Kentucky Derby Chocolate Pie (Printer-Friendly)
Flaky crust filled with gooey chocolate and toasted walnuts for a rich, sweet dessert experience.
# What You’ll Need:
→ Crust
01 -
1 unbaked 9-inch pie crust
→ Filling
02 -
115 grams (1/2 cup) unsalted butter, softened
03 -
200 grams (1 cup) granulated sugar
04 -
3 grams (1/2 teaspoon) table salt
05 -
5 milliliters (1 teaspoon) vanilla extract
06 -
2 large eggs, room temperature
07 -
20 grams (3 tablespoons) all-purpose flour
08 -
170 grams (1 cup) semi-sweet chocolate chips
09 -
120 grams (3/4 cup) chopped walnuts
# Steps to Follow:
01 -
Preheat oven to 350°F (177°C) and position rack on the lowest level. Line a 9-inch pie plate with the unbaked pie crust.
02 -
In a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, salt, and vanilla extract on medium speed until light and fluffy. Scrape down bowl and paddle.
03 -
Lightly beat the eggs in a separate bowl, then add to the mixer. Mix on medium speed for 30 seconds until fully incorporated.
04 -
Add the flour to the mixture and mix on low speed for 20 to 30 seconds until no flour streaks remain. Scrape down the bowl and mix on low for an additional 10 seconds.
05 -
Add the semi-sweet chocolate chips and chopped walnuts. Mix on low speed for 10 to 15 seconds until just combined.
06 -
Pour the filling into the prepared pie crust and smooth into an even layer. Bake for 40 to 45 minutes until set and deep golden brown. Tent with foil during the last 5 minutes if browning too quickly.
07 -
Transfer the pie to a cooling rack and allow to cool for 2 hours. Serve at room temperature or warm with whipped cream or vanilla ice cream if desired.
# Helpful Hints:
01 -
For a boozy variation, add 2 to 3 tablespoons of Kentucky bourbon to the filling before baking.
02 -
Using salted butter requires omitting added salt in the recipe.
03 -
Store covered at room temperature up to 4 days or refrigerate up to 7 days. Warm refrigerated slices at room temperature for 1 hour before serving.