Before we start mixing ingredients and cranking our ovens, let’s pause for a second and talk more about the Derby Pie. What’s so special about this pie that over 150,000 portions are served on the Kentucky Derby (in just two days)?
Well, it’s all behind the story, the tradition, and the taste. The Derby Pie is delicious. In fact, it is so good that the Derby Pie is one of the rare dishes that’s actually trademarked. Yes, that’s real. So, you cannot put Derby Pie on your menu in a restaurant. But don’t worry, you won’t get into trouble making it at home.
The original Derby Pie was invented in 1954 at the Melrose Inn in Prospect, Kentucky, by Walter and Leaudra Kern (with the help of their son, George). Basically, this is a chocolate-and-nut crusted pie, baked in a flaky pastry shell. Nothing too fancy. But the taste is incredible.
So, how can you bring the taste of the Kentucky Derby to your home? Well, let’s find out how to make a proper Derby Pie step-by-step.
Why You’ll Love This Pie
Well, first of all, who doesn’t like a pie, especially when we talk about chocolate. What makes this particular pie so special? Well, imagine the gooeyness of a chocolate chip cookie, but in pie form.
You get melted chocolate pockets, a rich custard bae, crunchy nuts, and buttery crust all in one bite. Sounds delicious, right? No wonder everyone who’s attending the Derby doesn’t even look at the dessert menu - they all know what they’ll get.
It’s so delicious that it is recommended to have the Derby Pie after the race. Why? Well, just so it doesn’t distract you from choosing the winning horse. Especially as a beginner, who doesn’t know much about horse racing betting. So, make sure to get the pie after the race, and if you want to learn more about horse racing betting and what the odds mean you can check TwinSpires.
But let’s get back to the pie itself. The good thing is that you can nail the exact taste of the original at home, especially if you add a splash of bourbon. Now, since the Derby Pie is trademarked, the original recipe is closely held. But there are many versions that get close, if not better than the original.
Let’s bake it together.
Ingredients You’ll Need
Here’s a rounded version of what you’ll want:
● 1 (9-inch) pie crust (homemade or store-bought)
● ½ cup melted unsalted butter
● ½ cup granulated sugar
● ½ cup packed light brown sugar
● 2 large eggs, lightly beaten
● ½ cup light corn syrup
● 1 teaspoon vanilla extract
● ¼ cup (or so) Kentucky bourbon(optional but traditional)
● ½ cup all-purpose flour
● 1 cup chocolate chips (semi-sweet works nicely)
● ½ to 1 cup chopped nuts (walnuts or pecans)
● A pinch of salt
(These proportions line up with well-regarded versions of Derby Pie recipes.)
Step-by-Step Guide: How to Bake Derby Pie
1. Prep Your Oven and Crust
First, preheat your oven to 350 °F (175°C). The easiest way is to use store-bought crust, which is gently pressed intoa 9-inch pie plate with flute edges (or crimp them). Now, if your crust callsfor blind baking (partially baking before filling), follow those instructions.Otherwise, leave the crust raw for now.
If you are going to make a homemadecrust, whisk together 1 ¼ cups flour and ½ teaspoon salt. Cut in ½ cups of coldbutter using a pastry cutter or fork until the mixture looks like coarsecrumbs. Add ice water, one tablespoon at a time, until the dough comestogether.
2. Mix the Sugars & Butter
In a bowl, whisk together melted butter(½ cup) and sugar (1 cup) until smooth. Add flour (½ cup), eggs (2), vanilla (1tsp), and bourbon (2 tbsp). Stir in the chocolate chips (1 cup) and nuts (1cup).
3. Pour Into the Pie Shell
Then the easy part. Pour the filling intoyour crust and spread it evenly. Your oven should be at temperature right now,and the next step is to pop it in the oven for 40-50 minutes, or until the topis golden and slightly crackled.
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The edges should be set and pulling slightly away from the crust, while the center still might have a little jiggle.
4. Cool, Rest, and Serve
The most important part is to let it cooldown for at least 30 minutes before slicing. If you cut it too early, the entire filling will start to drip, as it is still too gooey to hold its shape.