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Derby Pie

Derby pie is a chocolate-studded bourbon confection that combines the richness of chocolate chips with toasted pecans and a whisper of bourbon, all nestled in a buttery pastry shell. This recipe comes together faster than you'd think and delivers fudgy, impressive results with minimal fuss.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves
  • 1 cup semi-sweet chocolate chips
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven
  • Baking sheet
  • Cooling rack
  • Pie server or sharp knife

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and place a baking sheet on the middle rack.
  2. Place your unbaked pie crust in a 9-inch pie dish and crimp the edges with your fingers or a fork.
  3. In a large mixing bowl, melt the butter over low heat or microwave it in 30-second intervals until fully liquid.
  4. Whisk the sugar into the melted butter until well combined. Add the eggs, bourbon, and vanilla extract, then whisk vigorously for about one minute until the mixture is thick and slightly pale.
  5. In a medium mixing bowl, stir together the flour and salt.
  6. Sprinkle the flour mixture over the wet ingredients and fold gently with a spatula until just combined. Add the pecan halves and chocolate chips, then fold again until they're distributed evenly throughout the filling.
  7. Pour the filling into your pie crust and smooth the top with the back of a spoon. Make sure the pecans and chocolate chips are distributed relatively evenly.
  8. Place the pie on the preheated baking sheet and bake for 50 to 55 minutes, until the filling is set but still slightly jiggly in the very center.
  9. Remove the pie from the oven and let it cool on a cooling rack for at least 30 minutes before slicing.

Notes

Let your pie cool to room temperature or even refrigerate it overnight before slicing for clean slices instead of filling oozing everywhere. Use quality bourbon that you'd actually drink for best flavor. Room temperature eggs mix into the filling more smoothly than cold eggs. Serve slightly warm with vanilla ice cream for contrast. Store at room temperature for the first day, then refrigerate covered for up to 5 days. Can be frozen for up to 3 months.