toasted, bittersweet notes of the nuts and chocolate to shine.
Recipe information
Total Time
2 hours 20 minutes (plus final cooling and chilling)
Yield
8 servings
Ingredients
Preparation
Step 1
Roll out 1 disk Easy All-Butter Pie Crust or thawed packaged store-bought pie crust, on a lightly floured surface. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie pan. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to about 1½". Fold overhang under so crust is flush with edges of pan and crimp as desired with lightly floured fingers. Set pan on a rimmed baking sheet and prick bottom and sides of crust with a fork in several places. Freeze, uncovered, at least 30 minutes and up to 2 hours.
Step 2
Place a rack in lower third of oven; preheat to 400°. Line crust with a sheet of parchment paper and fill with pie weights or dried beans. Bake crust, tenting edges with foil if browning too quickly, until edges are set and look dry, 20–25 minutes. Carefully lift out parchment paper and weights and continue baking crust, gently pressing bottom and sides occasionally with a flat-bottomed measuring cup if puffing up, until bottom looks dry and is golden, 20–25 minutes more. Transfer pan to a wire rack and let cool. Reduce oven temperature to 350°.
Step 3
Toast 2½ cups coarsely chopped raw pecans and/or walnuts on same baking sheet, tossing halfway through, until darkened in color and fragrant, 12–16 minutes. Let cool on baking sheet.
Step 4
Whisk 4 large eggs, 1 cup (packed; 200 g) dark brown sugar, ⅓ cup (42 g) all-purpose flour, 4 Tbsp. unsalted butter, melted, 3 Tbsp. bourbon, 1 Tbsp. vanilla extract, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large bowl until smooth and no dry streaks remain. Stir in nuts.
Step 5
Scatter ¾ cup semisweet chocolate chips over cooled crust. Pour egg mixture into crust, filling only 80% full. (Depending on the size of your pan you might have excess filling. If so, you can bake it in a ramekin on the side.) Scatter remaining ¼ cup semisweet chocolate chips over filling and place pie on a clean baking sheet.
Step 6
Bake pie, rotating halfway through and tenting edges with foil if they start to get too dark, until filling does not jiggle when tapped and feels firm to the touch, 25–35 minutes. Transfer pan to a wire rack and let pie cool. Transfer pan to fridge and chill pie 1 hour.
Step 7
Sprinkle pie with flaky sea salt if desired. Serve slices topped with whipped cream if desired.
Do Ahead: Pie can be baked 2 days ahead. Store tightly wrapped at room temperature after chilling. If using, sprinkle with salt and top with cream just before serving.
Recipe notes
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