18 Delicious Derby Pie Recipes for Every Occasion

Unleash your inner baker with our roundup of 18 Delicious Derby Pie Recipes for Every Occasion! Whether you’re craving a classic chocolate-walnut combo or eager to try a creative twist, we’ve got a slice for every taste and event. Perfect for potlucks, holidays, or just because, these pies promise to delight. So, preheat your oven and let’s dive into these irresistible treats that’ll have everyone asking for seconds!

Classic Kentucky Derby Pie

Just in time for Derby season, this Classic Kentucky Derby Pie combines chocolate, pecans, and a flaky crust in every bite. It’s a crowd-pleaser that’s as easy to make as it is to devour.

Ingredients

• 1 cup granulated sugar (I find it blends better when sifted)
• 1/2 cup all-purpose flour (for that perfect thickening)
• 2 large eggs (room temperature eggs mix more smoothly)
• 1 cup unsalted butter, melted (extra creamy for a richer taste)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup semi-sweet chocolate chips (I like a mix of mini and regular for texture)
• 1 cup chopped pecans (toasted lightly for extra crunch)
• 1 unbaked 9-inch pie crust (homemade or store-bought, your choice)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven ensures even baking.
2. In a large bowl, whisk together the sugar and flour until no lumps remain.
3. Beat in the eggs one at a time, then stir in the melted butter and vanilla extract. Tip: Let the butter cool slightly to avoid cooking the eggs.
4. Fold in the chocolate chips and pecans until evenly distributed. The mixture will be thick.
5. Pour the filling into the unbaked pie crust, spreading it out evenly. Tip: Use a spatula lightly greased with butter to prevent sticking.
6. Bake for 45-50 minutes, or until the top is golden and the center is just set. Tip: Cover the edges with foil if they brown too quickly.
7. Remove from the oven and let cool on a wire rack for at least 2 hours before serving. This allows the pie to set properly.

Out of the oven, this pie boasts a gooey center with a crispy top. Serve it warm with a scoop of vanilla ice cream for a decadent twist.

Chocolate Walnut Derby Pie

Very few desserts combine the richness of chocolate with the crunch of walnuts quite like this pie. It’s a Southern classic that’s as easy to make as it is delicious to eat.

Ingredients

– 1 cup light corn syrup (I find it gives the perfect sweetness without overpowering)
– 3 large eggs, room temperature (they blend better when not cold)
– 1 cup granulated sugar
– 1/2 cup melted butter (unsalted is my preference for better control over sweetness)
– 1 tsp vanilla extract (the real deal, not imitation)
– 1 cup semi-sweet chocolate chips (I like Ghirardelli for their meltability)
– 1 cup chopped walnuts (toast them lightly for extra flavor)
– 1 unbaked 9-inch pie crust (homemade or store-bought, both work)

Instructions

1. Preheat your oven to 350°F. This ensures even baking from the start.
2. In a large bowl, whisk together the corn syrup, eggs, sugar, melted butter, and vanilla extract until smooth. Tip: A stand mixer makes this step a breeze.
3. Stir in the chocolate chips and chopped walnuts until evenly distributed. Tip: Reserve a few walnuts for topping if you like extra crunch.
4. Pour the mixture into the unbaked pie crust, spreading it evenly. Tip: Place the pie on a baking sheet to catch any drips.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted in the center should come out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to firm up.
This pie offers a gooey chocolate center with a crunchy walnut topping. Try serving it warm with a scoop of vanilla ice cream for a contrast in temperatures.

Pecan Chocolate Chip Derby Pie

Luscious and rich, this Pecan Chocolate Chip Derby Pie is a Southern classic with a twist. Perfect for any gathering, it’s a guaranteed crowd-pleaser.

