The Ultimate Kentucky Derby Pie Recipe

Published on by Tracy @ It's a T-Sweets Day!

Have you ever had a Derby Pie?  If you haven’t you are in for a real pie adventure.  If you have, then you know what I mean:). 

I would say that this is kind of like a giant chocolate chip cookie pie that is soft and kind of gooey on the inside and crispy cookie goodness on the outside.

This is one of those recipes that was given to me by a friend who got it from a friend who got it from a friend.  You know the kind,   She brought it to Thanksgiving a few years back, and we all LOVED it:)!

It is an extremely rich pie that pairs well with a glass of milk or a scoop of ice cream.  You can eat it while warm out of the oven or let it cool and firm up.  

Here is what it looks like hot out of the oven. Yum!

The filling is quick and easy to make.  It is thick and opaque looking when you put it in the crust.

When it cooks up, the top forms a chocolate chip cookie crust that is absolutely beautiful.  Really, it is just golden goodness:)

This pie takes quite a long time in the oven, but be patient, it’s worth it:). 

Kentucky Derby Pie

recipe by Tracy@ It’s a T-Sweets Day!

Ingredients—

  • 1c butter
  • 2c sugar
  • 1c flour
  • 4 eggs, beaten
  • 2tsp vanilla
  • 1 1/2c chocolate chips
  • 2c chopped pecans
  • 9″ unbaked pie shell

Directions—

Preheat oven to 350*.  In a large mixing bowl, combine butter, sugar, flour, eggs and vanilla.  Mix well.  Add chocolate chips and nuts and mix until well blended.  Spoon into pie crust.  Bake for 1 to -1 1/2 hours or until a knife inserted in the middle comes out clean.  If it is still runny after you take it out, just pop it back in and keep cooking,  it will come together.  Let cool for 10 minutes or longer for a firmer texture before serving.

I hope you will give this chocolate chip cookie Derby Pie a try.  It would be the perfect compliment to an Easter dinner feast!  Please let me know if you do:)

24 thoughts on “The Ultimate Kentucky Derby Pie Recipe”

    1. Hi Cathy! Good question:). I went online but didn’t understand weight conversion of 8oz butte 4oz flour 250 ml liquid. The best way for me to truly be accurate would be to find a cup or mug that is about 3″ x 2 ” or 7,5cn x. 5cm. We don’t measure by weight in the States. We measure by size. I hope you have a lid or glass this size and will give it a try. It is yummy!!

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  2. Tracy this is crazy! I made this last night for dessert for my son – before I saw your post!! We call it “Tollhouse Pie” but it’s the exact same recipe! It is so good and so easy to make. We love it with a scoop of Salted Caramel Truffle ice cream!! I’m looking at the leftovers (only about 2 wedges left) wondering if it would be a horrible thing if I have it for breakfast! We love this recipe and it’s my ‘go-to’ dessert to bring to friends’ houses for dinner get togethers! 😀

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      3. It is delicious!! I over baked it by a little but it was still so good, I’ll have to try it again sometime and be more careful with the timing. Thanks so much for sharing this recipe!

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      5. It did lose the gooey center, I think I lost track of how long it was in, and left it over 1 1/2 hours…I think checking at one hours would be good. Next time I need to set a timer.

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