Recipe

Kentucky Derby-Style Pie

A flaky-crust pie with a gooey chocolate chip and walnut filling, crisp edges, and that sweet, buttery bite that makes people hover near the dessert table.

By Matt Campbell

•

4.8

A slice of Kentucky Derby-style pie on a small dessert plate, showing a gooey chocolate chip and walnut filling inside a flaky crust on a warm wood table with soft natural light

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This Kentucky Derby-style pie is one of those desserts that feels like it has a tiny fan club wherever it goes. It looks like a simple chocolate chip pie. Then you cut into it and realize it is doing three things at once: buttery crust, crackly top, and a center that lands somewhere between brownie batter and pecan pie filling, in the best way.

This version keeps it classic and doable. No wild ingredients, no fussy steps, no “wait, what pan do I even own?” energy. We are going for crisp edges, gooey middle, and chocolate in every bite. Walnuts are traditional, but if your household has strong feelings, I have options.

All ingredients for a Kentucky Derby-style pie arranged on a light kitchen counter with a pie crust ready in a pie dish

Why It Works

Gooey, not soupy: A little flour helps the filling set so you get clean-ish slices after cooling.
Chocolate stays distinct: Using semi-sweet chips keeps the pie from turning into one big melted chocolate puddle.
Toasty nut flavor: A quick toast on the walnuts takes them from fine to “wow, what is that flavor?”
Crisp edges, tender center: Baking at 350°F gives you that crackly top without overcooking the middle.

Pairs Well With

Storage Tips

Room temperature: Cover the pie and keep it on the counter for up to 2 hours, then refrigerate (best practice for an egg-based filling).

Refrigerator: Cover and refrigerate up to 5 days. The filling firms up when cold, which is great for neat slices.

Freezer: Wrap individual slices in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge.

Reheat tip: Warm slices in a 300°F oven for 8 to 12 minutes to bring back the gooey center and crisp the crust a bit. Microwave works, but the crust goes soft.

Common Questions

What is Derby pie, exactly?

Think of it as a Kentucky-style chocolate chip and walnut pie with a gooey, custardy filling . It is sweet, rich, and best served in small slices unless you are having a day.

Does Derby pie have bourbon?

Some versions do, some do not. This recipe includes an optional bourbon addition. It adds warm vanilla-caramel vibes without making the pie taste boozy.

Why is my pie runny in the middle?

Most often it needed more bake time or more cooling time. The center continues to set as it cools. Bake until the edges are set and puffed and the center has a gentle jiggle, not a slosh.

Can I make it without nuts?

Yes. Swap the walnuts for extra chocolate chips, or use toffee bits for crunch. The bake time stays about the same.

How do I know it is done?

The top should look glossy and set with a few cracks, the crust should be golden, and the center should jiggle gently when you nudge the pie dish. If you want the most reliable check, use an instant-read thermometer: aim for about 200°F in the center. The very center can still be a little gooey.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (standard or deep-dish)
Mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Baking sheet (to catch drips)
Cooling rack
Optional: instant-read thermometer
Optional: foil or a pie crust shield

I love desserts that look polite but eat like they have stories. This pie is that friend. It shows up in a normal pie dish, no drama, then immediately starts acting like a brownie, a caramel bar, and a nutty candy all at once.

The first time I made one, I cut it too early because I have zero patience when chocolate is involved. It was delicious chaos. Now I do the hard thing and let it cool, because the reward is that perfect slice where the chips and walnuts hold together like they meant it.

Kentucky Derby-Style Pie

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 50 to 60 minutes

Total Time 1 hour 10 minutes (plus cooling)

Servings 8 to 10 slices

Ingredients

1 unbaked 9-inch pie crust (standard or deep-dish, store-bought or homemade)
1 cup chopped walnuts (measured after chopping, optional: lightly toasted)
1 cup semi-sweet chocolate chips
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon fine salt
4 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons bourbon (optional)
1/2 cup unsalted butter, melted and slightly cooled

Optional for serving: whipped cream or vanilla ice cream .

Instructions

Heat the oven. Preheat to 350°F. Place a baking sheet on the middle rack to preheat too. This helps the bottom crust bake evenly and catches any buttery drips.
Prep the crust. Fit your pie crust into a 9-inch pie dish and crimp the edges. Refrigerate while you mix the filling.
Toast the walnuts (quick win). If you have 5 minutes, toast chopped walnuts in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Cool.
Build the filling. In a large bowl, whisk together flour, granulated sugar, brown sugar, and salt.
Add the wet ingredients. Whisk in the eggs until smooth, then whisk in vanilla and bourbon (if using). Let the melted butter cool slightly so it is warm, not hot. Slowly drizzle it in while whisking constantly until the mixture looks glossy and cohesive.
Fold in the good stuff. Stir in chocolate chips and walnuts.
Fill and bake. Pour filling into the chilled crust. Carefully set the pie dish on the hot baking sheet (slow and steady here, nobody needs a sugar-butter lava situation) and bake 50 to 60 minutes, until the edges are set and puffed and the center has a gentle jiggle.
Prevent over-browning (if needed). If the crust edges are getting too dark around 35 to 40 minutes, loosely cover the edges with foil or use a pie crust shield, then finish baking.
Cool, then slice. Cool on a rack for at least 2 hours before slicing. The pie will look a little under-set in the center when it is hot, and that is normal. It firms up a lot as it cools. For super clean slices, chill the pie for 30 to 60 minutes after it has cooled, then cut.