Irresistible Derby Pie with Bourbon

Here is my favorite Derby pie recipe, with a buttery piecrust filled with toasted pecans, chocolate chips, and a rich bourbon-spiked filling that tastes like the best parts of a chocolate chip cookie and pecan pie combined.

This Derby pie has become our go-to dessert when we want something a little fancy but still totally approachable. I love serving it with a big dollop of whipped cream on top, and that little bit of bourbon gives it just enough grown-up flavor to make it special.

What Kind of Bourbon Should I Use?

For Derby Pie, you don’t need to break the bank on an expensive bourbon – a mid-range bottle that you’d enjoy sipping will work perfectly fine. The bourbon flavor mellows out during baking, so save your top-shelf bottles for drinking and stick with something like Maker’s Mark, Buffalo Trace, or Wild Turkey for baking. If you’re not a bourbon drinker or don’t have any on hand, you can substitute with dark rum or even skip the alcohol altogether and add an extra teaspoon of vanilla extract instead. Just remember that the bourbon adds a warm, slightly smoky note that really complements the chocolate and pecans, so it’s worth including if you can.

Options for Substitutions

This pie is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pecans: Walnuts make a great substitute for pecans and give you a similar texture with a slightly different flavor. You could also try a mix of both for variety.
• Bourbon: If you don’t have bourbon or prefer to skip the alcohol, use 2 tablespoons of strong brewed coffee or just add an extra teaspoon of vanilla extract instead.
• Miniature chocolate chips: Regular-sized chocolate chips work just fine, or you can chop up a chocolate bar into chunks. Dark chocolate chips are also a nice option if you prefer less sweetness.
• Light corn syrup: Dark corn syrup can replace light corn syrup if that’s what you have – it’ll give your pie a deeper, more molasses-like flavor.
• Refrigerated piecrust: Homemade piecrust works great if you prefer to make your own, or you can use a store-bought frozen pie shell. Just let it thaw before filling.
• Light brown sugar: Dark brown sugar can be used instead, which will add a bit more molasses flavor to your pie.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with derby pie is pouring the hot corn syrup mixture directly into the eggs without tempering them first – this can scramble your eggs and ruin the smooth filling. To avoid this, slowly whisk a small amount of the hot syrup into the beaten eggs to gradually raise their temperature, then combine everything together.

Another common issue is overbaking, which leads to a cracked, dry filling instead of the signature gooey center – your pie is done when the edges are set but the middle still has a slight jiggle when you shake the pan.

Don’t skip the full 2-hour cooling time either, as cutting into the pie too early will cause the filling to run all over your plate instead of holding its shape nicely.

What to Serve With Derby Pie?

Derby pie is rich and sweet, so it pairs perfectly with a big dollop of whipped cream or a scoop of vanilla ice cream to balance out all that chocolate and pecan goodness. A hot cup of coffee or espresso is my go-to drink alongside this pie since the slight bitterness cuts through the sweetness really nicely. If you’re serving it at a party, consider putting out some fresh berries like strawberries or raspberries on the side – they add a nice pop of freshness. For a true Kentucky Derby experience, serve it with a mint julep or bourbon on the rocks to echo the bourbon flavor in the pie itself.

Storage Instructions

Store: Keep your derby pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the fridge for up to 5 days. I actually think it tastes even better the next day once all those bourbon and chocolate flavors have had time to meld together.

Freeze: This pie freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then again in foil to prevent freezer burn. When you’re ready to enjoy it, just thaw it overnight in the fridge.

Serve: Derby pie is great served at room temperature or slightly warmed. If you want it warm, heat individual slices in the microwave for about 15-20 seconds, or pop the whole pie in a 300°F oven for 10-15 minutes. Don’t forget to add fresh whipped cream and chocolate shavings right before serving!

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: Prepare the Pie Shell and Mise en Place

• 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: Build the Filling Base with Hot 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: Combine Syrup and 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: Layer Filling Components and Bake

• 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 and Rest the Pie

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: Serve with Whipped Cream and Chocolate

• 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

Delicious Irresistible Derby Pie with Bourbon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 52 minutes mins

Servings: 8 slices

Calories: 4600

Ingredients Method

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

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.