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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!
OKOK, anyway!
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.
Ever.
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.
Servings: 8 servings
Calories Per Serving: 494 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3 eggs
- 3/4 cup pure maple syrup
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2-1 cup semi-sweet chocolate chips
- 1/2 cup raw pecans
- 1 pie crust, homemade or store-bought
Bourbon Cream
- 1 cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon pure maple syrup
Instructions
- 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).
Bourbon Cream
- 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.
Hi, I made this recipe last year but it came out very gooey. How do you suggest fixing this issue? I baked it for the recommended time.
Hi Chelsea,
Thanks for trying this recipe last year! I would add 15 minutes to the bake time and then let it cool slightly before serving. I hope this helps! xx
Does the pie crust need to be baked before adding the filling to it? I see on another pie recipe (Molten Chocolate Crackle Pie) that you bake the crust first. I plan on making both pies for Thanksgiving 🙂
Hi Jasmine,
Nope, you do not need to bake the pie crust first for this recipe. Please let me know if you have any other questions! xx
Do the pecans end up on top after mixing them in the batter and cooking? Or do you add another layer?
Hey Megan,
They typically end up on top, but you can add more to the top if you like:) I hope you love the recipe! Happy Thanksgiving! xTieghan
Hello I was wondering if you could melt the chocolate and mix it in the batter ?
Hey Evelina,
Sorry, I probably wouldn’t recommend that, for best results I would follow the recipe as written. Please let me know if you have any other questions! xT
How come there are pecans on top of the pie in the picture but no instructions to put any on top?
Hi Diane,
This recipe calls for 1/2 cup of raw pecans:) Please let me know if you have any other questions, I hope you love the recipe! xx
can you omit the bourbon?
Hi Chloe,
Yes, you can skip the bourbon. I hope you love this recipe, please let me know if you have any other questions! xTieghan
Just wondering how long you would bake this using convection oven? Do you ever use convection when baking? Thanks!
Hey there! I’m so sorry I’m not too familiar with convection ovens! xTieghan
I made this recipe twice before baking. The first time the eggs seems to have been too cold and curdled the batter. The second time I made sure the egg and butter was at room temperature but the batter still curdled again. Is it possible to over mix the egg and butter batter and it be over emulsified and just look like it was curdled? Before pouring it was a very liquidy mixture with a grainy layer of the egg and butter on the top. Could you possible post photos of what your mixture looks like throughout the process.
Hi Brie! I think your batter is actually totally normal. Everything should come together while baking. Did you ever finish the pie? How did it turn out? Mine usually looks curdled, but then comes together in the oven!
What temperature should I reheat it at if I make it the day before?
Hey Emily,
I would warm at 300 for 10-15 minutes. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi!! Can you omit the chocolate chips on or will it be too runny? Or would you suggest to add another ingredient to replace them, such as more pecans? Thank you!
Hi Erin! I think you can just omit the chocolate chips. The pie should still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Thanksgiving!! xTieghan
Heyaaa I totally made this today and I’m not sure if the butter and chocolate were supposed to be fully melted beforehand? It looks a bit funny to me and that’s the only reason why I’d think it looks that way. Otherwise the whipped cream is AMAZING.
Hey Naomi,
Thank you so much for giving the recipe a try! So for the butter you want that to be at room temperature, the chocolate does not need to be melted, just solid chocolate chips. Maybe this was your issue? Let me know if this helps! xTieghan
I think the eggs needed to be at room temperature too. My butter curdled when I added them =(
Hi Christy! I am sorry to hear that! Please let me know if there is anything I can help with! xTieghan
I made this pie over the weekend using GF pie crust and it came out amazing!! The gooey center is the best part. Just one thing to note- I initially tried making it with cold eggs and the mixture didn’t turn out well so I tried it again with room temp eggs and it was perfect.
I am so happy to hear that Lana! Thank you so much! xTieghan
Currently eating this amazing ness, another in the oven! Can’t wait to take your family recipient to derby party tomorrow! Thank you for sharing 🙂
Thank you Jess! xTieghan
It looks delicious!! I just made it and it also smells amazing!!! First I love you and all of your recipes. You rock! Everything is delicious!!
Second, I should have asked this before I made it… I made it tonight But I wasn’t planning on serving it until tomorrow. Will it keep well?? Should I refrigerate it??
Thank you, thank you! You are so sweet! 🙂
I just leave this on the counter, covered in a cool, dry place. It keeps great overnight!! Hope the pie is a hit!