Kentucky Derby Pie
This delicious Kentucky Derby Pie tastes like a chocolate chip cookie with pecans. It is half way between a Toll House Pie and a Pecan Pie. What decadence! I’m telling you this pie is so rich you can only eat a sliver of it at a time! It is one of the most fantastic pies you will EVER eat!
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You can serve it with ice cream or whipped cream, but because I took it to a potluck rather than serving it at home I wasn’t able to present it with either ice cream or whipped cream. Even still, it is amazing.
I got this recipe from Patty Lane, when she worked as the multicultural language specialist at the Baptist General Convention of Texas and I worked in the Church Starting Center of the same organization. Patty had all the ministry assistants over to her home for a special occasion lunch one day and made this special pie for dessert.
Patty, by her own admission, didn’t cook as much as any of the gals in that department (we were all really good cooks!), but she put on a feed for us that day that was amazing. This wonderful pie was part of it. All of us begged her for the recipe. I have made this pie lots of times because it is just so simple and easy. You can have a pie ready for the oven in about 5 minutes! I like easy! I like quick!
Patty gave us some really good advice for making this pie. Don’t add the chocolate chips until the very last thing so you can allow the butter and other ingredients to cool down properly. If you add the chocolate chips too soon they will melt and then you lose the taste and texture you’re supposed to accomplish with this wonderful pie.
You can use a store bought pastry shell if you like, although I usually make my own. I have used either whole pecans or pieces. I like the beauty of the whole pecans better, though. If you are looking for a quick, simple, easy, and even inexpensive dessert to wow your guests, this pie will do it!
When I originally posted this recipe in December 2012, I was making the pie for a party and it got snatched up so quickly I never really got a good picture of a piece of the pie. I recently remade this recipe for another Christmas party, circa December 2014, and this time I took pictures before I took the pie to the party!
No one seemed to mind the piece of pie stuck back into the pie shell! And this pie got rave reviews again. It is extremely rich and decadent. A tiny piece will do you quite well!
I have one extra piece of advice for making this pie. When I remade the pie I had a really large deep dish (almost 12″ pie plate). I ended up having to make two batches of filling to fill the pie plate. This meant I had to cook the pie a LOT longer to get it cooked all the way through (almost a half hour).
That’s too long for the chocolate chips. They really ended up melting more than they should have. This recipe is better in a small 9″ pie plate and baked about 40-45 minutes (no longer!). That way the chocolate chips hold their texture in the pie rather than melting. It was still delicious, but the texture was gooier than it should have been. If you like gooey, then it won’t matter! 🙂
Kentucky Derby Pie is rich, decadent and amazing!
You can see the texture pretty well with all the pecans and chocolate chips. This is a very rich and dense pie.
Kentucky Derby Pie is filled with chocolate chips and pecans for a delectable pie taste. Serve it with or without ice cream or whipped topping.
This is like eating a rich Tollhouse Cookie!
Here’s what I did.
I used these ingredients.
Melt butter in mixing bowl. Cool about 5 minutes. This is VERY important. If you add the other ingredients to quickly the chocolate chips will melt.
Add sugar and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add eggs, vanilla and pecans.
When mixture has cooled (feel the bottom of the bowl, if it is cool to the touch it is okay to proceed), add chocolate chips.
Stir all the ingredients with a wooden spoon. Do not beat or over mix. Notice that the chocolate chips have held their shape. If you try to hurry this process along and the mixture is still warm the chips will melt and dissolve. That is not the kind of texture you want for this pie.
Prepare an unbaked pie shell.
Place ingredients into an unbaked pie shell.
Bake at 350 about 35-40 minutes or until set for a 9″ pie. If you’re making a whopper pie like I made, it took closer to an hour and 15 minutes.
Kentucky Derby Pie is to die for. It’s a great pie to take to holiday parties.
I took this pie to a Christmas party where we had a White Elephant Exchange afterwards.
Everyone loved this pie even though it is so rich.
