Notes from the Food & Wine Test Kitchen
Pastry chef David Lebovitz's Chocolate Bourbon Pecan Pie — aka Kentucky Derby pie in some circles — is everything you want in a dessert, whether to serve during the race, at a potluck or gathering, or for an easy holiday dessert. The all-butter piecrust is a cinch to throw together thanks to your food processor, and the dough can be made weeks or months in advance and frozen, if you'd like to get ahead. A nip of sweet, caramel-scented bourbon adds depth to the traditional super-sweet filling. Chocolate levels it up with rich texture and just a hint of balancing bitterness. Leaving some of the pecans whole gives this classic a slightly more refined look.
Frequently asked questions
What is Kentucky Derby chocolate pie made of?
This pie was created by the Kern family in 1954, when they managed the Melrose Inn restaurant in Prospect, Kentucky. Trademarked 15 years later, the original version — which is still being produced to this day by Kern's Kitchen in Louisville — has a dense chocolate-walnut filling baked in a traditional pie crust. The recipe is top secret, but bourbon is not an ingredient in Kern's original, though many adaptations include it. Pecans are often swapped in for the walnuts, as they are here.
Does alcohol cook out of pecan pie?
Yes, the alcohol evaporates from the pie as it bakes, leaving behind bourbon's caramel-vanilla notes without any of the boozy bite.
Ingredients
Crust
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1 1/4 cups all-purpose flour
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2 teaspoons sugar
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1/4 teaspoon kosher salt
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1 stick (4 ounces) cold unsalted butter, cut into pieces
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1/4 cup ice water
Filling
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2 cups pecans (about 7 ounces)
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3 large eggs
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3/4 cup dark brown sugar
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2/3 cup light corn syrup
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1 teaspoon pure vanilla extract
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2 tablespoons unsalted butter, melted
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3 tablespoons bourbon
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1/2 teaspoon kosher salt
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3/4 cup semisweet or bittersweet chocolate chips
Directions
Make the pie crust
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In a food processor, pulse the flour with the sugar and salt.
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Add the butter and pulse until the mixture resembles coarse meal.
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Transfer to a bowl and stir in the ice water.
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Knead the dough two or three times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
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On a lightly floured surface, roll out the dough to a 12-inch round.
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Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself, and crimp decoratively. Refrigerate until firm.
Make the filling
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Preheat the oven to 375°F. On a rimmed baking sheet, toast the pecans for about 8 minutes or until fragrant; coarsely chop.
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In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended.
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Stir in the pecans and chocolate chips until evenly distributed.
Bake the pie
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Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, tent the crust with foil halfway through the baking time.
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Transfer the pie to a rack and let cool for at least 1 hour before serving.
Make ahead
The pie can be stored at room temperature for up to 1 day. Rewarm at 325°F for 15 minutes.