Ingredients

• 1 cup pecans, chopped (toast them for extra flavor)
• 1 cup semisweet chocolate chips (I love Ghirardelli for their meltiness)
• 1/2 cup unsalted butter, melted (European-style butter adds depth)
• 1 cup granulated sugar (organic gives a cleaner taste)
• 1/2 cup all-purpose flour (King Arthur is my go-to)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (pure, not imitation)
• 1/4 tsp salt (sea salt enhances the chocolate)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no shame)

Instructions

1. Preheat oven to 350°F. This ensures even baking.
2. In a large bowl, mix melted butter and sugar until smooth. Tip: A whisk works best here.
3. Add eggs one at a time, blending well after each. Room temp eggs prevent curdling.
4. Stir in vanilla and salt. Pure vanilla makes a difference.
5. Gently fold in flour until just combined. Overmixing leads to toughness.
6. Add pecans and chocolate chips. Toasted pecans add a nutty depth.
7. Pour mixture into pie crust. Spread evenly with a spatula.
8. Bake for 40-45 minutes until the top is golden and set. A toothpick should come out clean.
9. Cool on a wire rack for at least 1 hour. Patience ensures clean slices.

Mouthwateringly decadent, this pie boasts a gooey center with crispy edges. Serve warm with vanilla ice cream for a sublime contrast.

Bourbon Derby Pie

Perfect for any gathering, Bourbon Derby Pie combines rich flavors in a no-fuss dessert. Packed with chocolate and nuts, it’s a crowd-pleaser.

Ingredients

• 1 cup sugar – I find granulated works best for a smooth filling.
• 1/2 cup all-purpose flour – Sifted to avoid lumps.
• 2 eggs – Room temperature blends easier.
• 1/2 cup melted butter – Unsalted lets you control the saltiness.
• 1/4 cup bourbon – The better the bourbon, the better the pie.
• 1 cup chopped walnuts – Toast them for extra crunch.
• 1 cup semi-sweet chocolate chips – I prefer chunks for gooier pockets.
• 1 tsp vanilla extract – Pure extract makes a difference.
• 1 unbaked 9-inch pie crust – Homemade or store-bought, both work.

Instructions

1. Preheat oven to 350°F. This ensures even baking.
2. In a large bowl, mix sugar and flour. Whisk to combine.
3. Add eggs and melted butter. Stir until smooth.
4. Pour in bourbon and vanilla. Mix well.
5. Fold in walnuts and chocolate chips. Distribute evenly.
6. Pour filling into pie crust. Smooth the top with a spatula.
7. Bake for 40-45 minutes. The center should be set but slightly wobbly.
8. Cool on a wire rack for at least 2 hours. This sets the filling perfectly.

Serve slightly warm for a melt-in-your-mouth experience. The bourbon adds a subtle warmth, making it ideal with vanilla ice cream.

Vegan Derby Pie

Let’s dive into making a Vegan Derby Pie, a decadent dessert that’s surprisingly easy to whip up. This pie is a crowd-pleaser, perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup coconut oil, solid (chill it for 10 minutes if it’s too soft)
• 3 tbsp ice water (just enough to bring the dough together)
• 1 cup pecans, chopped (toasting them first adds a deeper flavor)
• 1 cup dark chocolate chips (I prefer Ghirardelli for their meltability)
• 1/2 cup maple syrup (the real deal, not pancake syrup)
• 1/4 cup almond milk (unsweetened works best here)
• 1 tsp vanilla extract (always pure, never imitation)

Instructions

1. Preheat your oven to 350°F. This ensures a consistent baking temperature.
2. In a large bowl, mix flour and solid coconut oil until crumbly. Tip: Use a pastry cutter for even blending.
3. Gradually add ice water, 1 tbsp at a time, until dough forms. Be careful not to overwork it.
4. Press dough into a 9-inch pie dish, ensuring an even layer. Chill for 15 minutes to prevent shrinking.
5. Blind bake the crust for 10 minutes. This step prevents a soggy bottom.
6. While crust bakes, mix pecans, chocolate chips, maple syrup, almond milk, and vanilla in a bowl.
7. Pour filling into the pre-baked crust, spreading evenly. Return to oven for 25 minutes.
8. Let the pie cool completely before slicing. This allows the filling to set properly.

