Kentucky Derby Pie

Kentucky Derby Pie by Jim Bailey

Kentucky Derby Pie

Prep Time

5 minutes

Cook Time

30 minutes


8 people

The classic Derby Pie was the brainchild of the Kern family of Kentucky, some 50 years ago!

I love everything about the pie, but to me, it’s too heavy with sugar and reminds me of pecan pie, which I haven’t historically been very fond of. So with their inspiration, taste the equally satisfying twist on the original, but with less sugar and fat.

Click here to get more delicious recipes from The Yankee Chef!


  • 1 (9-inch) unbaked, prepared pie shell
  • 1/4 cup butter or margarine, softened
  • 3/4 cup brown sugar
  • 3/4 cup flour
  • 3 eggs
  • 1 cup chocolate chips
  • 1 cup mixed nuts, crushed
  • 1/4 cup nonfat, evaporated milk
  • 1/4 cup Kentucky bourbon, optional
  • Powdered sugar for dusting


  • 1 Preheat oven to 350-degrees F. Lightly grease a cookie pan with nonstick cooking spray; set aside.
  • 2 Place pie shell in a 9-inch pie pan and flute edges if desired; set aside
  • 3 In a large bowl, beat butter and sugar until blended completely, using an electric mixer on high speed. Reduce to low and beat in flour until well incorporated
  • 4 Add milk and eggs, continuing to beat on low until as smooth as possible.
  • 5 Fold in the chocolate chips and mixed nuts. Pour into prepared pie shell and place on a large baking sheet
  • 6 Bake 32-34 minutes, or until firm in the center. Remove to cool completely and dust with powdered sugar before serving



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)


Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC