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Chocolate and Nut Kentucky Pie

Chocolate and Nut Kentucky Pie

Serves: 8

Hands On Time: 

Total Time: 


1 cup walnuts
1 recipe for a single unbaked pie crust or one pre-made pie crust, thawed if frozen
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted
2 tablespoons Kentucky bourbon (optional)
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 cup bittersweet or semi-sweet chocolate chips
Vanilla ice cream, for serving (optional)


Heat the oven to 325 degrees. While the oven is heating, spread the walnuts on a baking sheet and toast until golden brown, about 10 minutes. Let cool and coarsely chop.

Using a rolling pin, roll out the pie dough on a well-floured counter and transfer it into a 9-inch pie plate. Gently press the dough into the edges of the pan and trim off any excess. Crimp the edges as desired. Refrigerate while preparing the filling.

In a large bowl, whisk together the brown sugar, granulated sugar and eggs. Whisk in the flour until smooth. Whisk in the butter, bourbon (if desired), vanilla and salt until smooth. Stir in the chocolate chips and the toasted walnuts.

Pour the batter into the chilled pie crust and smooth the top. Bake until golden brown and just set, about 1 hour. Let cool to room temperature before serving with ice cream, if desired.

About the recipe

The original name of this pie, which is often associated with the Kentucky Derby, is strictly copyrighted by Kern's Kitchen, a pie company based in Louisville. For our version, we've used equal parts chocolate and walnuts, and spiced up the filling with a generous splash of bourbon. Its sturdy, almost cookie-like filling makes this a great dessert to eat out of hand at any outdoor event. Feel free to make this using any pie dough you'd like, whether homemade or store-bought.