The story of Kentucky Bourbon Pie is as rich as the dessert itself—rooted in Southern tradition, a touch of mystery, and a bit of legal drama.

The most famous version of this dessert is actually called Derby Pie, created in 1950 at the Melrose Inn by George Kern and his parents. The pie was originally made as a specialty dessert, featuring a combination of chocolate chips, walnuts, butter, sugar, and a splash of bourbon—an ingredient closely tied to Kentucky’s identity.

The name Derby Pie became associated with the excitement of the Kentucky Derby, helping cement its place as a signature dessert of the region.

The recipe became so popular that the Kern family, through their company Kern’s Kitchen, trademarked the name Derby Pie. To this day, they closely guard the original recipe and actively protect the name, so only pies made by Kern’s Kitchen can legally be called Derby Pie.

 Kentucky Bourbon Pie emerged as a more generic name to avoid trademark conflict.

Here’s Kentucky Bourbon Pie. Now all I need is my mint julip, and I’ll be ready for the Derby on Saturday!

Kentucky Bourbon Pie

Ingredients

  • 1 unbaked 9-in pie crust (frozen or use a refrigerated piecrust)
  • 1 cup chopped pecans
  • 1 cup semi-sweet mini chocolate chips
  • 3 large eggs
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup butter, melted & slightly cooled
  • 2 TBS all-purpose flour
  • 1 TBS vanilla extract
  • 2 TBS Bourbon

Directions

  1. Preheat the oven to 350°F degrees. If using frozen pie crust, set out for 15-20 minutes. Lightly prick bottom and sides.
  2. Spread chopped pecans and mini-chocolate chips over pie crust.
  3. In medium bowl, whisk eggs, sugar, melted butter, brown sugar, flour, vanilla extract and bourbon.
  4. Pour mixture over pecans and chocolate chips. Gently stir to incorporate pecans and chocolate.
  5. Bake for 55 minutes. If using frozen crust, bake for an additional 5 minutes on the lowest rack.

Allow pie to cool 2-3 hours before slicing. Refrigerate after serving. Add a scoop of vanilla ice cream for maximum enjoyment. This pie is traditionally served at the Kentucky Derby—the first Saturday in May.

Search ingredients at FOOD CITY.

 

Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.

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