Key to this pie’s appeal is its rich, gooey center contrasted with the crisp crust. Serve it slightly warm with a scoop of vegan vanilla ice cream for an indulgent treat.

Gluten-Free Derby Pie

Very few desserts strike the perfect balance between rich and comforting like a gluten-free Derby Pie. This version keeps all the traditional flavors without the gluten.

Ingredients

• 1 cup gluten-free flour blend (I swear by Bob’s Red Mill for consistency)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup sugar (a mix of brown and white gives depth)
• 2 large eggs (room temp eggs blend smoother)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 cup chopped walnuts (toasted for extra crunch)
• 1 cup semi-sweet chocolate chips (I prefer Ghirardelli for quality)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch pie dish thoroughly.
2. In a large bowl, mix the melted butter and sugar until well combined.
3. Add the eggs one at a time, beating well after each addition. Tip: Scrape the bowl sides to ensure even mixing.
4. Stir in the vanilla extract and salt.
5. Gradually fold in the gluten-free flour blend until just combined. Tip: Overmixing can make the crust tough.
6. Gently mix in the walnuts and chocolate chips.
7. Pour the batter into the prepared pie dish, smoothing the top with a spatula.
8. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean. Tip: Check at 25 minutes to avoid overbaking.
9. Let the pie cool on a wire rack for at least 30 minutes before slicing.

Zesty and rich, this pie offers a gooey chocolate center with a crisp crust. Serve warm with a scoop of vanilla ice cream for an irresistible contrast.

Mini Derby Pies

Oven-ready in minutes, these Mini Derby Pies pack a punch of flavor in every bite. Perfect for parties or a sweet treat, they’re a crowd-pleaser.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistency)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter elevates the crust)
• 1/4 cup cold water (ice-cold works best for flaky layers)
• 1 cup chopped pecans (toasted lightly for extra crunch)
• 1/2 cup semi-sweet chocolate chips (Ghirardelli’s melt beautifully)
• 2 large eggs, room temperature (they blend smoother)
• 1 cup brown sugar, packed (dark brown adds depth)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 tsp salt (sea salt enhances the chocolate)

Instructions

1. Preheat oven to 350°F. Line a mini muffin tin with paper liners.
2. In a food processor, pulse flour and butter until mixture resembles coarse crumbs. Tip: Don’t overmix to keep the crust tender.
3. Gradually add water, pulsing until dough just comes together.
4. Press dough into liners, forming small cups. Chill for 10 minutes to prevent shrinking.
5. Bake crusts for 5 minutes until lightly golden. Tip: Use pie weights or dry beans to avoid puffing.
6. Meanwhile, whisk eggs, brown sugar, vanilla, and salt in a bowl until smooth.
7. Stir in pecans and chocolate chips. Tip: Reserve some chips to sprinkle on top for a pretty finish.
8. Fill each crust with the mixture, leaving a small space at the top.
9. Bake for 15 minutes, or until filling is set and crust edges are golden.
10. Let cool in tin for 5 minutes, then transfer to a wire rack.

Lusciously rich and nutty, these pies offer a delightful contrast between the crisp crust and gooey center. Serve warm with a scoop of vanilla ice cream for an indulgent twist.

Derby Pie Cheesecake

Bold flavors meet in this Derby Pie Cheesecake, a decadent twist on two classics. Perfect for any gathering, it’s rich, satisfying, and surprisingly straightforward to make.

Ingredients

• 1 1/2 cups graham cracker crumbs (I like a bit of texture, so I don’t crush them too fine.)
• 1/2 cup melted butter (Unsalted is my preference for better control over sweetness.)
• 24 oz cream cheese, room temperature (Essential for a smooth, lump-free filling.)
• 1 cup sugar (Adjust slightly if you prefer less sweetness.)
• 3 large eggs (Room temperature eggs blend more smoothly into the batter.)
• 1 tsp vanilla extract (Pure vanilla makes a noticeable difference.)
• 1 cup chopped pecans (Toast them lightly for extra flavor.)
• 1/2 cup chocolate chips (I use semi-sweet for a balanced taste.)
• 1/2 cup bourbon (A good quality bourbon elevates the pie’s flavor profile.)

