Kentucky Derby Pie
Today I am sharing my favorite recipe for Kentucky Derby Pie. I actually lived in Kentucky for a year and a half, and I was able to sample many versions of Derby Pie. This one is the best one I ever tried and I got the recipe from the absolute best cook I have ever known in real life. I make it every year on Derby Day and it is the perfect once-a-year indulgence on that day. Thanks Sue! I love this recipe and have made it every year for many years now.
This recipe is just for the derby pie filling. Use your favorite pie crust recipe for a single crust pie. You will pour the filling into the shell unbaked and then bake it all up together to sweet Derby Pie perfection!
**For the crust, I recommend using my recipe for Flaky, All Butter Pie Crust.
When I got this recipe from Sue I asked her if I needed to make any adjustments for high altitude. She assured me she had made it many times during her visits to Utah and it always turned out great. I have also had good luck with it in the Arizona mountains, although it is never as good as Sue's, but I think that has more to do with the baker than the altitude. ;)
This recipe does not specify the type of chocolate chips to use. I prefer semi-sweet, but have also used bittersweet and the pie was delicious as well. This is a very rich, sweet pie so I think it works best with chips that are a little less sweet and rich tasting.
Sue served this pie at room temperature or just barely warm with a scoop of vanilla ice cream. It is delicious that way, but I like it best just barely warm with a generous dollop of freshly whipped cream that has been very lightly sweetened.
Since this pie is very rich and sweet, you might want to keep the slices on the smaller side. Enjoy!