Today is the 144th annual Kentucky Derby in Louisville and what's a more fitting dessert for the horse races than Derby Pie? Unfortunately the name Derby Pie is trademarked by Kern's Kitchen the folks who invented the pie in 1950. They've been known to go after anyone using the name so various adaptations of the pie have been renamed Thoroughbred Pie, Not Derby Pie, or Kentucky Dirty Pie to name a few. The historic dessert is a crust filled with walnut and chocolate chip sweetness that when baked is reminiscent of melted, gooey chocolate chip cookie goodness. Make it "dirty" by adding a splash of Bourbon.
Kentucky Thoroughbred Pie
1 unbaked 9-inch pie crust
4 Tbsp unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 cup dark brown sugar
1/2 cup flour
3/4 cup chopped walnuts
3/4 cup semisweet-chocolate chips
- Preheat the oven to 350 degrees.
- Par-bake the crust: Place the crust in a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Remove from the heat and set aside.
- For the filling: In a medium bowl, combine the butter, eggs and vanilla extract. Add the brown sugar and flour and mix until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips.
- Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.