Kentucky is known for it's bourbon and horses, but it should be known for it's delicious Kentucky derby pie. It's a delicious walnut pie, loaded with chocolate and doused in bourbon. Yum! Plus with my favorite gluten free pie crust recipe it is easily made gluten free.
If you're watching the race or just love pie, I'm sure you and your fellow fans will absolutely adore this pie.
If you're interested in other bourbon flavored recipes, give my maple bourbon pecan pie a try.
Why you'll love this recipe
- It only takes five minutes to mix.
- It's made from simple, common ingredients.
- It's gluten free, dairy free and corn syrup free.
Where did derby pie come from?
Derby pie originated in Kentucky in 1950. It was created by the Kern family who owned the Melrose Inn in Prospect, Kentucky. The pie itself is not named after the Kentucky Derby, but because their family could not agree on a name they pulled names from a hat and "derby pie"was the winner.
The inventors of derby pie eventually registered a trademark for the pie name and they are known to be the most litigious pie bakers in the land. As a result, derby pie is known by many others names like: pegasus pie, Kentucky derby pie, Kentucky bourbon pie, chocolate chip walnut pie, and more.
Since their recipe is very closely guarded, this is just my interpretation of the familiar Kentucky pie.
This recipe only uses a few common ingredients:
- Brown Sugar - you can use light brown or dark brown sugar
- Gluten Free 1-to1- Flour Blend - I used Bob's Red Mill brand, but you can use your favorite flour.
- Eggs - This is similar to a pecan pie, so I wouldn't recommend an egg substitute.
- Vegan Butter - Make sure to cool the melted butter so it doesn't cook the eggs and melt the chocolate chips.
- Walnuts - Some versions of this nut pie call for pecans, but the original recipe is a walnut pie.
- Kentucky Bourbon - Use your favorite brand.
- Allergen Free Chocolate Chips - I used Nestle brand, but any brand will work here.
- Pie Crust - Use my gluten free & vegan pie crust recipe, a store-bought frozen crust or your own favorite recipe.
See recipe card for full ingredient list with quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in the same measure.
- Not Gluten Free - use regular all purpose flour in the same measure.
- No Walnuts - Replace walnuts with pecans for a similar tasting pie.
Making this pie is so simple and only takes about five minutes.
STEP 1: Combine all of the ingredients in a large bowl and fold together.
STEP 2: Pour the derby pie filling into a prepared pie crust and bake.
The pie will be done when the outer edge is set and the center is still slightly jiggly.
How do you make gluten free pie crust?
If you've ever made a regular pie crust, then you can make a gluten free pie crust. Even if you've never made a pie crust, if you follow my steps exactly you will have a crust.
PIE CRUST TIP #1 - Keep your ingredients cold the entire time before they go into the oven. If it is warm outside, this is especially important. The ice cold butter melts when it hits the hot oven, creating steam pockets that make flaky layers. So take your time and stick your dough in the refrigerator or freezer as many times as it takes to keep it super cold.
Here is a video showing how you mix gluten free pie crust.
PIE CRUST TIP #2 - Make sure every bit of butter is completely coated in flour before adding the liquid.
PIE CRUST TIP # 3 - Always add your liquid in stages because you may not need it all. It is a lot easier to add more liquid than to recover a too wet pie dough.
Here's a second video, which demonstrates how to roll out your chilled dough and line the pan. This is where gluten free pie crust has to be handled a little differently than normal. Once your gluten free pie crust is in the pan, stick it in the freezer until your filling is ready. If it will be more than 30 minutes, make sure to cover it with plastic wrap so it doesn't dry out.
For more tips and tutorials to get the perfect results, check out my post on gluten free pie crust.
The pie will keep well at room temperature for about 3 days. Just make sure to cover it with aluminum foil or plastic wrap.
Yes. Once the pie is fully baked, wrap it in 2-3 layers of plastic wrap making sure it's completely sealed. It should last about 3 months in the freezer. When you're ready to serve, defrost it overnight in the refrigerator then cover it with aluminum foil and bake it at 350 degrees until warmed through.
It is delicious served plain. It would also be great with whipped cream or ice cream on top.
More pie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Kentucky Derby Pie (GF)
For the pie filling
- ¾ Cup Sugar
- ½ Cup Light Brown Sugar
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Vegan Butter melted (vegan or regular)
- 2 Eggs beaten
- 1 teaspoon Vanilla
- 2 Tablespoon Bourbon
- 1 Cup Walnuts chopped
- 1 Cup Allergen Free Chocolate Chips
- Keep prepared pie shell into the freezer while you prepare the filling.
- Preheat oven to 350 degrees.
- In a microwave safe bowl, melt the butter. Set aside to cool.
- In a large bowl, combine all of the ingredients. Make sure the butter is cooled before you add it as it will melt the chocolate otherwise. Fold together with a spatula.¾ Cup Sugar, ½ Cup Light Brown Sugar, ½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Vegan Butter, 2 Eggs, 1 teaspoon Vanilla, 2 Tablespoon Bourbon, 1 Cup Walnuts, 1 Cup Allergen Free Chocolate Chips
- Remove the prepared crust from the freezer. Pour the filling into the crust.1 Gluten Free Pie Crust
- Place pie on a baking sheet. Bake in lower ⅓ of preheated oven for 45-50 minutes. The pie will be done when the outer edges are set and the very center is jiggles just slightly.
- Remove and cool completely before slicing.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
A huge hit. Will make again.
Made this today, delicious & SO easy!!!
I'm so glad to hear that! 🙂