Here’s the recipe.
KENTUCKY DERBY PIE
(Recipe adapted from Patti Lane, when we worked together at the Baptist General Convention of Texas, Dallas, TX)
Kentucky Derby Pie
Equipment
- 1 9-inch pie plate
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 large eggs slightly beaten
- 1 cup granulated sugar
- 1/2 cup UNBLEACHED all-purpose flour Bleached flour toughens baked goods
- 1 cup chocolate chips I prefer semi-sweet chocolate chips over milk-chocolate chips
- 1 cup pecans full halves are best
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 tsp. pure vanilla extract
- 1 unbaked pie shell
Instructions
- Melt butter in large bowl in microwave oven.
- Cool about five minutes.
- Add granulated sugar, flour, eggs, vanilla and pecans.
- When mixture is no longer warm (from butter being in microwave), add chocolate chips.
- (If you add the chips too early they will melt and the pie will not turn out right).
- Pour into unbaked pie shell.
- Bake at 350° for about 40-45 minutes, until set.
- You may have to cover the crust or top of pie with foil to prevent getting too dark.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 eggs, slightly beaten
- 1 cup sugar
- ½ cup [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1 cup chocolate chips (I prefer semi-sweet chocolate chips over milk-chocolate chips)
- 1 cup [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher pecans”]Fisher[/url] pecans (full halves are best)
- 1 stick [url href=”http://www.landolakes.com/” target=”_blank” title=”land o’ lakes butter”]Land O’ Lakes[/url] unsalted butter, melted and cooled
- 1 tsp. [url href=”http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract” target=”_blank” title=”mccormick pure vanilla extract”]McCormick[/url] pure vanilla extract
- 1 [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]unbaked pie shell[/url]
- Melt butter in microwave.
- Cool about five minutes.
- Add sugar, flour, eggs, vanilla and pecans.
- When mixture is no longer warm (from butter being in microwave), add chocolate chips.
- (If you add the chips too early they will melt and the pie will not turn out right).
- Pour into unbaked pie shell.
- Bake at 350° for about 40-45 minutes, until set.
- You may have to cover the crust or top of pie with foil to prevent getting too dark.
Kentucky Derby Pie is really easy to make — especially if you’re using a store bought pie shell. It only uses a few ingredients.
Kentucky Derby Pie tastes like eating Toll House Cookies but in pie form.
This is such a delicious pie! This is a quick and easy dessert pie to take to potlucks or to have with company. Everyone loves it.
If you enjoy chocolate, you’ll devour this pie!
You may also enjoy these delicious recipes!
Kentucky Derby Pie
Equipment
- 1 9-inch pie plate
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 large eggs slightly beaten
- 1 cup granulated sugar
- 1/2 cup UNBLEACHED all-purpose flour Bleached flour toughens baked goods
- 1 cup chocolate chips I prefer semi-sweet chocolate chips over milk-chocolate chips
- 1 cup pecans full halves are best
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 tsp. pure vanilla extract
- 1 unbaked pie shell
Instructions
- Melt butter in large bowl in microwave oven.
- Cool about five minutes.
- Add granulated sugar, flour, eggs, vanilla and pecans.
- When mixture is no longer warm (from butter being in microwave), add chocolate chips.
- (If you add the chips too early they will melt and the pie will not turn out right).
- Pour into unbaked pie shell.
- Bake at 350° for about 40-45 minutes, until set.
- You may have to cover the crust or top of pie with foil to prevent getting too dark.
74 Comments
Rabbitsmom
January 18, 2024 at 3:43 pm
How long does it need to rest before slicing into it? I took mine out at 45 minutes and let it rest, but when I cut into it, it was still very runny. So, I put it back in the oven for another 10 minutes. It seems to be set this time but I was wondering how long I should wait before cutting into it.
