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Derby Day dessert, but make it cozy any weekend. This chocolate-studded, pecan-packed pie bakes up with a crackly, crinkly top and gooey center—pure comfort with a scoop of vanilla.
It’s simple, a little nostalgic, and always a hit at potlucks and holidays. Serve warm or at room temp…either way, she disappears fast.
And this here pie? Well it’s one of my absolute favorite recipes made by my grandma…aka Nonnie.
You guys remember the recipe books that your mom had when you were a kid, right? The ones with a plastic binder and paper smeared with butter, chocolate and who knows what else?
Yeah, well this one in the below photo was my moms. She used it all the time, but mostly for one sole recipe. My grandma’s Kentucky Derby Pie.
I’m not sure why it has taken me so long to share this recipe, but with the Kentucky Derby coming up next week I thought that now would be just the perfect time.
Growing up, my Nonnie would make this pie all the time. My brothers would never touch it because of the pecans, but I was the odd kid that loved a pie loaded with pecans…and a little bourbon too.
Just like most of my grandma’s recipes, this pie is simple, but also the BEST. It’s sweet, loaded with chocolate and pecans, and so super gooey.
While the original reason for this pie was to celebrate the Kentucky Derby, my Nonnie made this year-round. It’s just too good to enjoy only once a year, you know?
Speaking of the Kentucky Derby, my mom’s Godmother’s daughter will be attending, and I hear there’s a decent chance she will be seen in the winners circle with a horse named Irish War Cry. So are any of you guys having any fun parties to celebrate? I’ve never done anything for the Derby, but I feel like it would make such a great excuse for a cool party. Kentucky Hot Browns, Corn Pudding, Blackberry Bourbon Smash, and pies?
Um, yes please! Maybe this year…feeling the need for a little fun!
OKOK, anyway!
Like I mentioned, this pie has been a favorite of mine since I was a kid. Both my Nonnie and my mom made it, and now I make it. Typically around Christmas and then maybe once again in the summer. But this year I made it for the Derby!
I haven’t changed much about my Nonnie’s recipe, but over the years I did make two small changes. I reduced the sugar a bit and swapped the corn syrup for pure maple syrup. Both very good swaps in my opinion and ones that I know my Nonnie would love…which has me thinking, I think I will have to send her one!
Plus, I think maple just adds to the whole “southern” pie experience don’t you think?
The rest of the pie is simple, simple.
Key Ingredients & Notes
-
Pie crust: Clarify if using homemade vs. store-bought. If store-bought, note dough should be chilled before filling; mention shielding edges if browning fast.
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Chocolate: Chips vs. chopped bars—bars = bigger pockets of chocolate; chips = more even distribution.
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Pecans (or walnuts): Toast lightly for flavor; flag swap options for nut allergies (see FAQ).
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Butter & sugar: Briefly describe the texture cue (mixture should look glossy and thick).
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Bourbon (if used): Offer that it’s optional; note the warm, oaky aroma and that vanilla is a fine swap.
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Salt & vanilla: Small amounts balance sweetness; don’t skip.
Of course you’ll also need a pie crust. I use this recipe, but my grandma is super smart and knows that a store-bought crust is never a bad idea either, so if that’s easier for you, go for it!
The one important thing to note about this pie is the cooking time. It will need to bake for fifty to sixty minutes, but guys don’t worry if the pie is just slightly jiggly in the center when it comes out, that’s OK. The pie will sink and set as it cools and in turn you will be left with the most perfect pie.
Ever.
When Nonnie makes this pie, she serves it up with a simple dollop of whipped cream. I like to do the same…only I add just a splash of bourbon to my cream for a little extra flavor. I mean, it is a Kentucky Derby Pie after all, so I feel like the more bourbon the better…good thing it’s on a Saturday. 🙂
This pie is always the crowd favorite. I have yet to meet a person who does not LOVE it, and to this day it’s both of my parents favorite pie.
We like to eat this when it’s still a little warm, topped with that bourbon cream. Trust me though, the leftovers are just as good the next morning…ooops I mean day. Right, right.
PS. this smells amazing while baking in the oven…just saying.
FAQ:
Can I make this without nuts?
Yes—use more chocolate (or chocolate + flaky oats) to keep texture interesting. Expect a slightly less toasty, caramelized flavor.
How do I know when the pie is done?
Look for set, golden edges and a center that still has a soft wobble. It will finish setting as it cools, so don’t wait for a firm center.
Can I skip the bourbon?
Totally—use vanilla for warmth. You’ll lose the oak-y notes, but the pie stays rich and chocolatey.
How should I store and reheat leftovers?
Cool completely, cover, and refrigerate. Warm slices in a low oven just until the top re-crackles and the filling softens.
Nonnie's Kentucky Derby Pie.
Servings: 8 servings
Calories Per Serving: 494 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3 eggs
- 3/4 cup pure maple syrup
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2-1 cup semi-sweet chocolate chips
- 1/2 cup raw pecans
- 1 pie crust, homemade or store-bought
Bourbon Cream
- 1 cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon pure maple syrup
Instructions
- 1. Preheat the oven to 375 degrees F. 2. In a large bowl, cream the butter and sugar together. Add the eggs, one at a time, mixing until incorporated. Add the maple syrup, bourbon, vanilla, and salt and mix until combined. Stir in the chocolate chips and nuts. 3. Press your pie crust into an 8-9 inch pie plate. Pour the batter into the pie crust. Transfer to the oven and bake for 55-60 minutes. It is OK if the pie is a little jiggly in the center. Let cool slightly. Serve warm or at room temperature alongside the bourbon cream (below).
