Kentucky Bourbon Pie

Derby pie is a nut pie (traditionally walnut, often pecan) that’s similar to a classic pecan pie except that it’s studded with chocolate chips and flavored with a heavy glug of bourbon. It was invented in 1954 by Walter and Leaudra Kern at the Melrose Inn in Prospect, Kentucky. Sticky-sweet and gooey, yet sturdy enough to slice, the pie’s textural charm is only improved by its crunchy, sugar-crusted top. The dessert has become something of a staple at various holidays and events, unsurprisingly and most commonly served as a centerpiece at Kentucky Derby parties.

This recipe keeps things simple and honors the hallmarks of a classic Derby pie (though it’s important to note the Kerns did trademark their version). A par-baked pie crust is filled with a simple mixture of melted butter, eggs, vanilla, brown sugar, and just enough flour to hold it together. A dose of bourbon adds sharpness, while a heavy amount of salt balances out the sweetness. This all gets mixed with either pecans or walnuts, or a combination of both, and is poured over a handful of chocolate chips that melt into the custard to create a fudgy chocolate base. Baked just until set, then sprinkled with flakes of shimmering salt, if using, the pie is a master class in simplicity, allowing the toasted, bittersweet notes of the nuts and chocolate to shine.