No one outside of the Kern family truly knows the secret to the “Derby Pie” but many have attempted to recreate it. This chocolate walnut pie is as close to the real thing I’ve ever had.
It’s the Monday after Thanksgiving and what am I sharing? PIE! Seems like I should have posted this sooner doesn’t it? But there’s a method to my madness and it comes in the form of a virtual baby shower for Kayle of The Cooking Actress!
Kayle is my cookie idol, creating all kinds of delicious cookies that make me wish she lived closer (then again my jeans collection may be thankful). But I have had the pleasure of hanging out with her in real life, the last of which involved a foodie tour of Columbus. It was during this adventure that she told me about planning to expand their family soon so I was ecstatic to hear the news not long after!
While I didn’t create a cookie recipe for today’s celebration, this pie is what would happen if a pecan (or walnut) pie and a chocolate chip cookie got together and created their own child. This pie is called the Derby Pie, although technically I cannot call it that since it’s official recipe is guarded by the Kern family who first created it. So how about Kentucky Derby chocolate walnut pie?
There is some debate on the internet on whether this pie uses walnuts of pecans, and if it contains flour or not. I went with walnuts because that seems to be the consensus and added a little flour just because I thought it’d give it more of that cookie appeal that I so love in Derby pie. The result was perfection! It may not be the prettiest pie I’ve ever made, but it’s certainly up there for one of the best in flavor.
Also, check out the rest of the baby shower recipes made by my fellow hosts!
Turtle Thumbprint Cookies – by Confessions of a Confectionista
Cookie Dough Billionaire Bars – by That Skinny Chick Can Bake
Derby Pie – by The Spiffy Cookie
Chocolate Chip Rice Krispies Treat Cookies – by Pies and Plots
Eggnog Crinkle Cookies – by The Domestic Rebel
Cookie Dough Cups – by The Pajama Chef
Homemade Salted Caramel Oreos – by Eats with With Others
Double Chocolate Peppermint Cookies – by Blahnik Baker
One year ago: Weekly Meal Plan #40
Two years ago: Monthly RawSpiceBar Review
Three years ago: I Mustache You Some Questions
Four years ago: Cranberry-Walnut Oat Bread
Five years ago: Red Velvet Rice Krispie Treats
Seven years ago: Leftover Turkey Tetrazzini
1 refrigerated pie crust
3/4 cup semi-sweet chocolate chips
6 oz. walnut (or pecan) pieces
6 Tbsp unsalted butter, melted
1/2 cup sugar
1/4 cup dark brown sugar
1/2 cup corn syrup
1/4 cup maple syrurp
2 Tbsp bourbon
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
- Preheat the oven to 350 with the rack in the middle.
- Fit pie crust into a deep dish pie pan. Sprinkle the chocolate and nuts evenly in the bottom and set aside.
- In a medium bowl using a hand mixer, beat together the butter, syrups, and sugar until creamy. Add the eggs, bourbon, and vanilla and beat until incorporated. Add the flour and salt and beat again until incorporated.
- Pour the filling mixture into the pie crust and bake on the middle rack for 30 minutes. Move to the bottom rack and cook for another 15 minutes or until center is set.
- Remove from oven, place on a wire rack and allow to cool to room temperature before slicing and serving. (Can also microwave briefly and serve with ice cream.)
Source: Adapted from Kasey Trenum.