This Kentucky bourbon pie is a southern classic, made with a creamy mix of chocolate chips and pecans. Perfect for serving during spring events like the Derby.

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Plated kentucky bourbon pie with whipped cream on top.

About Kentucky Bourbon Pie

The Kentucky Derby is one of those southern US traditions that doesn’t get nearly as much attention in other regions, like the west or southwest. Personally, I was never lucky enough to attend the Kentucky Derby, but I grew up around horse tracks (thanks to my dad) and know all about the atmosphere. And, for me, a big part of that atmosphere is the food.

This Kentucky bourbon pie is just one of those classic Derby eats that help build that atmosphere, and no matter what part of the country I’m in, I always like to make it when the weather gets warm.

Kentucky bourbon pie not yet cut.

What is Kentucky Derby chocolate pie?

A Kentucky bourbon pie is a chocolate pie laced with nuts (typically walnuts or pecans). It originated in Prospect, Kentucky at the Melrose Inn.

Can you make Kentucky bourbon pie in advance?

Yes! This is a dessert that can be served hot or chilled, so once the Derby pie is baked, it should be refrigerated until ready to serve. The pie can last for up to four days in the refrigerator.

If you’ve refrigerated your pie and want to serve it warm, it’s easy to heat up. Just preheat your oven to 350 degrees F and bake the pie (straight from the refrigerator) for 15-20 minutes.

Can you freeze Kentucky bourbon pie?

While you can freeze this pie, the pie will change during the freezing process (and may not be as good). For example, the pie might lose some integrity in texture (ingredients will separate) and the pie crust may become soggy.

If this doesn’t bother you, then follow these instructions for freezing:

  • Wrap pie tightly with plasitc wrap and aluminum foil (or just use a freezer bag).
  • Pie can be stored in the freezer for up to two months.
  • Thaw pie in the refrigerator overnight before eating.
Showing chocolate crust of kentucy bourbon pie.

Notes & tips for this chocolate pecan pie

  • When baking pies, I like to buy (or make) the pie crust separately so that I can use my own pie dishes for an extra touch of character. I have a simple white pie dish similar to this one and love using it for classic desserts like this.

More Kentucky Derby recipes

How to make Kentucky Bourbon Pie

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + large bowl), add eggs, brown sugar, corn syrup, flour, melted butter, sugar, bourbon, and vanilla extract to the bowl.

Step 2 – Gently blend the ingredients together until the egg yolks are broken and the flour is mostly incorporated.

Step 3 – Remove the bowl from the mixer, then pour in chocolate chips and pecans. Use a spatula to gently fold everything together.

Step 4 – Pour the prepared pie mixture into an unbaked pie crust. If needed, use the spatula to evenly spread out the chocolate chips and pecans.

Step 5 – Bake the pie.

Step 6 – Enjoy!

Recipe Details

Kentucky Bourbon Pie! A total southern tradition, this Kentucky bourbon pie is a creamy mix of chocolate chips and pecans. Whether you're watching the Derby or just need a crunchy chocolate fix, it's a must-make whenever the weather warms up! |
4.55 from 60 votes

Kentucky Bourbon Pie

15 minutes prep + 1 hour cook
643 kcal
Yields: 8 servings
This Kentucky bourbon pie is a southern classic, made with a creamy mix of chocolate chips and pecans. Perfect for serving during spring events like the Derby.



  • Preheat oven to 350 degrees F. Set up pie crust so that it’s ready to receive filling (room temperature and in the pan it will bake in).
  • Using a stand mixer (or a hand mixer + large bowl), beat eggs, brown sugar, corn syrup, all-purpose flour, melted butter, sugar, burbon, and vanilla extract on low until yolks are broken and there are no longer any bright-white clumps of flour, about 2-4 minutes.
  • Remove bowl from mixer and pour in chocolate chips and chopped pecans. Use a spatula to gently fold the chips and pecans into the batter.
  • Pour the pie mixture into the prepared pie crust. If needed, use a spatula to distribute the chips and pecans evenly in the pie.
  • Place pie on a baking sheet. If your pie has exposed pie crust around the rim, use a few strips of aluminum foil to tent over them so that they won't burn.
  • Bake pie for 50-60 minutes or until pie is set (does not move when jiggled). If you covered the pie crust with aluminum foil, remove the foil after 30 minutes, then bake for another 20-30 minutes.
  • Let pie cool for at least 10 minutes. Pie can be served warm or chilled. Store pie in the refrigerator for up to 4 days.


Serving: 1slice | Calories: 643kcal | Carbohydrates: 80g | Protein: 7g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 124mg | Sodium: 251mg | Potassium: 246mg | Fiber: 3g | Sugar: 59g | Vitamin A: 500IU | Calcium: 61mg | Iron: 3.1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Shirley Calzada

    Oh my!! I have this pie ready to go into the oven and the scent is already wonderful. I did lick a bit off my fingers and I just wanted to dive into the unbaked pie. I cannot wait to have a slice after it is baked. The family is coming over for Sunday dinner and I am certain it will be a hit. I used my favorite bourbon in it – Woodford Reserve Double Oaked. Thank you so much for this recipe.

    • Andrea
    • 5 stars

    The best pie I’ve ever made!!!! Only difference was I used unsalted butter

    • Cynthia Romine
    • 5 stars

    I made this scrumptious pie today. Didn’t change a thing. Perfect and will make again and will be happy to share the recipe.

    • Meg

    Do you recommend a specific bourbon? I have Makers for Mint Juleps, should I just use that?
    Also, if you use a pre-made (store-bought) pie crust, will it aff ct cooking time?

    • Pamela

    So excited to try this. Do you need to bake the pie crust before doing the pie?

    • Pamela

    Do you need to bake the pie crust before doing the pie?

    • KB

    Mine puffed up…a lot 😬 any idea why that would happen/what I did wrong?

      • Kelly

      If yours puffed up then there was too much air incorporated. “Gently Blend” your eggs and ingredients together.

    • Roseann Miraski

    Can I use walnuts instead of pecans!!

    • Shelley
    • 5 stars

    Made this for our Derby Party tonight. It was amazing!! I added a bit extra bourbon 🥃 and topped it with whole pecans. Thanks for the recipe.

    • Theresa

    Can I cut down on sugar without losing the Integrity of the pie.

      • Elizabeth Hooton

      Theresa, I’ve made this without that extra 1/4 c sugar and it worked like a charm. I also use the dark brown corn syrup, omit the bourbon and still get raves. Hope this helps. I don’t have a great looking site like this wonderful lady but I have been baking for 50 years and catered for 20. Isn’t this pie just fabulous???