Sweet Kentucky Derby Chocolate Walnut Pie

Here is my favorite Kentucky Derby chocolate walnut pie recipe, with a vodka pie crust that bakes up perfectly flaky, and a rich filling loaded with chocolate chips, walnuts, bourbon, and a hint of espresso.

This pie is a showstopper at any spring gathering, especially around Derby time. The combination of chocolate and bourbon makes it taste fancy, but it’s actually pretty simple to put together. I like to serve it with a dollop of whipped cream on the side.

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What Kind of Walnuts Should I Use?

For this Kentucky Derby pie, you’ll want to use fresh walnuts that still have a good crunch and haven’t gone rancid. You can buy them already chopped or chop whole walnuts yourself – I actually prefer chopping them myself because you can control the size and ensure they’re nice and fresh. Give your walnuts a quick taste before adding them to the pie, since they can go bitter if they’ve been sitting in your pantry too long. If you want to take things up a notch, try toasting the walnuts in a dry skillet for a few minutes before adding them to the filling – this brings out their natural oils and adds a deeper, nuttier flavor to your pie.

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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:

• Vodka in pie crust: The vodka helps create a flaky crust without making it tough, but if you don’t have it, just use an extra 2 tablespoons of ice water instead. Your crust will still turn out great.
• Vegetable shortening: You can replace the shortening with an equal amount of cold butter if that’s what you have on hand. The crust will be slightly less flaky but still tasty.
• Bourbon: This is a Kentucky Derby pie, so bourbon really adds that signature flavor. But if you need to skip it, use 2 tablespoons of water mixed with ½ teaspoon of vanilla extract, or try dark rum for a different twist.
• Walnuts: Pecans are the most common swap and work perfectly in this recipe. You could also try almonds or hazelnuts, though pecans are traditional for Derby-style pies.
• Light corn syrup: Dark corn syrup works fine and will give you a deeper molasses flavor. In a pinch, you can make a substitute by heating ¾ cup granulated sugar with ⅓ cup water until dissolved.
• Semisweet chocolate chips: Feel free to use dark chocolate chips, milk chocolate chips, or even chopped chocolate bars. You can also mix in some white chocolate chips for variety.

Watch Out for These Mistakes While Baking

The biggest mistake with this pie is overbaking, which can turn the filling from a gooey, fudgy center into a dry, crumbly mess – 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 pie crust shield (or removing it too early) will leave you with burnt edges while the center is still undercooked, so make sure to cover those edges about halfway through baking.

Another common error is not letting the pie cool for the full 4 hours, which might seem like forever, but cutting into it too soon means the filling won’t have time to set properly and you’ll end up with a runny slice.

For an even better result, toast your walnuts in a dry skillet for a few minutes before adding them to the filling – this brings out their flavor and adds a nice crunch that contrasts perfectly with the smooth chocolate.

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What to Serve With Kentucky Derby Pie?

This rich, gooey pie is pretty decadent on its own, but a big scoop of vanilla ice cream on top takes it to the next level. The cold ice cream melting into the warm pie creates an amazing contrast that balances out all that chocolate and bourbon sweetness. If you’re serving this at a party or Derby Day gathering, whipped cream is another great option – you can even add a splash of bourbon to it if you’re feeling fancy. A cup of strong coffee or espresso on the side is perfect for cutting through the richness, and honestly, sometimes that’s all you need to make this dessert complete.

Storage Instructions

Store: Once your pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. If you want it to last longer, pop it in the fridge where it’ll stay good for about 5 days.

Freeze: This pie freezes really well if you want to make it ahead for Derby Day! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. It’s a great way to get a head start on your party prep.

Serve: Let frozen pie thaw in the fridge overnight, then bring it to room temperature before serving for the best flavor and texture. If you prefer it warm, heat individual slices in the microwave for about 15-20 seconds, or warm the whole pie in a 300°F oven for 10-15 minutes.

Estimated Nutrition

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

• Calories: 4250-4450
• Protein: 50-56 g
• Fat: 270-285 g
• Carbohydrates: 470-495 g

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter (chilled and cut into 1/2-inch cubes)
• 1/4 cup vegetable shortening (very cold)
• 2 tablespoons vodka
• 2 tablespoons water

For the filling:

• 1/2 cup butter (melted and cooled)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3/4 cup light corn syrup
• 4 large eggs
• 1/4 cup bourbon
• 2 teaspoons vanilla extract
• 1/4 teaspoon espresso powder
• 1 1/2 cups walnuts (coarsely chopped)
• 3/4 cup semi-sweet chocolate chips
• 1/4 teaspoon salt

Step 1: Make the Pie Crust Dough

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 1/4 cup vegetable shortening
• 2 tablespoons vodka
• 2 tablespoons water

In a food processor, pulse together the flour, sugar, and salt until combined.

Add the chilled butter cubes and cold vegetable shortening, pulsing for 7-10 seconds until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat still visible—this creates the flaky layers we want.

Add the remaining flour and pulse 4-6 times to distribute it evenly.

Transfer the mixture to a bowl and stir in the vodka and water until the dough just comes together; don’t overmix.

I find vodka works better than water alone here because it evaporates faster during baking, resulting in a crispier crust.

Step 2: Shape and Chill the Crust

• dough from Step 1

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).

On a floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.

Transfer it to a 9-inch pie plate, letting the excess hang over the edges.

Trim the overhang to about 1 inch, then fold it under and crimp the edges decoratively with a fork or your fingers.