Bourbon Cream
- 1. In the bowl of an electric mixer, whip the cream until stiff peaks form. Add the bourbon and maple syrup and whip until combined. Serve alongside the pie.
Here’s to Friday night pie making! Whoop, whoop.
This post was originally published on April 28, 2017
Wow, it looks amazing. Now that I think about it, I haven’t had pecan pie in forever… I think it’s about time I changed that 🙂
Yes definitely! I hope you love this one Micah! Thank you!!
You actually make it appear really easy with your presentation but I find this
matter to be really something which I feel I’d never understand.
It kind of feels too complicated and extremely large
for me. I am looking forward on your subsequent post, I’ll try to get the cling of it!
I am making this for the Derby this weekend. I wondered if you could give me some tips on how to get my crust to look like the one you have in the picture (specifically the ribbon look)? Thanks so much!
Hey Kelly! So I used three leaf cookie cutters and then made three roses out of the pie dough. below is a great tutorial for the roses. SO SORRY for my late response. I hope you had a great derby day and loved this pie!
http://thekitchenmccabe.com/2016/05/04/rosy-rhubarb-strawberry-pie/
I would love to try making this again!❤ The filling actually was very much a liquid rather than doughy when I poured it in the shell…btw, used your pie crust recipe and it was amazing! But anyway, perhaps the different temperatures of the ingredients? Could my eggs, maple syrup, butter not be as mixable unless they are all a similar temp? Or too much liquid somehow. Hmmmmm…Would love to hear your thoughts!
Hey Gia! Your eggs are best at room temp and your butter should be pretty soft (not melted, just soft). The maple should be room temp. The batter is supposed to be liquid before baking, but should firm up once fully baked! Was there clumps of egg and butter? Do you think they did not get mixed?
Thank you so much for your kind responses!❤And yes, I tried this again and it worked out!!! I kept ingredients the right (room) temp and baked it a little longer second time around. My pie crust initially got too dark too early, and I think that’s when I panicked & removed the pie from the oven quickly. Second try was perfect! (Guess I could protect crust with foil if it gets too dark too fast!) And please re-write the notes concerning this delicious pie: serving size 2…1/2 of the pie one night, the other 1/2 the next. Yummmmm!???
P.S. Made your Belgian waffles and coupled it with your fried chicken, topped with black peppered maple syrup & vanilla bean butter for a Kentucky Derby dinner to accompany Nonnies pie- amazing! Love you Tieghan!❤Can’t wait for every single recipe you share!!!
Hi Gia! haha! I agree, 2 servings sounds about right! So happy you LOVE the pie! And oh mu gosh, those waffles sound INCREDIBLE! wow and YUM! Thanks again and have a great rest of the week! 🙂
Made this yesterday and it was awesome. The bourbon cream is a must. In order to get the third egg fully incorporated, however, there was a little “froth” on top which formed a light crust when baked. (I’ll try to post a picture) It didn’t change the taste, but certainly did change the appearance. I also found that after stirring in the chips and nuts, when I poured them into the shell, the chips all came out in a clump from the bottom of the filling bowl. I had to use a wooden spoon to spread them around more or less evenly. I’ll try the pic in another comment so it won’t mess this one up if it doesn’t work. 🙂
Sounds like you figured out a pretty good technique! Wish I could see the picture! Hope it was yummy!
Here’s a picture of mine. Also read another comment that the filling was “more liquid than doughy” or something like that. That’s certainly true, but it baked up just fine and solid in the 50 minutes you suggested. So … here ‘s a link to the photo:
https://1drv.ms/i/s!Agbr5UiF5s2u_BU7aYDoRyJrU6aP
Let me know if that works!
Yes!! Looks delicious! Thanks for making and sharing Dean!
Help! Made this but it did not turn out for me…the center/filling was very “eggy” tasting and inconsistently thick. What did I do wrong? Don’t worry, I did eat the candied pecans off the top and dipped them in the bourbon cream- yum! Can Nonnie come over and make this right?❤
Hi Gia! OH NO! How long did you bake it for? Was the butter fully mix when you add the maple? The filling should be moist and doughy, but not taste eggy in anyway. It’s possible you just needed bake it longer? So incredibly sorry for the trouble. Hope I can help make it right for you! 🙂
Oh my gosh, as soon as I finish with finals and have free time in my life again….this pie is so happening. YUM. I can’t wait!!
YES!! Good luck on finals and I hope you love it! Thanks!
My husbands from New York but I’m from Alabama and spent most of my life in Kentucky. He’s never been a fan of pecan pie but was impressed at Christmas when I used maple syrup and bourbon. I think adding the chocolate this time will win him over for good.
Ooo! So cool you won him over with it! Thanks so much Jennifer!
I need this pie in my life!
Thank you Jennifer!
Such a dreamy pie! There’s nothing better than pecans, chocolate, and bourbon! 🙂
I love all the ingredients!! Thanks Laura, so happy you like it!
Pecans, pie, chocolate. Sounds like a winner to me. 🙂
As long as it taste good, winter would be okay!
This is totally my kind of pie Tieghan! Such a beauty too!
Yay, so happy you like it Mary Ann!
I never liked pecan pie as a kid but have totally taken to it as an adult. This is a family recipe worth sharing for sure!
I love foods like that!! Hope you love it Gina!
I <3 this so much!
Thanks Jennifer (:
love that this is your Nonnie’s Kentucky Derby Pie! One day, you can pass this down to your kids! it’s gorgeous!
Awh thank you! Had to pass the recipe on!