Nonnie’s Kentucky Derby Pie.
All the best recipes are the ones handed down.
And this here pie? Well it’s one of my absolute favorite recipes made by my grandma…aka Nonnie.
You guys remember the recipe books that your mom had when you were a kid, right? The ones with a plastic binder and paper smeared with butter, chocolate and who knows what else?
Yeah, well this one in the below photo was my moms. She used it all the time, but mostly for one sole recipe. My grandma’s Kentucky Derby Pie.
I’m not sure why it has taken me so long to share this recipe, but with the Kentucky Derby coming up next week I thought that now would be just the perfect time.
Growing up, my Nonnie would make this pie all the time. My brothers would never touch it because of the pecans, but I was the odd kid that loved a pie loaded with pecans…and a little bourbon too.
Just like most of my grandma’s recipes, this pie is simple, but also the BEST. It’s sweet, loaded with chocolate and pecans, and so super gooey.
While the original reason for this pie was to celebrate the Kentucky Derby, my Nonnie made this year-round. It’s just too good to enjoy only once a year, you know?
Speaking of the Kentucky Derby, my mom’s Godmother’s daughter will be attending, and I hear there’s a decent chance she will be seen in the winners circle with a horse named Irish War Cry. So are any of you guys having any fun parties to celebrate? I’ve never done anything for the Derby, but I feel like it would make such a great excuse for a cool party. Kentucky Hot Browns, Corn Pudding, Blackberry Bourbon Smash, and pies?
Um, yes please! Maybe this year…feeling the need for a little fun!
Sidenote: As I type, it is a complete whiteout outside my window with snow forecasted through May 4th!
Like I mentioned, this pie has been a favorite of mine since I was a kid. Both my Nonnie and my mom made it, and now I make it. Typically around Christmas and then maybe once again in the summer. But this year I made it for the Derby!
I haven’t changed much about my Nonnie’s recipe, but over the years I did make two small changes. I reduced the sugar a bit and swapped the corn syrup for pure maple syrup. Both very good swaps in my opinion and ones that I know my Nonnie would love…which has me thinking, I think I will have to send her one!
Plus, I think maple just adds to the whole “southern” pie experience don’t you think?
The rest of the pie is simple, simple. Butter, sugar, eggs, maple, a little bourbon, some vanilla, lots of chocolate chips, pecans and a pinch of salt. Pantry ingredients.
Of course you’ll also need a pie crust. I use this recipe, but my grandma is super smart and knows that a store-bought crust is never a bad idea either, so if that’s easier for you, go for it!
The one important thing to note about this pie is the cooking time. It will need to bake for fifty to sixty minutes, but guys don’t worry if the pie is just slightly jiggly in the center when it comes out, that’s OK. The pie will sink and set as it cools and in turn you will be left with the most perfect pie.
When Nonnie makes this pie, she serves it up with a simple dollop of whipped cream. I like to do the same…only I add just a splash of bourbon to my cream for a little extra flavor. I mean, it is a Kentucky Derby Pie after all, so I feel like the more bourbon the better…good thing it’s on a Saturday. 🙂
This pie is always the crowd favorite. I have yet to meet a person who does not LOVE it, and to this day it’s both of my parents favorite pie.
We like to eat this when it’s still a little warm, topped with that bourbon cream. Trust me though, the leftovers are just as good the next morning…ooops I mean day. Right, right.
PS. this smells amazing while baking in the oven…just saying.
Nonnie's Kentucky Derby Pie.
- 1 cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon pure maple syrup
1. Preheat the oven to 375 degrees F.
2. In a large bowl, cream the butter and sugar together. Add the eggs, one at a time, mixing until incorporated. Add the maple syrup, bourbon, vanilla, and salt and mix until combined. Stir in the chocolate chips and nuts.
3. Press your pie crust into an 8-9 inch pie plate. Pour the batter into the pie crust. Transfer to the oven and bake for 55-60 minutes. It is OK if the pie is a little jiggly in the center. Let cool slightly. Serve warm or at room temperature alongside the bourbon cream (below).
1. In the bowl of an electric mixer, whip the cream until stiff peaks form. Add the bourbon and maple syrup and whip until combined. Serve alongside the pie.
Here’s to Friday night pie making! Whoop, whoop.