From the category archives:


Kentucky Derby Pie

by Michael on November 18, 2012 · 0 comments

in Desserts,Recipes

Kentucky Derby Tart is also called, “Bourbon Pecan Pie,” or as the Kern’s Kitchen would trademark it in 1968, Kentucky Derby Pie. I have no idea how one would make an actual Derby Pie, nor have I ever had one. So sue!

Mom always made this in the fall, or when I would beg. Either way, there is never really a good reason to not make this. And for the most part it starts to show up in early May in the South.

We always used walnuts as the Kern’s do, and they are a good substitute. But once I moved to the South, I went with Southern ways – pecans and bourbon.

When a cup of coffee is not available to wash this down, bourbon neat is a fine substitute.

This is for my good friend and good old Kentucky girl Carrie. Enjoy!


2 Eggs
¾ cup sugar
¼ cup brown sugar
¼ cup flour (for a runnier pie, omit)
1 cup chopped pecans
1 cup semi sweet chocolate chips
1 stick butter (8 tablespoons)
1 teaspoon vanilla extract
1/3 cup good bourbon (optional)

One pie shell



Preheat oven to 350
Bake shell for 7 minutes and cool

Melt butter in a bowl
Add the sugars and stir
Add the eggs and beat in with a fork until mixed
Mix in the vanilla, bourbon and flour if using
(If you skip the bourbon, do not use the flour)
Add the nuts and chips and mix well

Pour into the shell and bake for 40 minutes

Remove and let completely cool before serving