*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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!
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!
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.
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.
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