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Perfect Classic Derby Pie Recipe with Easy Bourbon-Soaked Walnuts

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A classic Southern Derby pie featuring a sweet, gooey filling with bourbon-soaked walnuts and a flaky golden crust. This recipe balances comforting flavors with a subtle warmth from bourbon, perfect for special occasions or casual indulgence.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup walnut halves, toasted lightly
  • 1/4 cup bourbon
  • 1 tablespoon brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

  1. Toast walnuts on a baking sheet at 350°F (175°C) for about 8 minutes until fragrant. Let cool slightly.
  2. In a bowl, mix bourbon and brown sugar until dissolved, then add walnuts. Let soak for at least 30 minutes or up to overnight in the fridge. Drain before using.
  3. In a large bowl, whisk together flour and salt for the crust. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits.
  4. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to about 12 inches in diameter. Transfer to pie dish, trim edges, and crimp as desired. Chill again while preparing filling.
  6. In a bowl, whisk together granulated sugar, brown sugar, and eggs until smooth. Stir in melted butter, flour, vanilla extract, and salt.
  7. Fold in chocolate chips and drained bourbon-soaked walnuts.
  8. Pour filling into prepared crust. Bake in preheated oven for 45-50 minutes until filling is set but slightly jiggly in the center and crust is golden brown. Check around 40 minutes and cover crust edges with foil if needed.
  9. Let pie cool completely on a wire rack for at least 2 hours before slicing. Serve slightly warm or at room temperature.

Notes

Use cold butter for a flaky crust and avoid overmixing the filling to prevent a dense texture. Soak walnuts at least 30 minutes or overnight for deeper flavor but avoid sogginess. Cover crust edges with foil if browning too fast. Let pie cool completely for best slicing results. A baking sheet under the pie can catch drips if filling bubbles over.

Nutrition

Keywords: Derby pie, bourbon-soaked walnuts, Southern dessert, classic pie, chocolate chip pie, easy pie recipe, bourbon dessert

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