Instructions

1. Preheat oven to 325°F. This ensures even cooking from the start.
2. Mix graham cracker crumbs and melted butter until well combined. Press firmly into a 9-inch springform pan to form the crust.
3. Bake crust for 10 minutes. Let it cool slightly while you prepare the filling.
4. Beat cream cheese and sugar on medium speed until smooth. Tip: Scrape the bowl sides to ensure no lumps remain.
5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
6. Fold in pecans, chocolate chips, and bourbon gently to distribute evenly.
7. Pour filling over the crust. Smooth the top with a spatula.
8. Bake for 50-55 minutes until the center is almost set but still slightly wobbly. Tip: A water bath can prevent cracks.
9. Turn off the oven. Leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
10. Refrigerate for at least 4 hours, preferably overnight, before serving. Tip: This patience pays off in texture.

Serve this cheesecake slightly chilled to highlight its creamy texture and rich flavors. A drizzle of caramel or a scoop of vanilla ice cream complements it beautifully.

Derby Pie Brownies

Baking these Derby Pie Brownies combines the best of both worlds: the gooey richness of brownies with the nutty, bourbon-kissed charm of Derby pie. Perfect for when you can’t decide between the two.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups granulated sugar
• 4 large eggs (room temp eggs blend smoother)
• 1 tsp vanilla extract
• 1/2 cup cocoa powder (Dutch-processed gives a deeper chocolate taste)
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 cup chopped walnuts (toasted for extra crunch)
• 1/2 cup chocolate chips (I prefer dark chocolate for balance)
• 1/4 cup bourbon (a Kentucky staple for authenticity)

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. Melt butter in a saucepan over low heat. Stir in sugar until combined.
3. Remove from heat. Whisk in eggs one at a time, then vanilla.
4. Sift in cocoa powder, flour, and salt. Fold gently to avoid overmixing.
5. Mix in walnuts, chocolate chips, and bourbon. The batter will be thick.
6. Spread evenly into the prepared pan. Bake for 25-30 minutes until the edges pull away.
7. Cool completely in the pan before slicing. Tip: For clean cuts, use a hot knife.

Serve these brownies slightly warm with a scoop of vanilla ice cream. The bourbon adds a subtle warmth, while the walnuts provide a satisfying crunch. Store any leftovers in an airtight container—if they last that long.

Derby Pie Cookies

Whipping up Derby Pie Cookies is a breeze, and they’re a hit at any gathering. These bite-sized treats pack all the flavors of the classic pie into a convenient cookie form.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 1/2 cup brown sugar (dark brown adds a deeper flavor)
• 1 large egg (room temp eggs incorporate better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup chopped pecans (toast them for extra crunch)
• 1/2 cup semi-sweet chocolate chips (I prefer Ghirardelli)
• 1/4 cup bourbon (a Kentucky staple for authenticity)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually mix in the flour until just combined. Tip: Overmixing leads to tough cookies.
5. Fold in pecans, chocolate chips, and bourbon. Tip: Let the dough chill for 30 minutes for easier handling.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until edges are golden but centers are still soft. Tip: They firm up as they cool.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Vibrant with the warmth of bourbon and the richness of chocolate, these cookies offer a chewy center and crispy edges. Serve them alongside a glass of cold milk or a scoop of vanilla ice cream for an indulgent twist.

