The Kentucky Derby is this Saturday at Churchill Downs in Louisville. Even if you’ve never watched a horse race before, the Derby is the perfect excuse to make this pie. I made two of them over the weekend. They didn’t last 24 hours.
I can’t officially call this Derby Pie, as it’s known locally, because that name has a copyright. The original recipe is carefully guarded, but many versions exist. The original calls for English walnuts and chocolate chips.
The recipe I’m sharing here was given to me by a friend. I’ve never had the original Derby Pie, but I don’t see how it could taste any better than this version.
Here’s what you’ll need:
Kentucky Chocolate Nut Pie for the Derby
Ingredients
- 1/2 cup butter (the real deal) melted
- 1 cup sugar
- 1/2 cup flour
- 2 eggs slightly beaten
- 1 tsp. vanilla (or 3 Tbs. Bourbon)
- 3/4 cup nuts
- 3/4 cup chocolate chips
- 1 pie shell unbaked
Instructions
- Put the pie shell in a shallow pie plate.
- In a large bowl, stir together the ingredients in the order given.
- Pour into the pie shell and bake at 350 degrees for 30 minutes.
I made one pie with vanilla extract and one with coffee liqueur. We all liked the pie with the liqueur better. There was no taste of coffee, just a deeper flavor. A bit more decadent. How can that be a bad thing?
This is a great looking pie! Do you ever serve it with ice cream or is it just served plain? I am sure it’s spectacular either way! When I was a girl my mother loved to watch the Derby!
I love ice cream and I’m sure it would be good with it.
~~Tiffany
That looks SOOO good! Is that like caramel inside?
It isn’t caramel, just gooyness (is that a word?). I’m actually not sure it was done because it was so gooy, but everyone loved it anyway. It tasted done. Also, that was the pie that I put the coffee liqueur in, so there was more liquid than the one with vanilla. It was a bit runnier.
~~Tiffany
Wow, the pie looks so delicious.
Hi Tiffany, that pie looks fabulous! Ice-cream or creme fraiche would be fabulous with it and nice touch with the coffee liqueur!
BTW: The new blog looks fab, welcome to your new home!
loving the new site…and this looks so yummy
Dang! That looks good.
You know I love this.
This looks so much better than either of the ‘derby’ pie recipes I have. Thanks!
OK… I should stop looking around right now… I’m getting hungry!
HI, just a question. Did you put a top crust on this pie? It looks like it has a think top crust, but the recipe just calls for a pie shell. Thanks!
Tanya, it doesn’t have a top crust. While it bakes, it forms a bit of a crust and that’s what you’re seeing in the photo.
Here in East Texas we have the same pie and recipe; however, for obvious reasons, we call it ‘Gusherville Pie’.
There’s no sugar in the recipe, is that an omission?
So sorry about that! Yes, there’s sugar in the recipe and I’ve edited it to correct.
I truly wanted to print one of the Pie recipes but could not find out HOW!
Near the bottom of the post there is a line of social media share buttons. The first one on the left is a green “print friendly” button. After you click that, there’s an option at the top of the box that will appear to check a box to remove images for easier printing. Hope this helps.
Hi there! Just put this in the oven. Do you chill it after? Or do you serve it room temp or warm?
It’s usually served at room temp. Enjoy!
Made this today without a crust and with gluten free flour. I cut the recipe in half just to try with the changes. It was very good. It tasted like a gooey chocolate chip cookie.
I was just wondering about the no crust, as I have Celiac Disease, and haven’t found crust around here (and probably would hate it). What are the other changes you made?
How much do these rise? I just filled my crust and it’s not very full??
It does rise quite a bit from where it starts. Hope you enjoyed it!