This is a pie traditionally served at the annual Kentucky Derby for 50 years.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Spread pecans over a cookie sheet.

  • Bake pecans in preheated oven until toasted, about 1 hour, stirring every 15 minutes. Check pecans after 30 minutes. Allow pecans to cool completely.

  • Increase oven temperature to 350 degrees F (175 degrees C).

  • Whisk eggs, brown sugar, light corn syrup, flour, butter, white sugar, bourbon, and vanilla extract together in a bowl until smooth. Fold pecan pieces and chocolate chips into the egg mixture until combined; pour into prepared pie crust.

  • Bake in preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled.

Nutrition Facts

521 calories; 30.8 g total fat; 99 mg cholesterol; 231 mg sodium. 58.7 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2014
OMG!! Made this pie today. SO GOOD! We made 8 of them we made 2 of those with splenda instead of sugar and it was as good as the original recipe. Super easy to make. Definitely need the deep dish crust. Iam not a big pecan pie person but I LOVED this. Pretty rich I actually liked the splenda version the best. Read More
(21)

Most helpful critical review

Rating: 3 stars
12/28/2016
I'm not super happy with this recipe. I followed all directions except the part about toasting the pecans. Another review tipped me off that 1 hour to roast pecans was too long so I looked elsewhere for instructions which recommended roasting at 350 for 8-15 minutes. Mine were done after 10. Even after baking for 60 minutes the pie was goopy and uncooked in the center although I must edit this review to say that it did set up a bit as it cooled though not 100%. All of the chocolate chips settled to the bottom even though I used the mini chips as directed. I would try not melting the butter next time and just softening it. I would highly recommend using a deep dish pan if you bake this pie - I didn't have one and paid the price (my fault not the recipe). It spilled over the edges and caused part of the crust to fall off. Read More
(1)
32 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/01/2014
OMG!! Made this pie today. SO GOOD! We made 8 of them we made 2 of those with splenda instead of sugar and it was as good as the original recipe. Super easy to make. Definitely need the deep dish crust. Iam not a big pecan pie person but I LOVED this. Pretty rich I actually liked the splenda version the best. Read More
(21)
Rating: 5 stars
05/01/2014
OMG!! Made this pie today. SO GOOD! We made 8 of them we made 2 of those with splenda instead of sugar and it was as good as the original recipe. Super easy to make. Definitely need the deep dish crust. Iam not a big pecan pie person but I LOVED this. Pretty rich I actually liked the splenda version the best. Read More
(21)
Rating: 5 stars
05/07/2012
We made this on Girls weekend/Kentucky Derby weekend 2012. It was VERY good and we got a little crazy and threw in 1 1/2 cups of high end dark chocolate chips. I think it would have been just fine with the 3/4 cup. We also didn't have any bourbon and didn't want to use the vodka in it so we used two tablespoons of coffee. Great great recipe! I also used Best-Ever Pie Crust from this site. Nice. And we got 12 slices out of this pie because it was very rich. Great with ice cream or whipped cream. Read More
(13)
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Rating: 5 stars
05/04/2012
Excellent pie but extremely rich. I made it exactly as the recipe suggested. Warning: cut small slices. Read More
(8)
Rating: 5 stars
11/30/2014
My husband and I lived in Louisville for 10 years. So now when there is a holiday or special occasion my husband expects his Derby pie. This recipe is the best I have found! Just follow it as is and you can't go wrong. Great replacement for the normal boring pecan pie....this pie makes me a super star to my husband and kiddos! Thanks so much for posting this recipe! Read More
(4)
Rating: 5 stars
11/22/2015
The pecans were almost burned at 20 minutes. That 1 hour in the oven is way too much. Also added a pinch of salt. Read More
(4)
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Rating: 4 stars
05/04/2015
Very easy to make. I'm not a huge chocolate fan so found it very rich but the fam loved it. I would not use as many chocolate chips next time. I used Splenda in place of the white sugar and couldn't tell a difference. I agree that you definitely need a deep dish pie crust! Read More
(3)
Rating: 5 stars
06/11/2014
I made this for a friend who remembered having something called Derby Pie as a kid. This luscious pie brought back the memories for him and made new ones for the rest of us! Other than adding a full cup of the mini chocolate chips I followed the recipe exactly and served with a little French vanilla ice cream....perfect! Read More
(2)
Rating: 4 stars
11/10/2017
I made two pies. The first one I tried to put all of the mix into a premade crust and it over flowed. For the second one I saved the extra mix and made my own crust to make mini pies in a muffin pan. I baked them for about 20 minutes. I haven t tried any of the big pies yet but the mini ones were amazing and easier to tell when they were done. Read More
(2)
Rating: 4 stars
05/01/2013
this is a good pie. Read More
(1)
Rating: 3 stars
12/28/2016
I'm not super happy with this recipe. I followed all directions except the part about toasting the pecans. Another review tipped me off that 1 hour to roast pecans was too long so I looked elsewhere for instructions which recommended roasting at 350 for 8-15 minutes. Mine were done after 10. Even after baking for 60 minutes the pie was goopy and uncooked in the center although I must edit this review to say that it did set up a bit as it cooled though not 100%. All of the chocolate chips settled to the bottom even though I used the mini chips as directed. I would try not melting the butter next time and just softening it. I would highly recommend using a deep dish pan if you bake this pie - I didn't have one and paid the price (my fault not the recipe). It spilled over the edges and caused part of the crust to fall off. Read More
(1)