Derby Pie Recipe

There’s something irresistibly nostalgic about Derby Pie—a decadent, gooey dessert that hails from the heart of Kentucky, beloved for its rich, chocolatey flavor and buttery crunch. Traditionally served during the Kentucky Derby, this iconic pie has since become a favorite for holiday dinners, casual gatherings, and sweet tooth cravings alike.

I first made this recipe after attending a Derby party where the pie was the showstopper, even outshining the mint juleps and the fancy hats. One bite in, I knew I had to recreate it. Its filling is a silky, chocolate-laced custard mixed with crunchy pecans or walnuts, nestled inside a flaky, golden pie crust. Think pecan pie meets chocolate chip cookie—and it’s even better than that sounds.

This is more than just a dessert; it’s a statement piece, a memory-maker, and a little bit of Kentucky tradition that travels well to any table.

Read on if you love the idea of transforming simple ingredients into a sweet, gooey masterpiece.

Why I Love This Recipe

What makes Derby Pie truly special is how effortlessly it balances richness, texture, and comfort.

It’s made with pantry staples—but the result feels gourmet. Butter, sugar, eggs, chocolate, and nuts come together to create a luxurious, slightly chewy filling that bakes up golden on top but stays molten and luscious underneath. You get crispiness from the crust, crunch from the nuts, and deep, sweet flavor from the chocolate—all in one slice.

It’s also a dessert that pleases just about everyone. Whether you’re baking for a family reunion or simply want a weeknight indulgence, this pie delivers every single time.

It’s foolproof, make-ahead friendly, and absolutely unforgettable. Best of all, it doesn’t require any elaborate techniques, so even a beginner can pull off this crowd-pleaser with confidence.

If you love pecan pie, chocolate chip cookies, or any dessert that tastes like home, Derby Pie belongs on your table.

Ingredients for Derby Pie

Derby Pie doesn’t rely on exotic ingredients—just the right balance of a few classics. Here’s what you’ll need:

Pie Crust (1 single layer):
You can use store-bought refrigerated pie crust for convenience, or make your own if you’re feeling ambitious. The buttery base sets the stage for the rich filling.

Unsalted Butter (melted):
Butter adds richness and moisture. It should be melted and cooled slightly before mixing, so it blends evenly into the batter.

Granulated Sugar + Brown Sugar:
A mix of white and brown sugar gives a more complex sweetness. The brown sugar adds a caramel-like depth that enhances the chocolate and nuts.

Large Eggs:
These bind the filling and create that luscious custard texture. Make sure they’re at room temperature so they mix in smoothly.

All-Purpose Flour:
A small amount helps thicken the filling and gives it structure. You only need a couple of tablespoons.

Vanilla Extract:
Don’t skip this—it adds warmth and rounds out the sweetness of the filling.

Semi-Sweet Chocolate Chips:
You want those deep pockets of melted chocolate throughout. Semi-sweet is the classic choice, but you could use dark chocolate for a more intense flavor.

Chopped Walnuts or Pecans:
Both work well. Walnuts are more traditional, but pecans add a buttery crunch. Toasting them lightly beforehand intensifies their flavor.

Salt:
Just a pinch balances the sweetness and enhances the chocolate.

These ingredients together are greater than the sum of their parts, creating a pie that’s simultaneously gooey, crunchy, buttery, and chocolatey—basically dessert perfection.

How Much Time Will You Need?

Derby Pie is surprisingly low-effort, but the flavor payoff is enormous.

Prep Time: 15–20 minutes
Bake Time: 45–50 minutes
Cool Time: At least 2 hours before slicing

From start to finish, expect to set aside about 3 hours, including cooling time. But the hands-on time is minimal—just long enough to melt some butter, mix the filling, and pour it into your crust.

You can even make it a day ahead, which makes it perfect for entertaining.

How to Make This Derby Pie

Step 1: Prepare Your Pie Crust

If you’re using a store-bought crust, let it soften according to package instructions and press it gently into a 9-inch pie dish. Crimp the edges decoratively. Chill the crust in the fridge while you prepare the filling—this helps prevent sogginess.

Step 2: Melt the Butter

In a small saucepan or microwave-safe bowl, melt the butter. Set it aside to cool for a few minutes—you don’t want it to cook the eggs when combined.

Step 3: Mix the Wet Ingredients

In a medium mixing bowl, whisk together the eggs until smooth. Add both sugars and continue whisking until the mixture is thick and pale, about 1–2 minutes.

Step 4: Add Dry Ingredients and Flavoring

Whisk in the flour and salt. Then stir in the vanilla extract and cooled melted butter until the batter is smooth and glossy.

Step 5: Fold in the Chocolate and Nuts

Switch to a spatula and fold in the chocolate chips and chopped nuts. Make sure they’re evenly distributed so every bite has a little bit of crunch and chocolate.

Step 6: Fill the Pie

Pour the filling into the chilled pie crust. Use your spatula to smooth the top into an even layer.

Step 7: Bake

Bake at 350°F (175°C) for 45 to 50 minutes. The top should be golden and slightly puffed, with a crackly crust. The center will still jiggle slightly when you shake the pan—but it will firm up as it cools.

Step 8: Cool

Let the pie cool at room temperature for at least 2 hours. This is key—it allows the custard to set fully so the slices hold their shape.