Teresa Ambra
January 19, 2024 at 2:39 pm
This is one of those pies that may take additional time to bake. I usually bake it about 45 minutes, or until it’s completely set. Sometimes that takes 50-60 minutes depending on your oven (whether it runs hot or slow). You can usually tell by looking at it. I normally cool it about an hour before cutting into it. Hope this helps.
Anonymous
November 23, 2023 at 10:08 pm
This is rich and decadent! So good! A simple recipe. The only issue I had was that I had to cook a LOT longer than the 40-45 minutes to get it to set up. I had to add almost 20 minutes! We do live in Colorado – at 6200+ feet altitude. Am wondering if the altitude affects the length of cooking…..
Teresa Ambra
November 24, 2023 at 11:46 am
Yes, I’m sure the altitude does affect baking time. I’m so glad you didn’t try to cook this recipe strictly by time. It’s one of those that needs to set up to be done and sometimes ovens are so fast they will cook it in 45 minutes–others may take an hour, or longer! I find on cloudy days, the oven takes even longer. Go figure. 🙂
Anonymous
March 14, 2021 at 1:55 pm
I made this pie again today, and now I remember I made the recipe then halved it again because it didn’t reach to the rim of my pie plate. It doesn’t look good an inch below the edge of the pie crust. This amount is good for about an 8 inch or smaller pie plate.
Teresa
March 15, 2021 at 8:07 am
Thanks for the tip.
Amanda
November 14, 2021 at 7:53 am
Does it have Refrigerated?
Teresa
November 14, 2021 at 3:16 pm
Hi Amanda, I don’t usually refrigerate this pie – not unless it sits out for more than 2 or 3 days.
Amanda
November 18, 2021 at 4:50 am
Thanks! Gonna make this the night before Thanksgiving
Teresa
November 18, 2021 at 5:04 am
Enjoy!
Anonymous
November 20, 2023 at 1:47 pm
Can I make this 3 days ahead?
Teresa Ambra
November 20, 2023 at 4:24 pm
Yes, if you keep it in the refrigerator until serving.
Pamela
September 28, 2022 at 5:11 pm
I added 1/2 tsp of salt because I was afraid it would be too bland. It turned out perfect! Without salt I don’t think it would have been too tasty especially since the flour had no salt or the butter.
Teresa
September 30, 2022 at 9:18 am
Hi Pamela. Thanks for sharing!
Sharon Reum
November 21, 2020 at 5:20 pm
Just curious, you say this is like eating a chocolate chip cookie, but does it really taste like that? I was looking for a chocolate pecan pie for Thanksgiving, but I don’t want one that tastes like a chocolate chip cookie in a pie shell. Please let me know, thanks!
Teresa
November 22, 2020 at 10:27 am
Hi, Sharon, this pie will not have the same texture as a cookie. It’s juicy, gooey and absolutely delectable. I think you and your family will really enjoy it.
Mandy Smith
December 4, 2021 at 8:42 pm
In using your recipe, I noticed several places with different bake times. One place said 35-40 minutes, another place said 45 minutes. It is somewhat confusing but I cooked for 40 and think the pie is fine. Just wanted to call this to your attention.
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Meredith
June 14, 2020 at 10:38 pm
I toasted the pecans first because a friend told me that doing this enhances their flavor. I don’t know if that’s really true, but the lie is absolutely delicious!
Teresa
June 15, 2020 at 5:16 am
Hi Meredith. I bet toasting the pecans does bring out a richer, deeper, fuller flavor. thanks for sharing.
Judy
May 11, 2022 at 6:15 pm
Hi Meredith,
Your friend is absolutely right about toasting pecans. There is no comparison in flavour. I always toast my pecans then freeze them so they are ready for baking
Teresa
May 12, 2022 at 7:51 am
Hi, Judy. These are great ideas! I’ll have to try it that way the next time I make this delicious pie.
