Rich Gluten Free Kentucky Derby Pie

Here is my favorite gluten-free Kentucky Derby pie recipe, with a gooey chocolate and nut filling, a hint of bourbon, and a buttery crust that just happens to be gluten-free.

This pie is perfect for Derby Day or any time you want something rich and a little fancy without too much fuss. The combination of chocolate chips, walnuts, and pecans makes every bite different, and that splash of bourbon gives it a grown-up kick that everyone loves.

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What Kind of Pie Crust Should I Use?

For this Kentucky Derby pie, you’ll want to use a store-bought gluten-free pie crust to keep things simple, or you can make your own if you have a favorite recipe. Most grocery stores now carry gluten-free pie crusts in the freezer section, and brands like Wholly Wholesome or Kinnikinnick work really well. If you’re making your own crust, just make sure it’s pre-baked (or “blind baked”) for about 10 minutes before adding the filling, otherwise you might end up with a soggy bottom. Whether you go store-bought or homemade, a standard 9-inch pie crust is what you’ll need for this recipe.

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Options for Substitutions

This pie is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Gluten free pie crust: If you don’t need this to be gluten free, a regular store-bought or homemade pie crust works perfectly. Just follow the same baking instructions.
• Gluten free flour blend: For a gluten free version, stick with a 1-to-1 blend like Bob’s Red Mill – it’s important for the right texture. If you’re not avoiding gluten, regular all-purpose flour is an easy swap.
• Vegan butter: Regular butter works just as well if you’re not keeping this dairy-free. Use the same amount and melt it the same way.
• Walnuts: Pecans are actually the traditional choice for Derby pie and make a great substitute. You can also use a mix of both, or leave out the nuts entirely if there are allergies.
• Bourbon: You can skip the bourbon if you prefer and add an extra teaspoon of vanilla instead, though the bourbon does give it that classic Kentucky flavor.
• Allergen free chocolate chips: Any chocolate chips you like will work here – semi-sweet, dark, or even milk chocolate. Use whatever your family enjoys.

Watch Out for These Mistakes While Baking

The biggest mistake with Kentucky Derby Pie is overbaking, which can turn the filling dry and crumbly instead of gooey and fudgy – pull it from the oven when the edges are set but the center still has a slight jiggle, as it will continue to firm up as it cools.

Skipping the step of letting your melted butter cool before mixing can scramble your eggs and ruin the texture, so give it at least 5-10 minutes to come down to room temperature.

For a more even bake, make sure your pie crust is completely frozen before adding the filling, which prevents the bottom from getting soggy, and always use a baking sheet underneath to catch any drips.

Finally, resist the urge to cut into the pie while it’s still warm – letting it cool completely (at least 2-3 hours) allows the filling to set properly and makes slicing much cleaner.

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What to Serve With Kentucky Derby Pie?

This rich, chocolatey pie is pretty indulgent on its own, so I like to keep the accompaniments simple. A dollop of freshly whipped cream or a scoop of vanilla ice cream on top helps balance out the sweetness and adds a nice cool contrast to the warm pie. If you’re serving this at a party or Derby Day gathering, pair it with some strong coffee or even a bourbon-based cocktail to play up those flavors in the pie. Since it’s such a decadent dessert, I usually serve smaller slices alongside some fresh berries like strawberries or raspberries to cut through the richness.

Storage Instructions

Store: Keep your Kentucky Derby pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the fridge for up to 5 days. The fridge will keep it fresher longer, though I think it tastes best when you let it sit out for about 20 minutes before serving so it’s not too cold.

Freeze: This pie freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then again in foil to prevent freezer burn. You can freeze the whole pie or cut it into slices first and wrap individually for easy grab-and-go portions.

Serve: Thaw frozen pie in the fridge overnight, or let it sit at room temperature for a few hours. If you want to warm it up, pop it in a 300°F oven for about 10-15 minutes. It’s delicious served slightly warm with a scoop of vanilla ice cream or whipped cream on top!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 30-36 g
• Fat: 200-220 g
• Carbohydrates: 355-375 g

Ingredients

For the base:

• 1 pie crust (I recommend Wholly Wholesome gluten-free shells)

For the filling:

• 3/4 cup sugar
• 1/2 cup brown sugar (packed firmly for a deeper molasses flavor)
• 1/2 cup gluten-free all-purpose flour (such as King Arthur Measure for Measure)
• 1/2 cup butter (melted and cooled to room temperature)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3 tbsp bourbon
• 1/2 cup walnuts (roughly chopped)
• 1/2 cup pecans (roughly chopped for classic flavor)
• 1 cup semi-sweet chocolate chips
• 1/4 tsp salt

Step 1: Prepare the Mise en Place and Preheat

• 1 pie crust

Place the gluten-free pie crust in the freezer—this keeps it from shrinking during baking and helps it stay structurally sound.