Derby Pie Cupcakes

Absolutely irresistible, these Derby Pie Cupcakes blend the rich flavors of chocolate and pecans into a delightful handheld treat.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 2 large eggs (room temp eggs mix better, trust me)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup semi-sweet chocolate chips (Ghirardelli’s melt like a dream)
• 1/2 cup chopped pecans (toasted for extra crunch)
• 1 tsp vanilla extract (pure, not imitation)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter and sugar until smooth.
3. Add the eggs one at a time, whisking well after each addition. Tip: This ensures a smooth batter.
4. Stir in the vanilla extract.
5. Sift in the flour and salt, mixing just until combined. Tip: Overmixing leads to tough cupcakes.
6. Fold in the chocolate chips and pecans. Tip: Reserve some to sprinkle on top for a pretty finish.
7. Divide the batter evenly among the prepared liners, filling each 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Decadently moist with a crunchy top, these cupcakes are best served warm with a scoop of vanilla ice cream.

Derby Pie Ice Cream

Kick off your summer with this Derby Pie Ice Cream, a decadent twist on the classic Kentucky dessert. It’s rich, nutty, and utterly irresistible, blending the best of pie and ice cream into one frozen treat.

Ingredients

– 2 cups heavy cream (go for the high-fat version for extra creaminess)
– 1 cup whole milk (I swear by organic for the best flavor)
– 3/4 cup granulated sugar (adjust if you like it less sweet)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 5 large egg yolks (room temp eggs blend smoother)
– 1 tsp vanilla extract (pure extract makes all the difference)
– 1/2 cup chopped pecans (toasted for that extra crunch)
– 1/2 cup mini chocolate chips (I prefer dark chocolate for a bitter contrast)
– 1/4 cup bourbon (a Kentucky staple, but optional for the alcohol-free version)

Instructions

1. In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat until sugar dissolves, about 5 minutes. Do not boil.
2. In a separate bowl, whisk egg yolks until pale. Gradually whisk in 1/2 cup of the hot cream mixture to temper the eggs.
3. Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
4. Remove from heat. Stir in vanilla extract and bourbon (if using). Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
5. Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions, about 20-25 minutes.
6. In the last 5 minutes of churning, add pecans and chocolate chips.
7. Transfer to a freezer-safe container. Freeze for at least 2 hours before serving.
Just like that, you’ve got a creamy, dreamy Derby Pie Ice Cream with a perfect balance of textures. Serve it sandwiched between two chocolate chip cookies for an epic ice cream sandwich, or simply enjoy it by the scoop on a hot day.

Derby Pie Pancakes

Mornings call for something special, and these Derby Pie Pancakes deliver. They’re a twist on the classic, packed with flavors that wake you up better than coffee.

Ingredients

– 1 cup all-purpose flour (I swear by King Arthur for consistency)
– 1 tbsp sugar (a little sweetness goes a long way)
– 1 tsp baking powder (freshness matters, check the date)
– 1/2 tsp salt (I prefer sea salt for its clean taste)
– 1 cup buttermilk (room temp blends smoother)
– 1 large egg (room temp eggs incorporate better)
– 2 tbsp melted butter (unsalted lets you control the saltiness)
– 1/2 cup chopped pecans (toast them for extra crunch)
– 1/2 cup chocolate chips (I like dark chocolate for balance)
– 1 tsp vanilla extract (real vanilla makes a difference)

Instructions

1. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, mix buttermilk, egg, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay.
4. Fold in pecans and chocolate chips gently to keep the batter light.
5. Heat a non-stick skillet over medium heat (350°F is ideal).
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
7. Flip carefully. Cook until golden brown, another 1-2 minutes.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
Crispy edges with a soft center make these pancakes a textural dream. The chocolate and pecans offer a rich contrast, perfect with a drizzle of maple syrup or a dollop of whipped cream.

Derby Pie Milkshake

A Derby Pie Milkshake combines the rich flavors of the classic Kentucky dessert with the creamy delight of a milkshake. Perfect for summer evenings or as a decadent treat any time of year.

Ingredients

– 1 cup vanilla ice cream (I always go for the premium stuff; it makes a difference.) – 1/2 cup milk (Whole milk gives the creamiest texture, but almond milk works for a lighter version.) – 1/4 cup Derby Pie pieces (Homemade or store-bought, ensure they’re chilled for easier blending.) – 2 tbsp chocolate syrup (Dark chocolate syrup adds a nice depth.) – 1/2 tsp vanilla extract (Pure extract, not imitation, for the best flavor.) – Whipped cream and extra Derby Pie pieces for garnish (Because more is more.)

