Chocolate Walnut Bourbon Pie (Kentucky Derby Pie)

This Kentucky Derby pie recipe is one you should bet on: A rich, bourbon-infused chocolate and walnut filling bakes inside a pastry dough shell, creating a cookie-like confection that’s trophy-worthy!

Whether you’re watching the Kentucky Derby in a big hat and pearls or from your couch in athleisure, Derby Pie is always a front-runner in the dessert category.

Traditionally served around Derby Day (the first Saturday in May), this rich, chocolate-and-walnut-studded pie is part cookie, part pie, and completely irresistible. It’s the kind of treat that makes you wonder why we wait for a horse race to whip one up. (Spoiler: You don’t have to.)

This version keeps it classic with a splash of Kentucky bourbon, toasty walnuts, gooey chocolate chips, and a buttery filling nestled into a flaky pie crust.

Serve it warm with whipped cream and a sprig of mint if you’re feeling fancy… or just a fork if you’re not sharing.

Looking to round out your Kentucky Derby menu? Check out my other Derby Day recipes: Benedictine Spread, Southern Cheese Straws, Classic Mint Juleps, and Pimento Cheese.

Ingredients

• Pie crust (homemade or store-bought)
• Flour
• Sugar
• Eggs
• Butter, melted and slightly cooled
• Kentucky bourbon
• Walnuts, coarsely chopped
• Semi-sweet chocolate chips
• Vanilla extract
• Salt
• Optional: Fresh whipped cream
• Optional: Mint leaves for garnish

Instructions

Start by preparing your pie crust: Whether that’s a homemade version or a trusty store-bought shortcut. No judgment here!

Fit the crust into your pie dish, then—just to be safe—I like to pierce it a few times with a fork to help prevent puffing, even though the filling usually weighs it down. Pop the crust in the fridge while you work on the filling and preheat your oven to 350°F.

In a large mixing bowl, whisk together the flour, sugar, and a pinch of salt. In a separate bowl, whisk the eggs with the slightly cooled melted butter, bourbon, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and stir just until everything is combined. Gently fold in the chopped walnuts and chocolate chips until they’re evenly distributed throughout the batter.

Grab your chilled pie crust and pour in the filling, smoothing it out evenly with a spatula. Bake the pie for 40 to 45 minutes, or until the top is lightly golden and just puffed. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean (a few fudgy bits are fine, but it shouldn’t be wet or batter-y).

Let the pie cool before slicing so the filling has time to set. Serve it up with a generous dollop of whipped cream and, if you’re feeling extra, a fresh mint sprig for that Derby Day flourish.

Video

Storage

This pie stores beautifully, making it a great make-ahead dessert for gatherings or holidays.

Once completely cooled, cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. If you’d like it to last a little longer, store it in the refrigerator for up to 5 days; bring it to room temp before serving for the best texture and flavor.

You can also freeze individual slices wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the fridge and warm slightly before enjoying.

Variations

• Nut swap: Not a walnut fan? Pecans make a delicious substitute.
• Bourbon-free: Skip the booze and add a splash of milk or espresso for a family-friendly version.
• Chocolate boost: Want more chocolate? Double the chips or use a mix of semi-sweet and dark.

Tips for Derby Pie Success

• I made my own pie crust for this recipe, using Simply Recipes’ Perfect Pie Crust, which is made entirely in the food processor or blender and I happen to love for any recipe calling for a crust. If you’re short on time, feel free to use a store-bought pie crust. {Best to make it deep dish so none of that delicious filling escapes!}
• This recipe calls for semi-sweet chocolate chips, but I’ve also made it with milk chocolate chips and it doesn’t hurt a thing.
• You can omit the bourbon if needed, but it does bake out and leaves a mild flavor that gives the pie a special something. If you decide to leave out the booze, try adding an extra teaspoon of vanilla extract for a bit more flavor.
• A dollop of fresh whipped cream and a sprig of mint makes a great garnish for a slice of this winner.