Dessert: United States – Kentucky (Appalachian and Southern United States) – Derby Pie

Serving Size: 8

Approximate Time

Prep 20 min

Cook 50 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 (9-inch / 23 cm) unbaked pie crust (homemade or store-bought)
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (220 g) packed light brown sugar
- 2 large eggs
- 1/4 cup (60 ml) light corn syrup
- 2 tbsp (30 ml) bourbon (optional; use vanilla if omitting)
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (8 g) all-purpose flour
- 1/8 tsp (0.75 ml) fine salt
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (100 g) chopped walnuts

Instructions

Short Description:
A rich Kentucky dessert pie featuring a gooey filling of chocolate and walnuts, often brightened with a splash of bourbon, baked in a flaky pastry crust. It is traditionally served sliced at room temperature or slightly warm with whipped cream or ice cream.

Regional Notes:
This is the Kentucky Derby–associated version: a chocolate-and-walnut pie with a hint of bourbon, developed in Kentucky in the 1950s and famously trademarked by the Kern family. The use of semisweet chocolate, chopped walnuts, and optional bourbon in a single-crust pie distinguishes it from other nut or chocolate pies common elsewhere.

1. Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and crimp or flute the edges as desired. Set aside.
2. In a medium bowl, whisk the melted butter and packed brown sugar until smooth and glossy.
3. Whisk in the eggs one at a time until fully incorporated, then add the corn syrup, bourbon (if using), and vanilla; whisk until combined.
4. Stir in the flour and salt until smooth, then fold in the chocolate chips and chopped walnuts so they are evenly distributed.
5. Pour the filling into the prepared pie crust and spread evenly. Tap the pie plate gently on the counter to settle the filling and remove air bubbles.
6. Bake in the preheated oven for 35–45 minutes, or until the edges are set and the center is slightly jiggly but not liquid (a toothpick inserted near the center should come out mostly clean with a few moist crumbs).
7. Remove the pie from the oven and let cool completely on a wire rack (at least 2 hours) so the filling finishes setting. For a warm serving, cool 1 hour before slicing.
8. Slice and serve plain or with whipped cream or vanilla ice cream. Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.