Derby Pie
Derby Pie is a warm, nostalgic dessert that blends chocolate and nuts beautifully. This fudgy pie is perfect for any occasion.
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust homemade or store-bought
- ½ cup 115g unsalted butter, melted and slightly cooled
- ½ cup 100g granulated sugar
- ½ cup 110g brown sugar, packed
- 2 large eggs
- 1 tbsp 8g all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp 30ml bourbon (optional)
- 1 cup 175g semi-sweet chocolate chips
- 1 cup 120g walnuts, toasted and chopped
For Garnish (Optional):
- Whipped cream or powdered sugar
- Extra chocolate chips
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and place the unbaked pie crust in a 9-inch pie dish, fluting the edges or pressing with a fork for a rustic look.
Mix the Filling
- In a medium bowl, I whisk ½ cup melted butter, ½ cup granulated sugar, and ½ cup brown sugar until smooth. I add 2 eggs one at a time, whisking well, then stir in 1 tbsp flour, 1 tsp vanilla, and 2 tbsp bourbon (if using) for Derby Pie richness.
Add Chocolate and Nuts
- I fold in 1 cup chocolate chips and 1 cup toasted walnuts, ensuring the batter is thick and glossy for a fudgy Derby Pie texture.
Assemble and Bake
- I pour the filling into the crust, spreading it evenly with a spatula. I bake for 45–50 minutes until the top is cracked and firm, with moist crumbs on a toothpick. I let Derby Pie cool completely on a rack to set.
Garnish and Serve
- I serve this Kentucky dessert at room temperature, topped with whipped cream or a dusting of powdered sugar for elegance.
Notes
For best flavor, use high-quality chocolate chips and toast the walnuts lightly before adding. The bourbon enhances the depth of flavor but can be omitted. Store any leftovers covered at room temperature for up to two days or refrigerate for longer storage.