Derby Pie Recipe: Kentucky Derby Pie with Chocolate and Pecans

Some pies speak in whispers. This one walks in with a warm grin and tells you to sit down.

Derby Pie belongs to that rare group of desserts that live comfortably between nostalgia and indulgence. It’s sweet, yes, but it doesn’t shout. The brown sugar brings a soft molasses hum. The chocolate chips melt into the butter like they’ve always known each other. And those toasted walnuts give the entire slice a reason to hold its head up high.

You’re here because you want a Kentucky Derby dessert that works. Maybe you’re building a spread of Derby Day snacks, or you just need something chocolatey with enough crunch to satisfy without feeling showy. Either way, this Derby Pie recipe will guide you from crust to crumb with confidence.

You’ll get a short list of pantry staples. No mixers. No guesswork. Just a straightforward method that results in a fudgy center, golden edges, and a top that gently cracks to let you know it’s ready.

Let’s get to it.

---

What Makes Derby Pie So Special

At its core, this is a chocolate nut pie.

But the structure matters. The filling starts as a melted butter custard base, made richer with two kinds of sugar. Eggs bind everything without making it stiff. It bakes into something soft but sliceable, like a cookie met a pie and they worked out their differences.

Bourbon is optional but highly recommended. It deepens the flavor—not with sharpness, but with quiet warmth. Like a whisper of oak tucked beneath the sweetness.

This dessert sits proudly beside classics like Pecan Pie and Chocolate Pie, but the combination of brown sugar and chocolate chips gives it a character all its own.

---

The Right Ingredients Make a Difference

Start with a good pie crust. Store-bought works if you’re in a hurry, but a homemade crust will give you better texture and flavor. I like to flute the edges or give them a fork press for that rough, homemade look.

Use real butter and cool it slightly before mixing. It needs to coat the sugar without cooking the eggs.

The chocolate chips should be semi-sweet, not milk. Too much sugar flattens the custard. I’ve used dark chips in the past—they work, but they pull attention. For balance, semi-sweet wins.

Toasted walnuts bring depth and crunch. Pecans work too, but I find walnuts hold their shape better during baking.

In my notes, I’ve tested both: walnuts stay distinct and provide a firmer bite. Pecans soften more, which some people like. If you’re serving this as part of a larger Derby dessert board, I lean walnut for variety in texture.

---

Filling Tips and Personal Notes

Once the butter and sugars are whisked together, add eggs one at a time. That stagger makes the mix more stable. Whisk well so the sugar dissolves as much as possible. Don’t rush here.

Fold in the chocolate chips and nuts after the wet ingredients are ready. The batter should be thick, grainy, and shiny. That’s what you want. If it looks too runny, stop and check: did the butter cool enough?

Pour into the crust and spread with a silicone spatula. Sprinkle extra chips on top if you want a bolder chocolate finish.

This recipe bakes for about 45–50 minutes. The top should look gently cracked and firm to the touch. A toothpick test might show moist crumbs, and that’s fine. Don’t overbake—it dries the filling.

Let it cool on a rack. Fully. That helps it set without becoming gummy.

---

Serving and Storing This Derby Classic

Room temperature works best. If you serve it too warm, the filling won’t hold its shape. Slightly warmed works too, especially with a small scoop of whipped cream or a drizzle of caramel.

This is one of those pie flavors that improves overnight. I often bake it the day before and keep it covered on the counter. If you need it to last longer, refrigerate it—but let it come to room temp before serving.

Slices travel well, making it a good option for potlucks or Derby Day DIY tables. Wrap tightly, place in a container, and it stays firm without drying out.

---

Related Recipes for Derby Pie Lovers

If you’re putting together Kentucky Derby desserts, you might enjoy this gooey Mississippi Mud Pie, or a traditional Apple Pie for contrast. Both sit well beside a chocolate nut pie like this one.

You could even make Derby Pie Bars by baking the filling in a square pan with a shortbread base. That turns it into a finger-friendly dessert, especially if you’re serving several Derby food ideas in one spread.

---

Save This Derby Pie Recipe and Share Your Notes

Pin this recipe to your Kentucky Derby Cookies or Derby Pie Bars board so you can find it fast the next time you need a reliable Southern dessert.

And I’d love to hear how yours turned out. Did you use bourbon? Walnuts or pecans? Share your version in the comments—I read every one.

There’s always room at the table for another slice of pie.

---