Diane
May 16, 2020 at 1:57 pm
I used mini- chocolate chips and 2 tsps. of Kentucky Bourbon. Next time I will use 1 T. of Bourbon instead of the vanilla. I also used a Pet Ritz “regular” sized pie shell and it was perfect for the filling. This pie was exactly a cross between a chocolate chip cookie and a pecan tassie. Very rich so the pie will go a long way. This recipe was so easy to put together. Thank you so much. It is a keeper!
Teresa
May 16, 2020 at 3:28 pm
Hi, Diane. I’m happy that the recipe turned out so well for you. We’ve always loved this pie.
Susan
March 20, 2020 at 2:33 pm
I’ve e been making Derby Pie for years. Unfortunately most of my family doesn’t like nuts so it’s often minus the pecans, which is a crime. My recipe calls for the bourbon which has no more alcohol than vanilla flavoring, I bet, but family prefers vanilla. Minus nuts and bourbon it’s really a chocolate chip pie, but people love it! I sometimes make both versions, so I get my favorite. 😉 Very important not to over mix. Then it turns out cakey which isn’t as good. And so much better if the hot butter doesn’t melt the chips. Didn’t know that about unbleached flour. Thanks for that tip and recipe! (In Kentucky it can’t be called Kentucky Derby Pie commercially unless it’s an authorized version I’m guessing. Something about by whom and how it was first served.)
Teresa
March 21, 2020 at 7:51 am
Hi, Susan. Thanks for the tips. I’ve heard some people substitute grape nuts in recipes for the pecans. But you might be able to substitute any kind of nuts your family likes including pistachios, cashews or almonds. It will change the taste, but still probably really good.
Kentuckylady717
January 1, 2020 at 7:59 pm
CORRECTION ON MY COMMENT I JUST SENT…
THE PIE I WAS TELLING YOU ABOUT WAS CALLED …..”KENTUCKY DERBY PIE” BUT IT DID HAVE BOURBON IN IT….SO GUESS I HAD BOURBON ON THE BRAIN, I noticed you did not have bourbon in this pie….but I think it was the same exact pie tho) It’s just that the bourbon gives it such a great flavor….and for people who frown on alcohol, so do I…I do not drink it but I’m told the alcohol cooks out of foods and leaves only the flavor….and for sure I can tell you that…..it was the best pie we have ever had and for sure the most expensive one I ever bought….but I did keep the address on the box where I bought it from….just in case I will want to order it again….:) Pecan has to be my fav. pie…..
Teresa
January 2, 2020 at 12:26 pm
Hi there. I think the original recipe probably does include bourbon. But the gal who gave me the recipe never used it, so I’ve never used it in this recipe. I’m sure it enhances the flavor and cooks out, but I still taste alcohol in any recipe that uses it. I’m sure all of those military guys loved having one of those pies. I bet there was not a crumb left! I’m with you, any kind of pecan pie works for me. 🙂
Aly
February 14, 2021 at 6:31 pm
Ballotin makes a chocolate bourbon, would be great in this recipe.
Teresa
February 15, 2021 at 5:45 am
Thanks for the tip.
Carolyn Levine
December 2, 2019 at 10:03 pm
What happens if I don’t use a pie shell/crust? I’d rather get all my calories from the filling!! 😊 thanks
Teresa
December 3, 2019 at 10:50 am
Hi, Carolyn. Because of the sugar content I think the filling will caramelize onto the bottom of the dish so badly that it will stick trying to get it out of the pan. Why not cut a slab of pie and eat all but the shell?? 🙂
LBH
November 7, 2019 at 10:08 pm
This recipe sounds wonderful and I cant wait to try! My question is why no salt? I notice several recipes for this dessert that contain 1/2 teaspoon of salt. I’m just curious if its left our for a particular reason. Thanks
Teresa
November 8, 2019 at 1:05 pm
Hi there. This is just the way the original recipe was handed down to me. If you feel weird about it you can use salted butter, but it really doesn’t need it. I have a lot of pies similar to this that use no salt. Really turn out great.
