Bourbon in dessert? YES. This Derby Pie is ridiculously decadent and I am absolutely here for it.
We’re talking a buttery crust, a gooey chocolate-pecan filling with a definite kick, and that secret espresso powder that makes everything taste more… itself. It looks impressive but honestly, the hardest part is waiting for it to cool so you can get a clean slice.
My move? Serve it with a mountain of whipped cream. The cool cream against that warm, boozy filling? It’s the whole point.
What Makes Derby Pie Different
Derby Pie is NOT a basic pecan pie. BOURBON brings the warmth, chocolate chips AND pecans share the spotlight (why pick one?)….
Corn syrup creates that dense, chewy filling, ESPRESSO powder deepens chocolate quietly, and flour thickens it differently than traditional egg-only custards.
Three signature moves in one pie!
How to Tell When Derby Pie Is Done
- Look for a slight jiggle in the very center when you gently nudge the pan (about the size of a quarter), while the edges look fully set and puffed (around 1-2 inches from crust).
- Trust an instant-read thermometer: pull it out at 165°F in the center (it’ll climb to about 170°F as it rests).
- Tap the crust edge: it should feel firm, not soft or doughy.
- The surface will look matte, not shiny or wet (shiny means raw eggs still lurking).
Make-Ahead & Storage Tips
- MAKE IT A DAY AHEAD. Bake and cool COMPLETELY, then refrigerate covered for up to 3 days. (The filling sets beautifully.)
- FREEZE FOR UP TO 1 MONTH. Wrap the cooled pie tightly in plastic and foil. Thaw overnight in the fridge before serving.
- SERVE SMART. Keep chilled for clean slices, or let it sit at room temperature for 15 minutes to soften slightly.
- GARNISH LAST. Add whipped cream and chocolate shavings JUST before serving to preserve textures.
What to Cook Next
- Derby Pie Bars
- Kentucky Derby Pie
- Tasty Derby Pie Cookies
- Bourbon Derby Pie Dip
- Strawberry Rhubarb Galette with Puff Pastry
- Simple Dark Chocolate Pumpkin Tart
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4400-4800
- Protein: 45-55 g
- Fat: 250-270 g
- Carbohydrates: 540-570 g
Ingredients
For the base:
- 1 refrigerated piecrust
- 1 1/2 cups pecans (coarsely chopped)
- 1 cup semi-sweet chocolate chips
For the filling:
- 1 cup corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (firmly packed)
- 4 large eggs
- 1/4 cup butter (melted and cooled)
- 3 tablespoons all-purpose flour
- 3 tablespoons bourbon whiskey
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon instant espresso powder
For the garnish:
- 1 1/2 cups heavy cream (whipped to stiff peaks)
- 2 tablespoons dark chocolate shavings
Step 1: Prep the Crust and Ingredients
- 1 refrigerated piecrust
- 1 1/2 cups pecans
- 1 cup semi-sweet chocolate chips
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon instant espresso powder
Remove the piecrust from the refrigerator and place it in a 9-inch pie plate, allowing it to come to room temperature while you prepare the filling.
This prevents the crust from cracking when it starts baking.
While the crust settles, coarsely chop the pecans, measure out the chocolate chips, and combine the flour with the salt and espresso powder in a small bowl—this ensures even distribution of the espresso powder, which will add subtle depth without overpowering the filling.
Step 2: Simmer the Sugars and Syrup
- 1 cup corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1/4 cup butter
- 3 tablespoons bourbon whiskey
- 2 teaspoons vanilla extract
In a medium saucepan over medium heat, combine the corn syrup, granulated sugar, and brown sugar.
Bring the mixture to a gentle boil and let it bubble for exactly 5 minutes, stirring occasionally—this concentrates the syrup slightly and helps it bind with the eggs more effectively.
While the syrup cooks, crack the eggs into a large bowl and whisk them together, then add the melted and cooled butter, bourbon, and vanilla extract, whisking until well combined.
