Kentucky Derby Pie
This is a dense, fudge-like tart featuring toasted walnuts and chocolate chips encased in a crisp, buttery pastry shell. It relies on a high-sugar, egg-based custard that sets into a chewy consistency, meant to be sliced thin and served at room temperature.
Mind the set
The pie is done when the edges are set and the center has a slight, uniform jiggle. If it looks liquid in the middle, it needs more time; if the top cracks aggressively, pull it immediately.
- 9-inch pie dish
- mixing bowl
- whisk
- spatula
What goes in.
- 19-inch unbaked pie crust
- 2large eggs, room temperature
- 0.5 cupall-purpose flour
- 1 cupgranulated sugar
- 0.5 cupunsalted butter, melted and cooled
- 0.5 cupdark corn syrup
- 1 cupsemi-sweet chocolate chips
- 1 cupwalnuts, coarsely chopped
- 1 tbspbourbon
- 1 tspvanilla extract
Integrating the Butter
Whisk your eggs until slightly foamy before slowly streaming in the melted butter. This emulsifies the base so the fats don't separate into an oily layer while the pie bakes.
The method.
Prepare the oven
Preheat your oven to 350°F (175°C) and place a rack in the center position.
Mix the base
Whisk eggs, sugar, flour, butter, syrup, bourbon, and vanilla in a large bowl until smooth.
Add the inclusions
Fold in the chocolate chips and walnuts using a spatula until they are evenly distributed throughout the batter.
Assemble
Pour the mixture into your unbaked pie shell, spreading the nuts and chips evenly toward the edges.
Bake
Bake for 45 to 50 minutes. The top should be a deep golden brown and the center should be firm to the touch with no wet spots.
Cool
Allow the pie to cool completely on a wire rack for at least 3 hours. It must reach room temperature to slice cleanly.
Other turns to take.
Pecan Swap
Substitute the walnuts for toasted pecans for a slightly milder, oilier finish.
Dark Chocolate
Use 60% cacao chips if you prefer a less sweet, more intense cocoa presence.
When it doesn't go to plan.
Toast the walnuts in a dry pan over medium heat for three minutes before adding them to the batter for deeper flavor.
Do not skip the bourbon; it cuts through the high sugar content and balances the heavy texture.
If the crust browns too quickly, cover the edges with a ring of aluminum foil halfway through the bake.
The ones that keep coming up.
Can I use a pre-baked crust?
It is not necessary. The filling is dense enough that a standard unbaked crust will hold up fine without turning soggy.
How do I store leftovers?
Cover loosely with foil and keep at room temperature for up to three days. Refrigeration will make the chocolate and fats turn rock-hard.