LBH
November 8, 2019 at 9:05 pm
Thanks so much! I am making it tomorrow. I will let you know how it turns out.
Teresa
November 10, 2019 at 9:58 am
You’re welcome.
Kimberly Andrew
September 1, 2019 at 8:51 pm
Pie auction at church in October (all monies go to Operation Christmas Child shipping expenses) and I’m going to make this. I do think I need to do a trial run ahead of time, and then share with neighbors. Yum.
Teresa
September 2, 2019 at 6:06 am
Hi, Kim. This is one of the easiest and most delicious pies ever! You’ll love it.
Tom
May 27, 2019 at 10:54 am
Well, of course the pie is delicious.
I only wish the recipe were adjusted to more amply fill the pie pan. Better to have too much filling than not enough!
Teresa
May 28, 2019 at 7:36 pm
Hi Tom. Yeah, some of the older recipes called for those old pie plates that were a lot smaller than the deep-dish pie shells that have been available since the 80s or so. I’ve found the same thing so that I’ve had to make one and a half batches of a lot of pies to fill these deeper pie dishes. Glad you enjoyed the pie.
Anonymous
May 4, 2019 at 8:32 am
Just made and can’t wait to try it! I used a pillsbury deep pie crust and made 1 1/2 batches of filling and it fit perfectly. I cooked it for 1hr. Thanks for sharing 😊
Teresa
May 5, 2019 at 8:29 am
Hope you enjoy the recipe. We’ve always loved this easy pie recipe.
michele
March 9, 2019 at 12:23 am
hi, looks great and i can’t wait to try but i’m confused. are we using a 1/2 c butter or 1 cup?
michele
March 9, 2019 at 12:27 am
sorry, never mind! it’s one STICK, which is 1/2 c. i’m more confused than i thought.
Teresa
March 9, 2019 at 11:40 am
See my previous answer. Thanks.
Teresa
March 9, 2019 at 11:40 am
Hi, Michelle, yes you’re right, it’s one stick or 1/2 cup butter. Hope you enjoy the recipe. This is one terrific pie.
MT Stephenson
September 15, 2017 at 10:32 pm
TERESA, sorry but you can NOT call this pie Kentucky Derby pie. A company called Kern’s has the name copyrighted and you can’t not call it that. I hate to be the informant of this so feel free to verify my story. That’s why in Kentucky recipe books a recipe for this pie is called names like Chocolate Chip Bourbon Pie, Winner’s Circle Pie, Bluegrass Pie, etc. (I know… I love the catchy name of Kentucky Derby Pie!). I am a life-long Kentuckian of 60 years. I am sure this pie is delicious but KD Dunbar is correct….Bourbon is supposed to be in this pie!!! The Bourbon absolutely makes it.,… it evaporates during the baking so it adds to the pie as vanilla extract does! I have enjoyed your other Can’t Stay Out of the Kitchen recipes that sound delicious. Thank You!
Teresa
September 16, 2017 at 7:57 am
Hi there. Yes, bourbon may have been in the original recipe, it just wasn’t in the recipe that was given to me. Thanks so much for the info.
KD Dunbar
July 30, 2016 at 2:47 pm
Uh, where’s the bourbon? If you want it to be authentic (I lived in Louisville for 10 years and have a copy of the original recipe before it was copyrighted), you need to add some. I’ll leave it to your conscience as to how much!
This pie is such a hit with my family that my stepson asks for it for his birthday, for Thanksgiving, for Christmas…..well, he asks for it anytime I say I’m planning dessert! Please, please, cut thin slices, as it is extremely rich. I like it with a dollop of lightly sweetened whipped cream on top.
Teresa
July 30, 2016 at 2:50 pm
Hi, KD. Well, this was the way the recipe was given to me – no booze. Quite frankly, it’s rich enough without it! Yes, it is so rich that a little slice is all you need. We love this pie with ice cream.
MT Stephenson
September 15, 2017 at 10:43 pm
KD Dunbar…. you are correct. Bourbon is supposed to be in this Pie!!! Thanks for reading my post that I just posted.
