Derby Pie
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My homemade Derby Pie recipe is a classic Southern dessert, usually enjoyed on Kentucky Derby Day with mint juleps and fancy hats. It has a flaky crust and a brown-sugar filling loaded with walnuts and chocolate chips. It is a mix between pecan pie and a soft chocolate chip cookie, with a crinkly top and a soft, slightly custardy middle.
While Kentucky Derby Pie is traditionally served on derby day, I don't think there's any "wrong" time of the year to make this incredible dessert. People seem to REALLY love it on Thanksgiving, so don't let the name deter you. This is a great pie for any celebration or holiday.
If you've never heard of it before, this is quite the indulgence!
Imagine if a pecan pie and a soft chocolate chip cookie got together. That's exactly what derby pie is like!
It's ooey-gooey, sweet, crunchy, and chocolate-y, all together in a buttery, flaky pie crust. Can you imagine anything better?
If you're all about good pie recipes, then be sure to also check out my banoffee pie, coconut cream pie, and salted caramel chocolate tart recipes. The hits just keep on coming!
This pie recipe combines warm, slightly smoky-tasting brown sugar with rich butter and eggs, tender nuts, and gooey chocolate. All of this is contained in a buttery pie crust, for a combination of incredible flavors and textures like you've never experienced before!
It's important that you wait until this pie is completely cool before attempting to slice it. This allows the filling to really firm up, so it doesn't all spill out the sides.
There's a lot going on here, so I'm not sure if this pie needs another thing! But if you really want to gild the lily, try adding a scoop of ice cream and a drizzle of chocolate syrup or salted caramel sauce.
Here's Why You'll Love This Recipe
- It's like having pecan pie and a chocolate chip cookie in one bite. You get the gooey filling from one and the chocolate and soft texture from the other.
- It's not overly sweet. Butter, salt, and brown sugar help keep the flavors balanced.
- You only need a few pantry staples, and nothing is hard to find.
- The filling is simple to make. Once the crust is ready, you can mix it together in just a few minutes.
- This pie isn't just for Derby Day. It's great for Thanksgiving, potlucks, or any occasion where you'd serve a pecan pie.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Pie crust: I use my favorite homemade pie crust, but store-bought dough or a frozen pie shell works well if you want to save time.
- Light brown sugar: I like light brown sugar, but any 1:1 substitute should work fine.
- All-purpose flour: This thickens the filling so it's not too runny and helps create a crinkly top, like a brownie or blondie.
- Unsalted butter: It adds richness and helps the flavors linger. I use unsalted butter so I can control the saltiness, no matter the brand.
- Eggs: Large eggs make the filling a bit custardy.
- Vanilla extract: Adds a sweet aroma that balances the chocolate.
- Kosher salt: It has a clean flavor without any bitterness and helps bring out the other flavors.
- Walnuts: Some Derby pies use pecans; others use walnuts. I went with walnuts, but pecans work too.
- Semisweet chocolate chips: I prefer semisweet, but white or milk chocolate chips also work well.
Equipment: You'll need a standard-size (not deep-dish) metal pie dish, a rolling pin if you're making your own crust, and pie weights or dry beans to hold the crust down while it par-bakes. If you use a glass or ceramic dish instead of metal, you may need to adjust the bake times slightly.
In Photos: How To Make Derby Pie
Step 1: Par-Bake Crust
Heat the oven. Preheat the oven to 350°F.
Shape the crust. Roll out the pie dough so it's an inch or two larger than your pie dish. Gently place it in the dish, trim any extra dough, fold the edges under, and crimp them.
Par-bake. Add pie weights to the crust and bake for 20 minutes while you prepare the filling.
Step 2: Make Filling
Mix the base. In a large bowl, stir together the brown sugar, flour, and melted butter until smooth.
Let the butter cool a bit before adding the eggs, so they don't scramble.
Add the eggs. Stir in the first egg until fully combined, then add the second egg.
Add the vanilla and salt. Stir until everything is well combined.
Add the nuts and chocolate. Gently fold in the walnuts and chocolate chips until combined.
Step 3: Assemble
Fill the crust. Pour the filling into the partially baked crust. It's okay if the crust is still a bit warm from the oven.
Step 4: Bake
Bake. Bake for 35 to 45 minutes, until the edges are set, but the center still wobbles slightly. The filling will firm up as it cools.
Cool completely. Let the pie cool fully before slicing.
How To Serve Derby Pie
Cut the cooled pie into 6 generous slices. This pie is full of flavor on its own, but if you want to make it extra special, add a scoop of ice cream and a drizzle of chocolate syrup or salted caramel.
