A total southern tradition, this Kentucky Derby pie is a creamy mix of chocolate chips and pecans. Whether you're watching the Derby or just need a crunchy chocolate fix, it's a must-make whenever the weather warms up!

Before I moved to Arizona, I never realized how regional events can be. What’s popular on one side of the country can be nothing but a footnote on the other. Which, really, is a total shame, because I always like to take advantage of any chance to celebrate.

After all, celebrating usually means delicious food, and how can you say no that?

The Kentucky Derby is one of those southern traditions that doesn’t get near the attention it should out here in the southwest. I was never lucky enough to attend the Kentucky Derby, but I grew up around horse tracks (thanks to my dad) and know all about the atmosphere. Which, of course, a big part of that for me is the food.

And since it’s hard to find derby-themed classics in the desert, I’ve learned to make do by making my own at home.

So, staying true to tradition, this Kentucky Derby pie is a must-make as soon as the weather turns warm.

  •  1 unbaked pie crust (9 inch)
  •  4 large eggs
  •  3/4 cup light brown sugar
  •  3/4 cup light corn syrup
  •  1/2 cup all-purpose flour
  •  1/2 cup butter melted and cooled
  •  1/4 cup granulated sugar
  •  2 tbsp bourbon
  •  1 tsp vanilla extract
  •  1 cup semi-sweet chocolate chips
  •  1/2 cup chopped pecans
  • US Customary - Metric

  1. Preheat oven to 350 degrees F. Set up pie crust so that it's ready to receive filling (room temperature and in the pan it will bake in).
  2. Using a stand mixer (or a hand mixer + large bowl), beat eggs, brown sugar, corn syrup, all-purpose flour, melted butter, sugar, burbon, and vanilla extract on low until yolks are broken and there are no longer any bright-white clumps of flour, about 2-4 minutes.
  3. Remove bowl from mixer and pour in chocolate chips and chopped pecans. Use a spatula to gently fold the chips and pecans into the batter.
  4. Pour the pie mixture into the prepared pie crust. If needed, use a spatula to distribute the chips and pecans evenly in the pie.
  5. Place pie on a baking sheet. If your pie has exposed pie crust around the rim, use a few strips of aluminum foil to tent over them so that they won't burn.
  6. Bake pie for 50-60 minutes or until pie is set (does not move when jiggled). If you covered the pie crust with aluminum foil, remove the foil after 30 minutes, then bake for another 20-30 minutes.
  7. Let pie cool for at least 10 minutes. Pie can be served warm or chilled. Store pie in the refrigerator for up to 4 days.

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