What is Kentucky Derby pie?

This pie style was created in 1954 by the Kern family, who managed the Melrose Inn restaurant in Prospect, Kentucky, close to Louisville. The original version, named for the state's famous horse race, has a dense chocolate-and-walnut filling baked in a traditional pie crust. The family eventually trademarked it, and the pie is still being produced to this day at Kern's Kitchen in Louisville. Bourbon is not an ingredient in the Kerns' original — the actual recipe is top secret — but many adaptations include the classic Kentucky spirit , and often swap in pecans for the walnuts, as Lebovitz does here.

Does alcohol cook out of pecan pie?

Yes, most of the alcohol evaporates from the pie as it bakes, leaving behind bourbon's caramel-vanilla notes without any of the boozy bite. But for those who would like to avoid the alcohol entirely, nonalcoholic bourbon , strong espresso, or a small amount of imitation bourbon extract can all help approximate the rich, fragrant flavor it would add.

Chocolate Pecan Pie with Bourbon Recipe

Active Time:

30 mins

Total Time:

2 hrs 25 mins

Yield:

1 (9-inch) pie

In some circles, this bourbon-chocolate pecan pie would be known as "Kentucky Derby pie" — one of the go-to recipes for a Derby party, invented just outside Louisville. But this rich, deeply flavored chocolate pecan pie will also go over great at any potluck or holiday gathering. The all-butter crust is a cinch to throw together in the food processor, and bittersweet chocolate and caramel-scented bourbon add depth to the traditionally super-sweet filling. Here, we share a step-by-step chocolate pecan pie recipe from pastry chef and cookbook author David Lebovitz.

Frequently Asked Questions

What is Kentucky Derby pie?

This pie style was created in 1954 by the Kern family, who managed the Melrose Inn restaurant in Prospect, Kentucky, close to Louisville. The original version, named for the state's famous horse race, has a dense chocolate-and-walnut filling baked in a traditional pie crust. The family eventually trademarked it, and the pie is still being produced to this day at Kern's Kitchen in Louisville. Bourbon is not an ingredient in the Kerns' original — the actual recipe is top secret — but many adaptations include the classic Kentucky spirit, and often swap in pecans for the walnuts, as Lebovitz does here.
Does alcohol cook out of pecan pie?

Yes, most of the alcohol evaporates from the pie as it bakes, leaving behind bourbon's caramel-vanilla notes without any of the boozy bite. But for those who would like to avoid the alcohol entirely, nonalcoholic bourbon, strong espresso, or a small amount of imitation bourbon extract can all help approximate the rich, fragrant flavor it would add.

Notes from the Food & Wine Test Kitchen

For a slightly more refined look, set some of the nuts aside before chopping and add a layer of whole pecans on the surface of the pie before baking. If necessary, cover the top of the pie with foil toward the end of baking to prevent the pecans from burning.

Make ahead

If you'd like to get ahead, the dough can be made weeks or months in advance and frozen; thaw in the fridge before using. The prepared pie itself can be stored at room temperature for up to one day. Rewarm at 325°F for 15 minutes before serving.

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Ingredients

Crust

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon kosher salt
1 stick (4 ounces) cold unsalted butter, cut into pieces
1/4 cup ice water

Filling

2 cups pecans (about 7 ounces)
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon
1/2 teaspoon kosher salt
3/4 cup semisweet or bittersweet chocolate chips

Directions

Make the pie crust

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

In a food processor, pulse the flour with the sugar and salt.
Add the butter and pulse until the mixture resembles coarse meal.
Transfer to a bowl and stir in the ice water.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Knead the dough two or three times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

On a lightly floured surface, roll out the dough to a 12-inch round.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself, and crimp decoratively. Refrigerate until firm.

Make the filling

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Preheat the oven to 375°F. On a rimmed baking sheet, toast the pecans for about 8 minutes or until fragrant; coarsely chop.
In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Stir in the pecans and chocolate chips until evenly distributed.

Bake the pie

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, tent the crust with foil halfway through the baking time.
Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Transfer the pie to a rack and let cool for at least 1 hour before serving.