Kentucky Chocolate Walnut Derby Pie Recipe

If you are a fan of American cuisine then you will love this Kentucky inspired Chocolate Walnut Derby Pie recipe. Easy to bake and tastes simply incredible, this delicious derby pie will be making you go ‘YE HAR yes please’ for a second slice. Also, if you fancy being a little naughty, why not whip up some bourbon whipped cream to go on top.


To make the pie crust:

  • 315g all-purpose flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 115g unsalted butter (cold and cubed)
  • 95g vegetable shortening (cut into few pieces)
  • 120ml ice water

BAKING TIP: Or if you are feeling mega lazy, a pre-made shop bought pie crust will work just as well.

To make the filling:

  • 100g toasted walnuts (into fine crumbs)
  • 85g Lily O’Brien’s Milk Chocolate Drops
  • 100g sugar
  • 65g packed brown sugar
  • 65g all-purpose flour
  • 8 tbsp. melted butter (cooled)
  • 2 free range eggs (lightly beaten)
  • 2 tbsp. bourbon (if you’re feeling cheeky)
  • ½ tsp. vanilla extract
  • Pinch of salt
  • Cocoa powder for serving

To make the bourbon whipped cream (if desired):

  • 240ml double cream (cold)
  • 2 tbsp. caster sugar
  • 1 tbsp. bourbon


  1. To make the pie crust (if you’re going full baker mode), in a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
  2. Add the cold cubed butter and cold vegetable shortening to the pea-sized crumbs. 
  3. Slowly drizzle in one tablespoon of ice water at a time and gently mix it in.
  4. Once the dough starts to come together, turn it out onto a lightly floured surface and pack it into a ball.
  5. Cut the dough in half and flatten it into two discs.
  6. Cover tightly with plastic wrap and refrigerate for at least one hour.
  7. To bake the pie crust, roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges.
  8. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights.
  9. BAKING TIP: Dried beans or dry rice work well too.
  10. Bake with the pie weights at 400°F / 200C / Gas Mark 6 for 15 minutes.
  11. Remove from the oven, remove the parchment paper (or foil) and the pie weights.
  12. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven.
  13. To partially baked (blind baked) pie crust return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.
  14. Reduce the oven to 350F / 180C / Gas Mark 4.
  15. BAKING TIP: Start here if you cheated and bought a pre-made pie crust (we won’t tell)
  16. Scatter the walnuts and chocolate drops on top of pie crust.
  17. In a medium bowl, whisk together both sugars and flour.
  18. Add eggs, melted butter, bourbon, vanilla, and salt and stir until smooth.
  19. Pour on top of chocolate drops and walnuts.
  20. Place in oven for 40 to 45 minutes, until set.
  21. Once cooled, sprinkle with cocoa powder and YE-HAR you’re done OR if you want to add a little tipple taste onto your pie then…
  22. To make bourbon whipped cream, beat the cream with an electric mixer until it starts to thicken.
  23. Add in the caster' sugar and bourbon and continue to beat until the consistency of whipped cream.
  24. Serve with a slice of pie and enjoy American style cuisine.