Instructions

1. Add the vanilla ice cream, milk, Derby Pie pieces, chocolate syrup, and vanilla extract to a blender. 2. Blend on high speed for 30 seconds, or until smooth. Tip: If the shake is too thick, add milk a tablespoon at a time until desired consistency is reached. 3. Pour the milkshake into a tall glass. Tip: For an extra chill, place the glass in the freezer for 5 minutes before serving. 4. Top with whipped cream and sprinkle with extra Derby Pie pieces. Tip: A drizzle of extra chocolate syrup on top adds a nice touch. The result is a thick, creamy milkshake with chunks of Derby Pie in every sip, offering a perfect balance of chocolate, nuts, and bourbon flavors. Serve with a straw and a spoon to get every last bit.

Derby Pie Truffles

Fancy a bite-sized treat that packs all the flavors of a classic Derby Pie? These truffles are your answer, combining chocolate, pecans, and a hint of bourbon for a decadent snack.

Ingredients

• 1 cup semi-sweet chocolate chips (I like Ghirardelli for their smooth melt)
• 1/2 cup finely chopped pecans (toast them for extra crunch)
• 1/4 cup bourbon (choose a Kentucky bourbon for authenticity)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tbsp unsalted butter (room temp blends easier)
• 1 tsp vanilla extract (pure extract makes a difference)

Instructions

1. Melt chocolate chips in a double boiler over medium heat, stirring constantly until smooth. Tip: Keep the water simmering, not boiling, to prevent seizing.
2. Remove from heat. Stir in butter until fully incorporated. Tip: The residual heat will melt the butter; no need for extra heat.
3. Mix in powdered sugar, bourbon, and vanilla extract until the mixture is uniform. Tip: If the mixture is too thick, a splash of bourbon can loosen it.
4. Fold in chopped pecans. Ensure they’re evenly distributed for texture in every bite.
5. Chill the mixture in the refrigerator for 30 minutes, or until firm enough to handle. Tip: Cover with plastic wrap to prevent drying out.
6. Roll into 1-inch balls. Place on a parchment-lined tray. Chill for another 15 minutes to set.

Lusciously rich with a crunchy bite, these truffles are perfect for gifting or as a sophisticated dessert at your next gathering. Serve them on a platter with a dusting of cocoa powder for an elegant touch.

Derby Pie Bread Pudding

Bold flavors meet comfort in this Derby Pie Bread Pudding, a decadent twist on the classic. Perfect for using up stale bread, it’s a crowd-pleaser with minimal fuss.

Ingredients

– 4 cups day-old bread, cubed (I like a mix of brioche and whole wheat for texture)
– 1 cup semi-sweet chocolate chips (a heaping cup never hurt anyone)
– 1/2 cup chopped pecans, toasted (toasting brings out their nuttiness)
– 3 large eggs, room temperature (they blend smoother)
– 1 1/2 cups whole milk (the richer, the better)
– 1/2 cup heavy cream (for that luxurious mouthfeel)
– 1/2 cup granulated sugar (adjust if your sweet tooth isn’t as big as mine)
– 1 tsp vanilla extract (pure, always)
– 1/2 tsp salt (balances the sweetness)
– 1/4 cup bourbon (optional, but highly recommended for authenticity)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, toss the bread cubes, chocolate chips, and pecans together. Spread evenly in the prepared dish.
3. In another bowl, whisk the eggs, milk, cream, sugar, vanilla, salt, and bourbon until fully combined. Tip: Strain the mixture for a smoother custard.
4. Pour the custard over the bread mixture, pressing down gently to ensure all pieces are soaked. Let it sit for 15 minutes for maximum absorption.
5. Bake for 45-50 minutes, until the top is golden and the center is just set. Tip: Cover with foil if the top browns too quickly.
6. Let cool for 10 minutes before serving. Tip: A dollop of whipped cream or a scoop of vanilla ice cream elevates it.
Gorgeously rich and comforting, this pudding boasts a creamy interior with crispy edges. Serve warm for the chocolate to be delightfully gooey.