How To Store Derby Pie
- Room temperature: The pie can sit out for several hours.
- Refrigerator: Cover and refrigerate leftovers for 5-7 days.
- Freezer: Freeze leftovers for up to 2 months.
- To reheat: Let the pie thaw in the fridge, then microwave a slice for about 20 seconds, or wrap it in foil and warm it in a 170°F oven until heated through.
Can You Make Derby Pie Ahead?
Yes. You can make both the crust and the filling ahead.
- Crust: The crust needs plenty of time to chill. Keep it tightly wrapped in the fridge for a few days or in the freezer for months so it stays moist. You can bake it straight from the fridge or freezer.
- Filling: The filling will keep in the fridge for a few days. Store it separately from the crust until you're ready to bake.
- Whole pie: You can freeze the unbaked pie, with crust and filling, for up to 2 months.
Recipe FAQ
Yes, you can. Some derby pies use pecans, others use walnuts. This recipe uses walnuts.
Yes. I like semisweet chocolate chips best, but white or milk chocolate chips also work.
Yes, you can. Store-bought dough or a frozen pie shell is a good option if you want to save time.
The edges should be set, but the center should still be a bit wobbly. The filling will thicken as it cools.
It probably just needs more time to cool. The filling sets as it cools, so wait until it's fully cool before slicing.
Yes, you can. Stir a tablespoon or two of bourbon into the filling.
Helpful Tips and Tricks
- Use a good crust. Homemade is best. My pie crust turns out extra flaky because of a special technique that creates lots of buttery layers. But store-bought dough or a frozen shell is fine if you're short on time.
- Let the melted butter cool a bit before using it. If it's too hot, it can scramble the eggs.
- Take the pie out of the oven while the center is still wobbly. The filling will keep setting as it cools, so waiting for a firm center can lead to overbaking.
- Wait until the pie is fully cool before slicing. The filling needs time to set so it won't spill out.
- Measure your ingredients carefully. Check out my guide on how to measure for baking.
- Want to make it boozy? Add a tablespoon or two of bourbon to the filling for a Kentucky twist.
- Need it allergen-friendly? For a gluten-free or vegan derby pie, use your favorite gluten-free flour blend, plant-based butter, and vegan egg substitutes.
More Recipes Like This
- Banoffee Pie
- Coconut Cream Pie
- Salted Caramel Chocolate Tart
- Chocolate Chip Blondies
- Chocolate Babka
- Swiss Roll Cake
- Chocolate Whipped Cream Frosting
For more ideas, check out all of my pie recipes and chocolate recipes.
Ingredients
- ½ batch (85 g) pie crust, or a storebought pie shell
- 1 cup (220 g) light brown sugar, loosely packed
- ½ cup (62.5 g) all-purpose flour
- ½ cup (113.5 g) unsalted butter, melted but cooled slightly
- 2 (88 g) eggs, large
- 1 teaspoon (4 g) vanilla extract
- ½ teaspoon (3 g) kosher salt
- 1 cup (144 g) chopped nuts, such as walnuts or pecans
- 1 cup (180 g) semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Roll the pie dough out to an inch or two wider than a standard-sized pie dish, transfer it to the pan, trim, fold, and crimp the edge.
- Weigh the bottom down with pie weights or dry beans, and bake for 20 minutes.
- Stir the brown sugar, flour, and melted butter together in a large bowl.
- Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Stir in the vanilla and salt.
- Fold in the nuts and chocolate, and transfer the mixture to the partially baked pie crust (it's ok if it's still warm).
- Bake the pie until the edges of the filling are set but the center is still a little wobbly (approx. 35 to 45 minutes).
- Cool completely before slicing
Author
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Have a question about this recipe? Ask AI:
If using a store bought crust do you still need to parbake? I know, homemade is better, but me and pie crusts don’t mix.
I totally get that. Making pie crust is a PITA, even if the results are amazing I don't always have the energy for it either. I would recommend parbaking the crust either way. Good luck and I hope you enjoy!
I made this pie and everyone loved it. I omitted the crust, used gluten free flour and walnuts with the chocolate chips. I omitted the salt and used salted butter. I baked in a ceramic 8 inch square pan for only 35 minutes. It was wonderful. I will make it again.
Yay! So happy you liked it Jackie! Thanks so much for reading and for the 5-star review!
You need to be very careful. The name and recipe for Derby Pie is copyrighted and they WILL sue you for unauthorized usage. They regularly receive settlements. Even in Louisville, especially around Derby time, restaurants and grocers call it chocolate pecan pie.
Eep! Uh-oh scary. Thank you for the heads up!