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Perfect Classic Derby Pie Recipe with Bourbon Chocolate Pecan Filling for Easy Homemade Dessert

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A rich and comforting derby pie featuring a bourbon-infused chocolate pecan filling nestled in a flaky buttery crust. This classic Kentucky dessert is easy to make and perfect for celebrations or cozy nights in.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1/4 cup (60 ml) bourbon whiskey
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1/4 cup (56 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1/4 tsp (1.5 g) salt
  • 1 cup (175 g) semisweet chocolate chips
  • 1 1/2 cups (150 g) chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the center position for even baking.
  2. If using a store-bought crust, let it thaw at room temperature for about 15 minutes. Fit it into your 9-inch pie dish, gently pressing the edges to fit. Crimp or flute the edges as you like. For a homemade crust, roll out to about 1/8-inch thickness and fit it into the dish.
  3. Spread the chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Watch carefully so they don’t burn. Remove and let cool.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and salt. Add the eggs, melted butter, bourbon, and vanilla extract. Whisk until combined and smooth, about 1-2 minutes.
  5. Fold in the toasted pecans and semisweet chocolate chips gently, ensuring they’re evenly distributed.
  6. Slowly pour the bourbon chocolate pecan mixture into the prepared pie crust. The filling will be liquidy but will set as it bakes.
  7. Place the pie on the center rack and bake for 50-60 minutes. You want the filling to be set around the edges but still have a slight jiggle in the center. If the crust edges brown too quickly, cover them loosely with foil halfway through baking.
  8. Let the pie cool completely on a wire rack for at least 2 hours. This rest time helps the filling to fully set and makes slicing cleaner.
  9. Slice and enjoy with a scoop of vanilla ice cream or a dollop of whipped cream if you like.

Notes

Keep an eye on the pie in the last 10 minutes of baking; the center should jiggle slightly but not be wet or shiny. Let the butter cool before mixing with eggs to avoid scrambling. Toast pecans for better flavor and crunch. To avoid soggy crust, you can blind bake for 8 minutes but it’s optional. Pie reheats well at 300°F for 10 minutes. For gluten-free, use an almond flour crust. For vegan, substitute eggs with flax eggs, use vegan butter and dairy-free chocolate chips.

Nutrition

Keywords: Derby pie, bourbon pie, chocolate pecan pie, Kentucky dessert, homemade pie, easy dessert, pecan pie with chocolate, bourbon chocolate pecan filling

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