Chill the shaped crust in the freezer for at least 2 hours, or until very firm—this prevents shrinking during baking.

Step 3: Blind Bake the Crust

• chilled pie crust from Step 2

Preheat your oven to 350°F.

Line the chilled crust with parchment paper or foil and fill it with pie weights, dried beans, or sugar to keep the bottom from puffing up.

Bake for 40 minutes until the edges are set and lightly golden.

Remove the foil and weights carefully, then set the crust aside to cool slightly.

The crust doesn’t need to be fully baked at this point—it will finish cooking when the filling bakes.

Step 4: Prepare the Filling

• 1/2 cup butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3/4 cup light corn syrup
• 4 large eggs
• 1/4 cup bourbon
• 2 teaspoons vanilla extract
• 1/4 teaspoon espresso powder
• 1 1/2 cups walnuts
• 3/4 cup semi-sweet chocolate chips
• 1/4 teaspoon salt

While the crust bakes, combine the melted butter, brown sugar, and granulated sugar in a large bowl.

Add the eggs one at a time, whisking well after each addition to incorporate air and create a frothy, emulsified filling.

Whisk in the bourbon, vanilla extract, and espresso powder until smooth and well combined.

The espresso powder won’t taste like coffee—it deepens the chocolate flavor instead.

Fold in the coarsely chopped walnuts and semi-sweet chocolate chips along with the salt, stirring gently to distribute them evenly.

Step 5: Fill and Bake the Pie

• partially baked crust from Step 3
• filling from Step 4

Pour the filling from Step 4 into the partially baked crust from Step 3.

To prevent the edges from over-browning, cover the crust rim with a pie shield or a strip of aluminum foil.

Bake at 350°F for 50-60 minutes, until the filling is mostly set but still slightly jiggly in the very center—it will continue to set as it cools.

I always check for doneness by gently shaking the pie; if only the center wobbles slightly, it’s done.

Step 6: Cool and Serve

• baked pie from Step 5

Remove the pie from the oven and let it cool to room temperature on a wire rack, about 1-2 hours.

Transfer it to the refrigerator and chill for at least 4 hours (or overnight) before slicing.

This resting time allows the filling to set completely and the flavors to meld beautifully.

Serve slices at room temperature or slightly chilled with whipped cream or vanilla ice cream if desired.

Sweet Kentucky Derby Chocolate Walnut Pie

Delicious Sweet Kentucky Derby Chocolate Walnut Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 8 slices

Calories 4350 kcal

Ingredients

  

For the crust

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter (chilled and cut into 1/2-inch cubes)
• 1/4 cup vegetable shortening (very cold)
• 2 tablespoons vodka
• 2 tablespoons water

For the filling

• 1/2 cup butter (melted and cooled)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3/4 cup light corn syrup
• 4 large eggs
• 1/4 cup bourbon
• 2 teaspoons vanilla extract
• 1/4 teaspoon espresso powder
• 1 1/2 cups walnuts (coarsely chopped)
• 3/4 cup semi-sweet chocolate chips
• 1/4 teaspoon salt

Instructions

 

• In a food processor, pulse together the flour, sugar, and salt until combined. Add the chilled butter cubes and cold vegetable shortening, pulsing for 7-10 seconds until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat still visible—this creates the flaky layers we want. Add the remaining flour and pulse 4-6 times to distribute it evenly. Transfer the mixture to a bowl and stir in the vodka and water until the dough just comes together; don't overmix. I find vodka works better than water alone here because it evaporates faster during baking, resulting in a crispier crust.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight). On a floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer it to a 9-inch pie plate, letting the excess hang over the edges. Trim the overhang to about 1 inch, then fold it under and crimp the edges decoratively with a fork or your fingers. Chill the shaped crust in the freezer for at least 2 hours, or until very firm—this prevents shrinking during baking.
• Preheat your oven to 350°F. Line the chilled crust with parchment paper or foil and fill it with pie weights, dried beans, or sugar to keep the bottom from puffing up. Bake for 40 minutes until the edges are set and lightly golden. Remove the foil and weights carefully, then set the crust aside to cool slightly. The crust doesn't need to be fully baked at this point—it will finish cooking when the filling bakes.
• While the crust bakes, combine the melted butter, brown sugar, and granulated sugar in a large bowl. Add the eggs one at a time, whisking well after each addition to incorporate air and create a frothy, emulsified filling. Whisk in the bourbon, vanilla extract, and espresso powder until smooth and well combined. The espresso powder won't taste like coffee—it deepens the chocolate flavor instead. Fold in the coarsely chopped walnuts and semi-sweet chocolate chips along with the salt, stirring gently to distribute them evenly.
• Pour the filling from Step 4 into the partially baked crust from Step 3. To prevent the edges from over-browning, cover the crust rim with a pie shield or a strip of aluminum foil. Bake at 350°F for 50-60 minutes, until the filling is mostly set but still slightly jiggly in the very center—it will continue to set as it cools. I always check for doneness by gently shaking the pie; if only the center wobbles slightly, it's done.
• Remove the pie from the oven and let it cool to room temperature on a wire rack, about 1-2 hours. Transfer it to the refrigerator and chill for at least 4 hours (or overnight) before slicing. This resting time allows the filling to set completely and the flavors to meld beautifully. Serve slices at room temperature or slightly chilled with whipped cream or vanilla ice cream if desired.