Kentucky Derby Pie

This Kentucky Derby Pie is basically a warm, gooey chocolate chip cookie with walnuts in a buttery, flaky pie crust. It’s the kind of dessert that disappears fast—everyone seems to want “just one more sliver” until it’s all gone.

It’s honestly one of those pies I make when I want something comforting but special. Perfect for Derby Day, but honestly, no one’s going to turn it down in the dead of winter either.

What is Derby Pie?

Derby pie is a classic Kentucky dessert with a dense, chocolate-and-walnut filling in a traditional pie crust. The name itself is trademarked (so you’ll see people call it “Kentucky Derby Pie” or “Derby-style Pie”), but at its heart, it’s like a pecan pie’s chocolate-laced cousin—only with walnuts and a bit more heft.

I first tried a slice at a friend’s Derby Day party where everyone wore hats way too big for their heads, and I’ve been hooked ever since. It’s rich without being cloying, with that beautiful balance of gooey chocolate and crunchy nuts. I love that it feels both rustic and a little decadent.

How to Serve Kentucky Derby Pie

Traditionally, it’s served just as it is—no frills needed. It has the consistency of a warm, extra-soft chocolate chip cookie baked into a pie crust, so it’s already a showstopper on its own.

But let’s be honest: I rarely stop there. When I serve it for guests (or when I want to spoil myself a bit), I add a big dollop of homemade whipped cream on top. Sometimes I even go for vanilla ice cream with mini chocolate chips sprinkled over it. It’s that contrast of warm pie and cold cream that’s irresistible.

If I’m hosting a bigger get-together, I’ll set out bowls of toppings—whipped cream, ice cream, extra crushed walnuts, or mini chocolate chips—and let everyone build their own perfect slice. It always feels more fun and a little interactive, which people seem to love.

New to the Pie-Making Scene?

Don’t worry, this pie is about as beginner-friendly as it gets. It’s truly a “dump it all in a bowl” kind of filling, so you don’t need any fancy tricks to get it right.

But if you’re new to making pies from scratch, here’s what I’ve learned from a few too many pastry mishaps over the years:

• Pie Crust: Don’t stress if you’re intimidated by pie crust. I used to avoid making it because mine would tear or shrink horribly. My best tip? Chill everything—your butter, your water, even your flour if you want. Cold ingredients give you those beautiful flaky layers. And if all else fails, store-bought crust is fine. I won’t tell.
• Rolling Out Crust: This used to be my least favorite part. My advice: lightly flour everything but don’t go overboard. Too much flour makes it tough. And turn the dough as you roll to keep it from sticking.
• Finishing Edges: You don’t have to do anything fancy. Even a simple crimp with your fingers looks homemade and charming. But if you want to get creative, there are tons of easy ways to make your pie edges look bakery-level impressive without needing any special tools.
• Equipment: Honestly, you don’t need much beyond a good rolling pin and a sturdy pie dish. I like glass pie plates because you can see if the bottom crust is browned. A pastry cutter is nice for making crust, but forks work fine too.

My Personal Tips and Tricks

• Chill the Pie Before Slicing: This pie is famously gooey, so if you want cleaner slices, let it cool for at least an hour. When I’m feeling patient, I even chill it in the fridge and then rewarm slices gently in the microwave or oven.
• Use Good Chocolate: You really taste the chocolate here, so don’t skimp. I love using semi-sweet chips or chopping up a bar for those big, melty pools of chocolate.
• Toast Your Walnuts: It takes just a few minutes in the oven or skillet, but toasted walnuts give so much more flavor. I’ll often toast extra and sprinkle them over the top for even more crunch.
• Freezing: This pie freezes surprisingly well. I’ve wrapped cooled slices in foil and tucked them in the freezer for future cravings. A quick warm-up in the oven, and they’re nearly as good as fresh.

Serving Suggestions

I love making this for Derby Day, of course—it’s practically required. I’ll usually serve it with mint juleps or bourbon cocktails to keep with the theme.

But I also make it in the winter when everyone’s in the mood for something rich and cozy. I think it’s the perfect holiday dessert, especially for family members who claim they don’t like “regular” pie.

If I’m serving kids, I swap the booze for hot cocoa or cold milk. Watching them try to eat the gooey filling with a fork is always a bit of a mess, but that’s half the fun.

Storage

Leftovers keep well, which is dangerous because you’ll keep sneaking slivers from the fridge.

• Room Temperature: Covered, it’s fine for a day or so on the counter.
• Fridge: Stays good for up to 5 days, though it will firm up a bit. I love eating chilled slices straight from the fridge for a fudgier texture.
• Freezer: Wrap slices well in foil or plastic wrap and freeze. Thaw in the fridge overnight, then rewarm gently.

FAQs

Can I use pecans instead of walnuts?
Absolutely. The original uses walnuts, but pecans are a classic southern swap. The pie will be a bit closer to chocolate pecan pie but still delicious.

Does it need corn syrup?
Some recipes use it for that shiny gooey texture, but mine is simpler. If you want it extra glossy, you can add a couple of tablespoons, but it’s not necessary.

Can I make it ahead?
Yes! This is one of my favorite make-ahead pies. Bake it the day before and let it cool completely. I think the flavor actually improves overnight.

What if I don’t want to make homemade crust?
No judgment here. Store-bought works fine. I’ve done it plenty of times when I’m in a rush or just not in the mood to deal with flour everywhere.

If you share this pie with friends or family, don’t be surprised if you get a few requests to make it again. It’s one of those recipes that sticks in people’s memories—and honestly, I think that’s the best kind of baking there is.

Try other recipes:

• Crisco Pie Crust
• Coconut Custard Pie
• Chocolate Pecan Pie