Kentucky Pie (aka Derby Pie Copycat)

Kentucky Pie: Your New Favorite Slice of Chocolate-Pecan Heaven

Hey there, friend! Isla here, from BiteTide. Have you ever had one of those days where you’re craving something deeply, wonderfully indulgent? A dessert that feels like a warm hug but has the power to silence an entire dinner table because everyone is too busy savoring each bite to speak? I’m talking about a dessert that’s less of a recipe and more of an experience.

Well, pull up a chair and get ready to meet your new best friend: Kentucky Pie. Now, if you’ve never heard of it, imagine the gooey, caramel-like goodness of a pecan pie eloping with a rich, chocolate chip cookie. Their delicious love child is this pie. It’s unapologetically rich, incredibly simple to make, and has a legendary status, especially around the time of the Kentucky Derby. But let me tell you a secret: this pie is far too good to be saved for just one day a year.

I’m a firm believer that the best desserts are the ones that bring people together without stressing the cook out. This Kentucky Pie is the poster child for that philosophy. With just a handful of pantry staples and one unbaked pie shell, you’re about 10 minutes of active work away from dessert perfection. So, preheat your oven, because we’re about to create some magic. This isn’t just a recipe; it’s your ticket to becoming the undisputed dessert hero of your next gathering. Let’s dive in!

A Slice of Sweet Memory

This pie always takes me right back to my grandma’s kitchen, which always smelled like a beautiful collision of cinnamon, coffee, and whatever masterpiece she was pulling from the oven. She wasn’t one for fancy, fussy desserts. Her magic was in turning simple ingredients into pure joy. The first time I had a version of this pie, I was about ten years old, sitting at her checkered vinyl tablecloth after a big family Sunday dinner.

She called it her “Kitchen Sink Pie,” because she’d often toss in whatever nuts and chocolate bits she had on hand. I remember watching her, mesmerized, as she didn’t even use a mixer. Just a big wooden spoon and a well-loved ceramic bowl. She’d let me pour in the chocolate chips, and I’d always sneak a few extra, earning a playful wink. When that pie came out of the oven, golden and puffed, the anticipation was torture. The rule was we had to let it cool “just enough,” but the second a scoop of vanilla ice cream hit that warm slice, it was pure bliss. It’s that feeling—the warmth, the simplicity, the shared happiness—that I want to bottle up and share with you every time I make this recipe.

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Gathering Your Flavor Crew: The Ingredients

One of the best things about this pie is its beautiful simplicity. You likely have most of these ingredients in your pantry right now! Here’s what you’ll need, along with a few of my chef-y insights to make it truly your own.

• 1 cup granulated sugar: This is the base of our sweet, gooey filling. It creates that classic pecan pie texture we all love.
• ½ cup all-purpose flour: Our trusty stabilizer! It gives the filling just enough structure so it sets beautifully without being cakey. For a gluten-free version, a 1:1 GF baking blend works wonderfully here.
• 1 stick (½ cup) unsalted butter, melted: Hello, richness! Using unsalted butter lets us control the salt level. I melt it first and let it cool slightly so it doesn’t accidentally cook the eggs when we mix it in.
• 2 large eggs, slightly beaten: These are the binding agents that hold our dreamy filling together. Make sure they’re at room temperature for a smoother, more cohesive mix. Pro tip: if you forget to take them out, place them in a bowl of warm water for 5-10 minutes!
• 1 cup chopped pecans: The nutty, toasted flavor is non-negotiable for that authentic taste. I like to chop them roughly so you get satisfying bits in every bite. If you’re not a pecan person, walnuts are a fantastic substitute.
• 1 cup semi-sweet chocolate chips: The star of the show! I prefer semi-sweet to balance the sweetness of the pie, but feel free to use milk chocolate for a sweeter treat or dark chocolate for a more sophisticated, less sweet bite.
• 1 teaspoon pure vanilla extract: The flavor enhancer. It deepens all the other flavors. Don’t skip it!
• 1 unbaked 9-inch pie shell: The vessel for our joy! I’m a huge fan of using a good-quality store-bought shell to keep things easy (no shame in my game!). Of course, if you have a favorite homemade recipe, go for it! Just make sure it’s chilled before filling.

Let’s Bake! Your Foolproof Step-by-Step Guide

Ready to see how this all comes together? It’s so simple, you might not believe it until you taste it. Follow these steps, and you’ll have a perfect pie every single time.

1. Preheat and Prep: First things first, preheat your oven to 320°F (160°C). This lower temperature is key! It allows the center of the pie to cook through gently without the edges of the crust burning. While the oven heats up, take your unbaked pie shell out of the fridge. No need to do anything to it yet—just let it hang out on the counter.
2. The Dry Team: In a medium-sized bowl, whisk together the 1 cup of sugar and ½ cup of flour. Giving these two a good whisk now ensures there are no little pockets of flour later, leading to a perfectly smooth filling. This is your foundation—get it right, and the rest is a breeze.
3. Bring in the Wet Crew: Now, pour in your slightly cooled, melted butter and your two beaten eggs. Switch to a wooden spoon or a spatula and stir until everything is just combined and smooth. You don’t need to overmix here! We’re not building gluten; we’re just making friends. The mixture will be thick and glossy.
4. The Grand Finale Fold-In: This is my favorite part. Sprinkle in the pecans, chocolate chips, and that glorious teaspoon of vanilla. Now, use a folding motion to incorporate them. Why folding? We want to keep as much air in the mixture as possible and ensure every nut and chip is evenly distributed without overworking the batter. Gentle does it!
5. Into the Shell: Carefully pour your beautiful, chunky filling into the unbaked pie shell. Use your spatula to spread it evenly, making sure the pecans and chocolate chips are distributed right to the edges. Give the pie plate a gentle tap on the counter to settle any air bubbles.
6. Bake to Perfection: Place the pie on the center rack of your preheated oven. Now, the hardest part: wait! Bake for 40-45 minutes. You’re looking for a beautifully golden-brown top and a center that is *set*. It might still have a very slight jiggle, but it shouldn’t look liquidy. A toothpick inserted near the edge should come out relatively clean (it might have some melted chocolate on it, and that’s okay!).
7. The All-Important Cool Down: Once it’s done, remove the pie from the oven and place it on a wire rack. I know, I know, you want to dive in immediately! But trust me on this: you MUST let it cool for at least 30-45 minutes. This waiting period allows the filling to set properly. If you cut into it too soon, it will be a delicious but soupy mess. Patience is a virtue that rewards you with perfect slices.

