Kentucky Derby Chocolate Pie

This Kentucky Derby Pie delivers a rich blend of gooey chocolate and crunchy walnuts baked into a flaky crust, making it an irresistible treat perfect for Derby Day or any special occasion. The filling has the comfort of a warm chocolate chip cookie but served up in a beautifully golden pie shell, striking a perfect balance between sweet and nutty without being overpowering.

I first made this pie last spring during a weekend gathering with friends in the South. It quickly became the star of the table and now I make it year-round whether there’s a race to watch or not.

Ingredients

• Unsalted butter: Adds moisture and richness to the pie creating that luscious gooey texture choose a high-quality butter for best flavor
• Granulated sugar and light brown sugar: Provide sweetness and a deep caramel note using both helps balance the flavor profile
• Large eggs: Act as a binder holding everything together room temperature eggs mix in smoother so take them out early if you can
• Allpurpose flour: Thickens the filling so it sets just right while baking fresh flour is best for consistent texture
• Semisweet chocolate chips: Bring that classic chocolate taste and slight bitterness that balances the sweetness use your favorite brand
• Chopped walnuts: Are traditional here and offer crunch and earthiness fresh walnuts add better flavor but pecans can be swapped based on your preference
• Vanilla extract: Enriches the aroma and flavor vanilla bourbon extract is a fun twist if you want a hint of boozy complexity without alcohol
• Salt: Rounds out the sweetness and enhances all the flavors if using salted butter omit this extra salt to avoid overseasoning
• Unbaked pie crust: Is the foundation homemade crust gives you that tender flaky texture but good quality store-bought can save time

Instructions

Soothe the oven heat:

Preheat your oven to 350 degrees Fahrenheit. Position the rack at the lowest setting to ensure the pie cooks evenly and the bottom crust crisps up nicely.

Prep the crust:

Line a standard 9inch pie plate with your preferred uncooked pie dough. Trim the edges if needed and crimp them to your liking.

Cream the buttery base:

In a stand mixer fitted with a paddle attachment or using a handheld mixer combine unsalted butter granulated sugar brown sugar salt and vanilla extract. Beat on medium speed for several minutes until the mixture is pale and fluffy. This step aerates the butter and sugar creating a light base that helps lift the filling texture.

Incorporate the eggs:

Lightly beat your room temperature eggs in a small bowl. Add them slowly to the creamed butter mixture. Continue mixing on medium speed until the eggs are fully incorporated and the batter is smooth. This ensures a silky cohesive filling.

Add the flour:

With the mixer on low slowly sprinkle in the allpurpose flour. Mix only until you see no streaks of flour remaining. Stop mixing quickly after to avoid developing gluten that could toughen the filling.

Fold in chocolate and nuts:

Gently fold in the semisweet chocolate chips and chopped walnuts using a spatula or the mixer on the lowest speed until just combined. This retains the chips and nuts evenly distributed without breaking them down.

Fill the pie dough:

Pour the luscious batter into your prepared pie crust. Use a spatula to spread it into an even layer.

Bake to golden perfection:

Place the pie on the lowest rack of the oven. Bake for 40 to 45 minutes until the filling is set and the crust is a deep golden brown. If the edges brown too fast tent loosely with foil to prevent burning during the last 5 minutes.

Cool and serve:

Remove the pie from the oven and transfer it to a cooling rack. Let it rest for about 2 hours to set properly and develop full flavor. Serve at room temperature or warmed slightly with whipped cream or a scoop of vanilla ice cream.

Walnuts are my favorite ingredient in this pie the crunch contrasts beautifully with the smooth chocolate and adds a slightly earthy toasted note. One family memory that stands out is my grandmother carefully chopping walnuts while telling stories about Derby Day celebrations in Louisville. It’s as much about tradition as flavor.

Storage Tips

Keep leftover pie covered at room temperature for up to 4 days or refrigerate for up to 7 days. If refrigerated allow the pie to come back to room temperature for about an hour before serving to soften the texture and revive the flavors.

Ingredient Substitutions

Pecans can easily replace walnuts to customize the pie to your taste or what you have on hand. Using salted butter means you should skip adding extra salt to the batter. Milk chocolate chips can be used instead of semisweet for a sweeter filling.

Serving Suggestions

The pie is delicious warm topped with homemade whipped cream or vanilla ice cream. A drizzle of caramel sauce or a splash of bourbon over the top adds a delicious finishing touch for an extra indulgent experience.

This Kentucky Derby Pie is a crowd pleaser that travels well to gatherings and pairs beautifully with whipped cream or ice cream. A splash of bourbon brings authentic Derby Day character.

Common Recipe Questions

→ What makes this pie unique?

Its signature combination of gooey semi-sweet chocolate and crunchy walnuts baked into a flaky crust creates a rich, delightful texture and taste.

→ Can bourbon be added to the filling?

Yes, adding 2-3 tablespoons of Kentucky bourbon enhances the flavor with a warm, boozy depth that complements the chocolate and nuts.

→ What type of pie crust works best?

Homemade, refrigerated, or frozen pie crusts all work well. For deep-dish crusts, increase the filling and bake time accordingly.

→ How should this pie be served?

Serve at room temperature or warm, ideally accompanied by whipped cream or a scoop of vanilla ice cream to balance the richness.

→ How long can leftovers be stored?

Store covered at room temperature up to 4 days or refrigerated for up to 7 days. Let chilled pie come to room temperature before serving.