Step 3: Temper the Egg Mixture
- hot syrup mixture from Step 2
- egg and bourbon mixture from Step 2
- dry ingredient mixture from Step 1
Slowly pour the hot syrup into the egg mixture while whisking constantly—this tempering technique prevents the eggs from scrambling and creates a smooth, custard-like filling.
Once combined, add the flour and salt mixture from Step 1, whisking until just incorporated and smooth.
I find that working quickly but carefully here ensures the filling is perfectly emulsified before it hits the crust.
Step 4: Assemble and Bake the Pie
- pecans and chocolate chips from Step 1
- prepared piecrust from Step 1
- filling mixture from Step 3
Scatter the chopped pecans and chocolate chips evenly across the bottom of the prepared piecrust.
Pour the filling mixture from Step 3 carefully over the nuts and chocolate—they’ll float slightly as the filling bakes, distributing throughout.
Place the pie on a baking sheet (this catches any drips) and bake at 350°F for 45 to 50 minutes, until the filling is set around the edges but still has a slight jiggle in the very center when you gently shake the pan—this indicates the custard is perfectly cooked and will continue to set as it cools.
Step 5: Cool on a Wire Rack
Remove the pie from the oven and let it cool on a wire rack at room temperature for at least 2 hours.
I recommend cooling it completely before slicing—this allows the filling to set fully and makes clean slices possible.
The pie can be served at room temperature or chilled; both temperatures showcase the bourbon and chocolate flavors beautifully.
Step 6: Slice and Garnish to Serve
- 1 1/2 cups heavy cream
- 2 tablespoons dark chocolate shavings
- cooled pie from Step 5
Slice the cooled pie into wedges and serve each slice topped with a generous dollop of the whipped cream and a sprinkle of dark chocolate shavings.
The cold cream contrasts wonderfully with the rich, warm spice of the bourbon filling.
Irresistible Derby Pie with Bourbon
Ingredients
Method
- Remove the piecrust from the refrigerator and place it in a 9-inch pie plate, allowing it to come to room temperature while you prepare the filling. This prevents the crust from cracking when it starts baking. While the crust settles, coarsely chop the pecans, measure out the chocolate chips, and combine the flour with the salt and espresso powder in a small bowl—this ensures even distribution of the espresso powder, which will add subtle depth without overpowering the filling.
- In a medium saucepan over medium heat, combine the corn syrup, granulated sugar, and brown sugar. Bring the mixture to a gentle boil and let it bubble for exactly 5 minutes, stirring occasionally—this concentrates the syrup slightly and helps it bind with the eggs more effectively. While the syrup cooks, crack the eggs into a large bowl and whisk them together, then add the melted and cooled butter, bourbon, and vanilla extract, whisking until well combined.
- Slowly pour the hot syrup into the egg mixture while whisking constantly—this tempering technique prevents the eggs from scrambling and creates a smooth, custard-like filling. Once combined, add the flour and salt mixture from Step 1, whisking until just incorporated and smooth. I find that working quickly but carefully here ensures the filling is perfectly emulsified before it hits the crust.
- Scatter the chopped pecans and chocolate chips evenly across the bottom of the prepared piecrust. Pour the filling mixture from Step 3 carefully over the nuts and chocolate—they'll float slightly as the filling bakes, distributing throughout. Place the pie on a baking sheet (this catches any drips) and bake at 350°F for 45 to 50 minutes, until the filling is set around the edges but still has a slight jiggle in the very center when you gently shake the pan—this indicates the custard is perfectly cooked and will continue to set as it cools.
- Remove the pie from the oven and let it cool on a wire rack at room temperature for at least 2 hours. I recommend cooling it completely before slicing—this allows the filling to set fully and makes clean slices possible. The pie can be served at room temperature or chilled; both temperatures showcase the bourbon and chocolate flavors beautifully.
- Slice the cooled pie into wedges and serve each slice topped with a generous dollop of the whipped cream and a sprinkle of dark chocolate shavings. The cold cream contrasts wonderfully with the rich, warm spice of the bourbon filling.