The sweet kick of Bourbon with a buttery smooth pecan filling. You'll be ready for the Kentucky Derby with this spin on a Derby Pie!
This pie is the perfect addition to any celebration and you'll be feeling as warm as a ray of sunshine on a Saturday afternoon with the first bite.
Why This Recipe Works....
- What Goes together better than Bourbon, Pecans and buttery smooth filling? Ummm.. Nothing.
- The sweet center gets a kick from the bourbon.
- No real alcohol remains once the pie has been baked.
How It's Done...
STEP 1.
Preheat the oven...
First, set the oven on 325
STEP 2.
Place a pie crust into a deep dish pie plate.
STEP 3.
Mix together the filling ingredients.
STEP 4.
Then add those delicious pecans!
STEP 5.
Then pour it all into the pie plate with the crust.
STEP 6.
Then bake at 325 for 1 hour (depending on your oven it might take longer or less - start checking at 55 minutes and then bake until the pie is just jiggly in the center.) . In my oven, this is about an hour and 5 minutes.
Frequently Asked Questions (FAQ's)
Can I Freeze Derby Pie?
Yep! Sure can! Wrap in a good freezer safe wrap and freeze for up to 3 months.
How Long Does This Bourbon Pie Keep?
This pie will keep for 5 days if you keep it refrigerated and covered.
Will I Get Drunk From Eating This Pie?
No, you won't. Most of the alcohol cooks off while baking.
Plus, it only has 2 Tablespoons in the whole pie!
What's the difference between this Kentucky Bourbon Pie and a Derby Pie?
This pie doesn't have chocolate chips. If you want to turn this pie into a real Derby Pie, simply add 1 Cup of chocolate chips!
How Can I Tell That This Kentucky Derby Pie is Done?
When the center of the Kentucky derby pie is only a little jiggly, then it is done.
Tips & Tricks for This Derby Pie.
- Use Kentucky Bourbon - which are brands such as Makers Mark, Woodford Reserve, Jim Beam, Wild Turkey and Jefferson Reserve. You can google your own list, there are more, of course.
- This is my rule whenever alcohol is involved in a recipe - always use a type of alcohol that is something you would serve to yourself and friends. If you wouldn’t drink it that way, then do not put it in your food.
- Be like Julia Child who said, “I always cook with wine and sometimes I even put it in the dishes I prepare” (lol).
- It is important to allow this pie to cool all the way before slicing. If it isn’t completely cool, the guts will run all over the plate and you will have a loose sloppy pie. It will taste fine, no worries there, but if you are going to the effort to make a pie, then hide it from everyone until it is completely set and cool. Just my advice.
- Keep it in the fridge once you have allowed it to cool. Cover with plastic wrap, or the equivalent.
IF YOU ENJOYED KENTUCKY BOURBON PIE, YOU MIGHT ALSO ENJOY....
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And…
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And finish it all off with...
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Kentucky Bourbon Pie
Ingredients
- 9 inch premade refrigerated pie crust
- ½ Cup White granulated sugar
- ½ Cup Dark Brown Sugar
- ⅔ Cup Dark Corn Syrup Karo
- ¼ Cup Whole Sweet Cream Unsalted Butter
- 4 large eggs
- ¼ Cup Kentucky Bourbon
- 1 teaspoon real vanilla extract
- ½ teaspoon real almond extract
- ¼ teaspoon Kosher salt
- 1 Cup Pecans mix of halves and pieces is good
Instructions
- Preheat the oven to 325
- In a 9 inch deep dish pie plate, press out your pie dough and flute the edges (crimp).
- Place the sugars and corn syrup in a medium size bowl. Melt the butter in the microwave for 1 minute and 10 secs on high and then add it to the dark brown sugar and corn syrup while still hot. Mix very well (it will take a minute or two of mixing).
- In a separate medium size bowl, whisk together the eggs, bourbon, vanilla, almond and salt. Whisk until the eggs are beaten well and everything is mixed well.
- Whisking continuously, mix the sugar mix into the egg mix.
- Gently fold in the pecans
- Pour the mixture into the pie shell.
- bake at 325 for 1 hour (depending on your oven it might take longer or less - start checking at 55 minutes and then bake until the pie is just jiggly in the center.) . In my oven, this is about an hour and 5 minutes. In your oven, it could be 55 minutes or it could be an hour and 15 minutes (or anything in between).
- Remove from the oven and allow to cool on a cooling rack or folded towel until completely cooled and gelled. Place in the refrigerator until time to eat.
Notes
- Use Kentucky Bourbon - which are brands such as Makers Mark, Woodford Reserve, Jim Beam, Wild Turkey and Jefferson Reserve. You can google your own list, there are more, of course.
- This is my rule whenever alcohol is involved in a recipe - always use a type of alcohol that is something you would serve to yourself and friends. If you wouldn’t drink it that way, then do not put it in your food.
- It is important to allow this pie to cool all the way before slicing. If it isn’t completely cool, the guts will run all over the plate and you will have a loose sloppy pie. It will taste fine, no worries there, but if you are going to the effort to make a pie, then hide it from everyone until it is completely set and cool. Just my advice.
- Keep it in the fridge once you have allowed it to cool. Cover with plastic wrap, or the equivalent. This keeps the flavor on point!
Nutrition
***This recipe originally appeared on the pages of Loaves and Dishes in January, 2018 and is a tribute to my friend Kay T. Miller. I developed this recipe just for him, I hope he enjoyed it. Rest in Peace KT. We all miss you.***
A VERSE TO SHARE
I hadn't really planned to share this verse, but it's on my heart and so, I will. I'm SO completely thankful for my many blessings. Thank you for being part of this blessing.
2 Corinthians 9: 6-8
Remember this: Whoever sows sparingly will also reap sparingly, and whoever sows generously will also reap generously. Each of you should give what you have decided in your heart to give, not reluctantly or under compulsion, for God loves a cheerful giver. And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work.
Mark says
Best pecan pie ever! The bourbon adds the perfect touch of flavor.
Wendi Spraker says
Thanks! I think so too!
Kelly Mahan says
I've always wanted to try a bourbon pie myself, but I could never find a easy recipe. This one sounds so simple! I can't wait to try it!!
Wendi Spraker says
Hi Kelly! I hope you give this one a try - It is super simple! You can do it!
Moxie says
Looks Delish!
Sammie says
Ooh this pie looks so good. I have it pinned and need to find some bourbon so I can make it.
I honestly don’t mean to brag or sound brash, but giving and sharing come so naturally to me, I sometimes forget that it’s an expression of God’s love and an act of worship to Him. Not that I want any of the glory, in fact in embarrasses me. I should, however, always remember to give thanks to the Lord for giving me the means to share. Whether from my heart, my mouth or physically giving someone something. Xx
Wendi Spraker says
Hi Sammie! Good to "see" you! I know from our interactions that you are a giver. :). Not everyone is. Thanks for all you do to put good in the world. 🙂
Wendi Spraker says
fun recipe
Debbie says
@Wendi Spraker,
I see white sugar in the ingredients, but NOT where to add in the directions—help!
Wendi Spraker says
Add it at the same time as the brown sugar. I've updated the recipe. Thanks for catching this!