Step 9: Serve

Slice and serve on its own, or topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Substitutions

This pie is endlessly adaptable to suit your preferences or pantry:

Chocolate Chips:
Semi-sweet is classic, but you can go darker (60–70% cocoa) for a richer flavor, or even use milk chocolate for something sweeter. White chocolate chips give a completely different twist.

Nuts:
Walnuts and pecans are the standard, but chopped almonds or macadamia nuts also work well. You can even skip the nuts entirely for a nut-free version.

Butter:
You can substitute with a dairy-free butter alternative if needed. Just avoid margarine—it won’t yield the same rich flavor.

Flour:
Gluten-free 1:1 baking flour blends work perfectly here. The small amount of flour won’t impact the texture much with a good substitute.

Pie Crust:
Gluten-free or vegan crusts are a great swap. You could also use a cookie crust (like graham cracker or Oreo) for a more indulgent twist.

Derby Pie is forgiving—so don’t hesitate to get creative within the general proportions.

Side Dishes for Derby Pie

Pairing this pie with complementary sides can elevate dessert hour into a full experience:

1. Bourbon Whipped Cream:
Lightly sweetened whipped cream with a splash of bourbon ties in the Kentucky spirit and balances the pie’s richness beautifully.

2. Vanilla Bean Ice Cream:
A scoop of creamy vanilla cuts through the dense filling and keeps each bite feeling fresh and light.

3. Fresh Berries:
A side of fresh raspberries or sliced strawberries brings a hint of tartness and color, brightening the plate and the palate.

Serving and Presentation Tips

Presentation matters, especially with a pie as visually rich as Derby Pie. Its golden, glossy top speckled with chocolate and nuts is already a showstopper—but with just a few touches, you can elevate it into an elegant dessert centerpiece.

Let the pie cool completely before slicing—this helps it set and ensures clean slices. Use a sharp knife dipped in hot water for the cleanest cut, wiping between slices.

For serving, place each slice on a dessert plate with a drizzle of chocolate sauce or caramel for extra flair. Add a scoop of vanilla bean ice cream or a swirl of bourbon whipped cream on the side. Garnish with a sprinkle of chopped toasted pecans or chocolate shavings to echo the filling.

If you’re serving for a holiday or special occasion, a decorative pie plate and a cake stand can turn this humble pie into a standout centerpiece.

Tips and Tricks to Make This Recipe Better

Want a pie that impresses every time? Here’s how to take Derby Pie from good to unforgettable:

Toast Your Nuts
Toasting the walnuts or pecans before adding them deepens their flavor and adds a rich, nutty aroma. Just spread them on a baking sheet and bake at 350°F for about 5–7 minutes, until fragrant.

Let the Butter Cool
This step is key—hot butter can scramble the eggs, so make sure it’s warm but not hot when you mix it into the batter.

Chill the Crust
Chilling the crust in the pie dish before baking helps prevent sogginess and keeps the edges flaky.

Use High-Quality Chocolate
You’ll taste the difference. Semi-sweet chocolate chips are fine, but chopping a bar of good dark chocolate adds intensity and irregular pockets of molten chocolate.

Rest Before Serving
The pie needs at least 2 hours to cool and set. For best results, bake it the day before and let it rest overnight—this enhances flavor and texture.

Common Mistakes to Avoid

Even a simple pie can go wrong if you skip the details. Here are common pitfalls—and how to avoid them:

Using Hot Butter
This can cook the eggs and ruin the texture of your filling. Always cool your melted butter to lukewarm before mixing it in.

Overbaking
The center should still have a slight jiggle when you take it out of the oven. It will firm up as it cools. Overbaking makes the filling dry and crumbly.

Skipping the Cool Time
Cutting too early leads to a runny pie. Give it at least 2 hours to set—preferably more.

Using Cold Eggs
Cold eggs don’t mix as smoothly into the batter. Let them come to room temperature for the best texture.

Too Much Mixing After Adding Nuts and Chips
Once you add the chocolate and nuts, fold gently. Overmixing can deflate the filling and crush the texture.

How to Store It

Derby Pie stores beautifully, making it a great make-ahead dessert.

At Room Temperature:
Store covered with foil or plastic wrap for up to 2 days.

In the Refrigerator:
Wrap tightly and refrigerate for up to 5 days. Let it come to room temperature before serving, or warm slices in the microwave for 15–20 seconds for that just-baked feel.

In the Freezer:
Wrap the cooled pie in two layers of plastic wrap and one of foil. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature or warm slightly in the oven before serving.

FAQ

1. Can I make Derby Pie ahead of time?
Yes—it’s actually better the next day. You can make it 1–2 days ahead and store it covered at room temperature or refrigerated.

2. Is Derby Pie the same as pecan pie?
Not exactly. Derby Pie includes chocolate chips and often uses walnuts instead of pecans. The chocolate adds richness and a cookie-like taste that sets it apart.

3. Can I use a different type of chocolate?
Absolutely. Semi-sweet is traditional, but dark chocolate gives a more intense flavor. You can also mix in milk chocolate or white chocolate for variety.

4. What’s the best way to reheat it?
Warm individual slices in the microwave for 15–20 seconds or heat the whole pie in a 300°F oven for 10–15 minutes until warmed through.

5. Can I make this recipe gluten-free?
Yes. Use a gluten-free pie crust and swap all-purpose flour for a 1:1 gluten-free baking blend.

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