Kentucky Derby Pie

Written by on in Pie

The first Saturday of May 2019 can only be described as holy. It was a day of triumph and tragedy, of might and majesty, and of music that fills the soul as only a John Williams score can.

It was Star Wars Day…May the 4th Be With You.

It was also the day of the Kentucky Derby, but priorities.

Whether you are a fan of horse racing or not, the food and drink that comes out of Derby Day is tasty AF so I thought I would celebrate Derby Day with the pie that shares its name: Kentucky Derby Pie.

Derby pie is insanely easy to make. You probably have all the ingredients just chilling in your pantry already. The upside to that is you can make this right away. The downside is…nope, I got nothing. There is no downside, you should just go make this pie.

The recipe calls for bourbon OR vanilla extract. I didn’t have bourbon, but I DID have this:

Boom.

Once you have it mixed and poured into your unbaked crust, you let it bake for a long time, let it cool for a long time, then devour it in no time at all!

  • Ooey Gooey Goodness

Regardless if you spent the day humming John Williams or singing My Old Kentucky Home, we can all agree that the best way for it to end was with our mouths full of pie.

Adapted from The Seasoned Mom

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Kentucky Derby Pie

  • 1 1/4 cup flour

  • 1/2 tablespoon sugar

  • 1/2 teaspoon salt

  • 1 stick unsalted butter, cold

  • 1 cup ice water

  • 1 1/2 sticks (12 tablespoons) salted butter, room temp

  • 1/3 cup all purpose flour

  • 1 1/2 cups sugar

  • 3 large eggs

  • 1 3/4 chopped pecans

  • 1 1/2 cups semi-sweet chocolate chips

  • 1 1/2 tablespoons bourbon or vanilla extract

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Kentucky Derby Pie

  • Make your pie dough: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl – big enough for you to get your hands in – whisk together 1 1/4 cups flour, 1/2 tablespoon of sugar and a 1/2 teaspoon of salt. Dice one sticks of very cold unsalted butter into 1/2-inch pieces and sprinkle over your flour mixture. Bust out your pastry blender. Or ready your hands to do some serious squeezing and crumbling (food service gloves are your friends). When all of the butter pieces are the size of tiny peas: stop. Mix in the ice water a tablespoon at a time until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least an hour before rolling out to fit into a 9in deep dish pie tray.
  • When you are ready to start making the whole pie, preheat your oven to 275°F. Place salted butter, flour, and sugar into a large bowl. Beat together until light and fluffy. Add eggs and beat to combine.
  • Stir in pecans, bourbon or vanilla, and chocolate chips. Pour into pie shell.
  • Bake pie for 75 to 90 minutes. To tell if your pie is finished cooking, gently hold it by one edge and give it a little shake. If the filling is flowing in a wavy movement from the center to the edge, your pie isn’t set quite yet. Your pie is done when the center puffs up a little bit, but still gives you just a little jiggle — and the edges are stable and set.
  • Remove pie to a wire rack and allow to cool completely: at least 2 hours. Slice, serve, devour.