How to Serve This Masterpiece

Okay, the wait is over! How you serve this pie is almost as important as how you make it. For the ultimate experience, serve it slightly warm or at room temperature. Slice it with a sharp knife, wiping the blade clean between cuts for beautiful, clean pieces.

And now for the non-negotiable: a giant scoop of high-quality vanilla ice cream slowly melting over the top. The contrast of the cold, creamy ice cream with the warm, gooey pie is nothing short of magical. A dollop of freshly whipped cream is also a winner. For a real Kentucky Derby vibe, pair it with a cup of strong coffee or even an espresso. Pure heaven!

Ride the Flavor Wave: Fun Recipe Variations

The beauty of this recipe is its adaptability! Once you’ve mastered the classic, try one of these delicious twists:

• Bourbon Kentucky Pie: For an authentic adult twist, add 1-2 tablespoons of good Kentucky bourbon along with the vanilla extract. It deepens the flavor beautifully.
• Salty-Sweet Sensation: Stir in ½ cup of crushed pretzel pieces with the pecans and chocolate chips, and finish the baked pie with a flaky sea salt sprinkle. The sweet-salty combo is incredible.
• Cookie Lover’s Dream: Swap the chocolate chips for a mix of white chocolate chips and butterscotch chips. It tastes like a gourmet chocolate chip cookie in a pie!
• Nut-Free Version: Simply replace the pecans with an extra cup of chocolate chips, or use a cup of rolled oats for a different texture.
• Coconut Twist: Add ½ cup of shredded coconut to the filling for a tropical, Mounds-bar-like flavor.

Isla’s Chef Notes & Kitchen Stories

This recipe has been a staple in my life for so long, it’s practically evolved on its own. The first time I made it for a potluck, I was so nervous I checked the oven every five minutes. Of course, I ended up with a slightly sunken center because I kept letting the heat out! Lesson learned: trust the oven window.

Over the years, I’ve learned that the type of chocolate chips really matters. I’ve found that higher-quality chips with a higher cocoa butter content melt into the pie more luxuriously. And don’t even get me started on the great “to toast or not to toast the pecans” debate in my house! I’m Team Toast—spreading the pecans on a baking sheet and popping them in the oven for 5-7 minutes before chopping really amplifies their nutty flavor. It’s a small extra step with a big payoff.

The most important note of all? Have fun with it. This pie is forgiving. It’s meant to be shared and enjoyed, not stressed over. So put on some music, pour yourself a drink, and enjoy the process. The happy dances when you take it out of the oven are strongly encouraged.

Your Kentucky Pie Questions, Answered!

I’ve made this pie a hundred times, and I’ve answered just as many questions about it! Here are the most common ones to ensure your success.

Q: My pie center is super runny after cooling. What happened?
A: This usually means it needed a few more minutes in the oven. Oven temperatures can vary, so if yours runs cool, it might need 50-55 minutes. The center should be set with only a slight jiggle. If it’s too late and your pie is runny, don’t despair! It still tastes amazing served in a bowl like a custard with ice cream. Next time, bake it a bit longer.

Q: Can I make this ahead of time?
A: Absolutely! This pie is a great make-ahead dessert. You can bake it up to a day in advance. Let it cool completely, then cover it tightly with plastic wrap and store it at room temperature. I actually think the flavors get even better the next day!

Q: Why is my crust getting too dark?
A: Ah, the classic pie shield dilemma! If you notice your crust browning too quickly, tent the edges with strips of aluminum foil about halfway through the baking time. This will protect them while the center continues to cook. Using a glass or ceramic pie plate also helps prevent over-browning compared to a metal tin.

Q: Can I freeze Kentucky Pie?
A: You sure can. Bake and cool the pie completely. Wrap it tightly in two layers of plastic wrap and then a layer of foil. It will freeze beautifully for up to 3 months. Thaw it overnight in the refrigerator and then bring it to room temperature or warm it gently in the oven before serving.

Nutritional Information*

*Please note: These values are approximate and calculated using an online nutrition calculator. Variations will occur based on specific ingredients used.

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 8

Per Slice: Calories: ~480 | Fat: 28g | Carbohydrates: 50g | Sugar: 38g | Protein: 5g

This Kentucky Pie is pure dessert bliss—gooey, chocolatey, nutty, and irresistibly rich. With its flaky crust and melt-in-your-mouth filling, it’s the perfect balance between pecan pie and a giant chocolate chip cookie. Easy to make, always a crowd-pleaser, and versatile enough for holidays, potlucks, or a cozy night in, this southern classic is a recipe you’ll reach for time and time again. One bite, and you’ll see why it’s a true favorite!