Jes
December 28, 2020 at 12:56 pm
How much bourbon do you use? Do you use it in addition to the vanilla or instead of vanilla?
Teresa
December 30, 2020 at 2:39 pm
Hi, Jes, I don’t use bourbon, but it would probably be about a tablespoon.
Nici Lovelady
December 15, 2015 at 12:29 pm
Oh my, this was the best pie I’ve ever made! I made the Kentucky Derby Pie for Thanksgiving and it turn out perfect, so perfect I posted a pic of my pie with your pie pic on my iPad behind it ? they looked exactly the same. Thanks for the recipe, I’m making it again for a holiday get together with friends.
Teresa
December 15, 2015 at 12:54 pm
Hi, Nici, I’m so glad you enjoyed the recipe. It’s really rich, but it’s always been one of our favorite pie recipes. I love the fact that this can be whipped up in less than 10 minutes! Enjoy your holiday parties.
flyfishbrat
July 29, 2013 at 5:58 pm
Hi Teresa, just stopping by to let you know I’m making 2 of these wonderfully delicious pies tonight. One to take into work tomorrow to celebrate a special occasion…and then, of course we need one here at home. Thanks again for sharing this recipe.
flyfishbrat
December 5, 2012 at 10:00 pm
Teresa, the pie is out of the oven and we absolutely loved it. Thanks so much for posting the recipe. I’m hoping to share it with my followers on my blog and place a link to yours. Would that be okay with you? Again, Mark and I just loved.
Teresa
December 5, 2012 at 10:09 pm
Absolutely! I am so glad you enjoyed it. We love this pie though it is really rich.
flyfishbrat
December 5, 2012 at 10:12 pm
Thank you.
petit4chocolatier
December 5, 2012 at 8:03 pm
Teresa, that is a pie!! Delicious 🙂
Teresa
December 5, 2012 at 10:15 pm
You would love this pie, Judy. And it’s so EASY to make. Why don’t you give it a whirl? 🙂
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December 5, 2012 at 5:02 pm
[…] get it, you won’t forget. Last week I made a homemade pie crust for a turkey pot pie and a Kentucky Derby Pie. I hadn’t made homemade pie crust in over 3 1/2 years since I started eating more healthy. I […]
anappetiteforrunning
December 4, 2012 at 9:23 pm
I would love to pop a scoop of vanilla ice cream on top of a piece straight out of the oven! Looks delicious!
Teresa
December 4, 2012 at 11:49 pm
It is so delicious. But like I said, it is really rich! I’ll join you for a piece of that pie ala mode! 🙂
flyfishbrat
December 4, 2012 at 9:12 pm
Oh my, just what we need. I’m picking up some chocolate chips tomorrow after work, just so I can make this after dinner. Thanks, Teresa…..another great recipe, but this one is irresistible.
Teresa
December 4, 2012 at 11:50 pm
Pick up some ice cream while you’re at it! It goes great with ice cream. Be prepared to cut skinny slices. You will experience a severe sugar high after this dessert!
flyfishbrat
December 5, 2012 at 7:14 pm
Oh ice cream, I wish….store bought ice cream and myself don’t see eye to eye. Unfortunately I don’t have any homemade ice cream in the freezer. Making this as I type. Can’t wait for it to be finished.
Teresa
December 5, 2012 at 7:49 pm
Enjoy!
LizForADay
December 4, 2012 at 8:02 pm
Now that looks very easy and of course ver y tasty. 🙂
Teresa
December 4, 2012 at 8:06 pm
It sure is!
Tamara Leigh: The Kitchen Novelist
December 4, 2012 at 5:38 pm
My goodness, that is just too decadent, Teresa! My imagination is salivating 🙂
Teresa
December 4, 2012 at 8:07 pm
Hey, wipe that drool off your face! LOL. It is such an easy and amazing dessert. You will love it.