Derby Pie French Toast

Unleash a decadent twist on breakfast with this Derby Pie French Toast. It’s a rich, chocolatey nod to the classic Kentucky dessert, perfect for lazy weekend mornings.

Ingredients

– 4 slices thick-cut brioche bread (stale works best for soaking up the custard)
– 2 large eggs (I prefer room temp eggs here for a smoother mixture)
– 1/2 cup whole milk (for richness, but any milk works)
– 1/4 cup heavy cream (because why not?)
– 1/4 cup granulated sugar (adjust if your chocolate chips are sweet)
– 1 tsp vanilla extract (the real deal, please)
– 1/2 cup semi-sweet chocolate chips (I like a mix of mini and regular for texture)
– 1/2 cup chopped pecans (toasted for extra crunch)
– 2 tbsp unsalted butter (for frying, extra virgin olive oil is my go-to for a lighter version)
– Pinch of salt (to balance the sweetness)

Instructions

1. In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and a pinch of salt until fully combined.
2. Heat a large non-stick skillet over medium heat and melt 1 tbsp of butter.
3. Dip each slice of brioche into the egg mixture, allowing it to soak for 10 seconds per side.
4. Place the soaked bread in the skillet and cook for 2-3 minutes per side, until golden brown.
5. Sprinkle chocolate chips and pecans on one slice while the second side cooks, allowing them to melt slightly.
6. Repeat with remaining slices, adding more butter to the skillet as needed.
7. Serve immediately, stacking slices with melty chocolate and nuts between layers.
Perfectly crispy on the outside, soft and custardy inside, this French toast is a chocolate lover’s dream. Drizzle with maple syrup or a dollop of whipped cream for an extra indulgent touch.

Derby Pie Smoothie

Craving a twist on the classic Derby Pie? This smoothie blends all the beloved flavors into a drinkable delight.

Ingredients

• 1 cup cold brewed coffee (I find it enhances the chocolate notes)
• 1 frozen banana (ripe ones add natural sweetness)
• 1/2 cup walnuts (toasted for extra crunch)
• 2 tbsp chocolate chips (dark chocolate is my preference)
• 1 tbsp bourbon (optional, but highly recommended for authenticity)
• 1/2 cup vanilla ice cream (for creaminess)
• 1/2 tsp cinnamon (a pinch more if you love spice)

Instructions

1. Pour 1 cup cold brewed coffee into a blender.
2. Add 1 frozen banana to the blender.
3. Measure 1/2 cup toasted walnuts and add them in.
4. Drop in 2 tbsp dark chocolate chips.
5. For a kick, include 1 tbsp bourbon.
6. Scoop 1/2 cup vanilla ice cream into the mix.
7. Sprinkle 1/2 tsp cinnamon over the ingredients.
8. Blend on high for 45 seconds, or until smooth. Tip: If too thick, add a splash of milk.
9. Pour into a chilled glass immediately. Tip: A drizzle of chocolate syrup on the glass adds flair.
10. Garnish with a walnut half on top. Tip: Serve with a straw and a spoon for the best experience.

Perfectly creamy with a rich chocolate-coffee flavor, this smoothie is a dessert and a drink in one. Pair it with a shortbread cookie for dipping, or enjoy it as a midday pick-me-up.

Conclusion

Just like that, we’ve whisked through 18 scrumptious Derby pie recipes perfect for any gathering! Whether you’re a seasoned baker or just starting out, there’s a slice of inspiration here for everyone. We’d love to hear which recipes stole your heart—drop us a comment below. And if you found this roundup as delightful as we hope, don’t forget to share the love on Pinterest. Happy baking!

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