Kentucky Derby Chocolate Pecan Pie

A slice of Derby pecan pie on a decorative white plate with floral patterns. The pie features a flaky crust filled with caramelized pecans and a rich, gooey chocolaty filling.

Kentucky Derby Chocolate Pecan Pie

This Kentucky Derby pie recipe, chockful of pecans and chocolate, is a long-standing tradition among Kentucky Derby fans. While decadently delicious, it’s an easy pie to make all year long.

Prep Time10

Cook Time45

Total Time55

Servings: servings

Calories: 387kcal

Author: Stephanie Wilson

Ingredients

1 pie crust unbaked, 9-inch
1 cup sugar
½ cup all-purpose flour
½ teaspoon salt
2 large eggs slightly beaten
1 teaspoon vanilla
⅓ cup butter melted and cooled
1 cup light corn syrup
1 cup chopped pecans
1 cup chocolate chips

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Instructions

Preheat the oven to 350℉ and butter the pie plate (or coat with cooking spray). Set asode.
Unroll the pie crust and place into the pie plate. Flute the edge and set aside.
In a large bowl, mix together sugar, flour, and salt. Add the eggs, vanilla, melted butter, and corn syrup and stir well. Fold in the chocolate chips and pecans. Transfer the filling to the prepared unbaked pie crust.
Bake at 375℉ for 40 to 45 minutes or until the filling is set. Let cool before serving.

Notes

How to tell when the pie is done: The edges of the pie will be set, but the center may be jiggly. It will continue to set as it cools.
Nuts: If you prefer, you can substitute walnuts for the pecans.
Storing: Cover the pie and store it at room temperature for up to 4 days.
Freezing: This pie can also be frozen. Cover tightly and freeze for up to 3 months. Let thaw in the refrigerator overnight before letting it come to room temperature before serving.

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