While the crust chills, preheat your oven to 350°F and position a rack in the lower third of the oven, which ensures the bottom crust bakes through without the filling burning.

Step 2: Melt Butter and Prepare Wet Ingredients

• 1/2 cup butter
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3 tbsp bourbon

Melt the butter over low heat or in the microwave, then set it aside to cool to room temperature—this prevents the eggs from scrambling when you mix them in.

While the butter cools, crack the eggs into a small bowl and whisk them together with the vanilla extract and bourbon until well combined.

Step 3: Build the Filling Base

• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup gluten-free all-purpose flour
• 1/4 tsp salt

In a large mixing bowl, whisk together the sugar, brown sugar, gluten-free flour, and salt.

I recommend pressing the brown sugar firmly with the back of a spoon as you add it to ensure you capture all that deep molasses flavor—it really makes a difference in the final richness.

This dry mixture creates the foundation for an evenly textured filling.

Step 4: Combine and Fold in Mix-ins

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3
• 1/2 cup walnuts
• 1/2 cup pecans
• 1 cup semi-sweet chocolate chips

Pour the cooled melted butter and the egg mixture from Step 2 into the dry ingredients from Step 3, stirring until just combined—don’t overmix, as this keeps the texture tender.

Gently fold in the walnuts, pecans, and chocolate chips, distributing them evenly throughout the batter.

I like to reserve a small handful of chocolate chips and nuts to sprinkle on top before baking for a more appealing presentation.

Step 5: Fill and Bake the Pie

• pie crust from Step 1
• filling from Step 4

Remove the pie crust from the freezer and place it on a baking sheet (this catches any drips and makes handling easier).

Pour the filling from Step 4 into the cold crust, smoothing the top gently.

Bake for 45-50 minutes, until the filling is set around the edges but the center still has a slight jiggle—it will continue to set as it cools.

Step 6: Cool and Rest Before Serving

Remove the pie from the oven and let it cool on the baking sheet for at least 30 minutes, then transfer it to a wire rack to cool completely.

The pie will firm up significantly as it cools, making it much easier to slice cleanly—resist the urge to cut into it while warm, as the filling will be too soft and will fall apart.

Rich Gluten Free Kentucky Derby Pie

Delicious Rich Gluten Free Kentucky Derby Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8 slices

Calories 3300 kcal

Ingredients

  

For the base

• 1 pie crust (I recommend Wholly Wholesome gluten-free shells)

For the filling

• 3/4 cup sugar
• 1/2 cup brown sugar (packed firmly for a deeper molasses flavor)
• 1/2 cup gluten-free all-purpose flour (such as King Arthur Measure for Measure)
• 1/2 cup butter (melted and cooled to room temperature)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3 tbsp bourbon
• 1/2 cup walnuts (roughly chopped)
• 1/2 cup pecans (roughly chopped for classic flavor)
• 1 cup semi-sweet chocolate chips
• 1/4 tsp salt

Instructions

 

• Place the gluten-free pie crust in the freezer—this keeps it from shrinking during baking and helps it stay structurally sound. While the crust chills, preheat your oven to 350°F and position a rack in the lower third of the oven, which ensures the bottom crust bakes through without the filling burning.
• Melt the butter over low heat or in the microwave, then set it aside to cool to room temperature—this prevents the eggs from scrambling when you mix them in. While the butter cools, crack the eggs into a small bowl and whisk them together with the vanilla extract and bourbon until well combined.
• In a large mixing bowl, whisk together the sugar, brown sugar, gluten-free flour, and salt. I recommend pressing the brown sugar firmly with the back of a spoon as you add it to ensure you capture all that deep molasses flavor—it really makes a difference in the final richness. This dry mixture creates the foundation for an evenly textured filling.
• Pour the cooled melted butter and the egg mixture from Step 2 into the dry ingredients from Step 3, stirring until just combined—don't overmix, as this keeps the texture tender. Gently fold in the walnuts, pecans, and chocolate chips, distributing them evenly throughout the batter. I like to reserve a small handful of chocolate chips and nuts to sprinkle on top before baking for a more appealing presentation.
• Remove the pie crust from the freezer and place it on a baking sheet (this catches any drips and makes handling easier). Pour the filling from Step 4 into the cold crust, smoothing the top gently. Bake for 45-50 minutes, until the filling is set around the edges but the center still has a slight jiggle—it will continue to set as it cools.
• Remove the pie from the oven and let it cool on the baking sheet for at least 30 minutes, then transfer it to a wire rack to cool completely. The pie will firm up significantly as it cools, making it much easier to slice cleanly—resist the urge to cut into it while warm, as the filling will be too soft and will fall apart.