How to Make Derby Pie That Tastes Like Churchill Downs

Written by Sandra P. Hays in Uncategorized

You want a Derby Pie that tastes like it was just pulled from a Churchill Downs dessert cart. You’re picturing a flaky crust, gooey chocolate-and-nut filling, and a hint of bourbon and vanilla. This guide shows you how to make Derby Pie that tastes like Churchill Downs, with specific measurements, timing, and pro tips so you’ll get the same rich, balanced flavor every time.

Read on and you'll learn the exact ingredients, step-by-step instructions, and finishing touches for a pie that looks and tastes like race day.

What You'll Need: Derby Pie ingredients and tools

Ingredients:

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 2 large eggs
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 6 tbsp unsalted butter, melted and cooled
  • 1 tbsp vanilla extract
  • 2 tbsp bourbon (optional but Churchill Downs-like)
  • 1 cup chopped pecans (toasted for flavor)
  • 3/4 cup chopped dark chocolate or chocolate chips
  • Pinch of salt

Tools:

  • 9-inch pie dish, mixing bowls, whisk, rubber spatula, measuring cups, oven thermometer.

Tips:

  • Toast pecans for 5–7 minutes at 350°F for deeper flavor.
  • Use real vanilla and good dark chocolate for rich taste.

Preparing Your Ingredients for Derby Pie

Prep steps:

  1. Toast pecans on a baking sheet at 350°F for 5–7 minutes. Cool, then chop.
  2. Chop chocolate into rough pieces if using a bar.
  3. Melt butter and let it cool slightly so it doesn’t cook the eggs.
  4. Preheat oven to 350°F and place a rack in the lower third.

Pro tips:

  • Measure brown sugar by packing it into the cup for consistent sweetness.
  • If you prefer a nuttier profile, grind half the pecans and fold in the rest chopped.

Step-by-Step Instructions: How to Make Derby Pie that Tastes Like Churchill Downs

  1. Whisk together 2 eggs, 1 cup brown sugar, and 1/2 cup granulated sugar until smooth.
  2. Whisk in 6 tbsp melted butter, 1 tbsp vanilla, and 2 tbsp bourbon until combined.
  3. Fold in 1 cup toasted pecans and 3/4 cup chopped dark chocolate.
  4. Pour filling into the unbaked 9-inch pie crust, smoothing the top.

Baking:

  • Bake at 350°F for 45–55 minutes. The center should be slightly jiggly but not liquid.
  • If edges brown too quickly, shield crust with foil after 25–30 minutes.

Warnings and checks:

  • Use an oven thermometer for accuracy.
  • Overbaking causes a dry, hard filling—remove when center still has slight give.

Finishing, Serving, and Storage Tips for Derby Pie

Finishing:

  • Let the pie cool at least 2 hours for the filling to set. For clean slices, chill 30 minutes more.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream and a mint sprig.

Storage:

  • Store covered at room temperature up to 2 days, or refrigerated up to 5 days.
  • To freeze: wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.

Variations and substitutions:

  • Swap bourbon for coffee liqueur for deeper chocolate notes.
  • Use walnuts instead of pecans if preferred.
  • For a less-sweet version, reduce brown sugar by 1/4 cup.

Troubleshooting:

  • Fissured top? You baked too long or oven too hot.
  • Runny center? Bake an extra 5–10 minutes and check again.
  • Soggy bottom? Blind-bake crust for 10 minutes before filling.

Let the aroma of butter, toasted pecans, and bourbon guide your timing. A well-made Derby Pie should be balanced: crunchy nuts, silky chocolate, and a rich caramel-like custard.

You just learned how to make Derby Pie that tastes like Churchill Downs — flaky crust, gooey chocolate, toasted pecans, and a hint of bourbon. Pin this guide for your next race-day dessert and save time with the make-ahead tips. Which trick will you try first — toasting pecans, adding bourbon, or chilling before slicing? Ready to make this happen? Let’s do it!

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