Double Chocolate Kentucky Derby Pie
HEYYYY Y’ALL! It’s Derby Eve! We’ll be heading out to Churchill Downs for the Kentucky Oaks race today. And tomorrow, it’s Derby day! Before all that fun though, I wanted to share a delicious recipe for a DOUBLE chocolate Kentucky Derby pie!
This is a recipe that was introduced to me by a friend at Thanksgiving a few years ago, and I’ve been winging it ever since. My version is based loosely on the pecan pie recipe from the back of the Karo bottle, and featuring chocolate chips and a chocolate pie crust (thanks for the idea Jamie!)!
It wasn’t until moving to Kentucky, that I learned this delicious chocolatey pecan pie is known as Derby Pie here. I’ve literally waited an entire year to make this pie, and now that it’s Derby week, it’s been the main thing on my mind!
My pro-tip for this recipe, is to just dump the pecans and chocolate chips straight into the unbaked crust, instead of trying to even them out when pouring the batter into the crust. That way, you’re guaranteed to get plenty of chocolate and pecan in each bite!
This pie isn’t pretty, but it’s freaking tasty! Hang onto your hats y’all!
Double Chocolate Kentucky Derby Pie Recipe
Double Chocolate Kentucky Bourbon Derby Pie
An extra chocolately take on pecan pie. Perfect for celebrating the Kentcuky Derby!
Ingredients
- 1 cup Karo Light Corn Syrup
- 1 cup granulated sugar, white
- 2 tbsp butter, melted
- 1 tsp vanilla
- 3 eggs
- 3 tbsp bourbon
- 1 cup pecans
- 3/4 cup chocolate chips, semi-sweet
- 1 chocolate pie crust
Instructions
- Preheat oven to 350º F.
- In a large bowl, combine: Karo syrup, sugar, butter, vanilla, eggs, and bourbon (I used Maker's Mark). Stir well, until completely mixed.
- Pour pecans evenly into the bottom of the pie crust, then sprinkle chocolate evenly on top. Place on baking sheet, for easy transfer to oven.
- Pour Karo syrup mixture evenly over the pecans and chocolate chips in the pie crust.
- Bake in oven for approximately 65 minutes. The center will giggle gently when fully cooked. Cool to room-temperature, then refrigerate for at least 4 hours before serving.
