Race Day Pie was introduced to me by our neighbors in Austin who hold an annual Kentucky Derby party. They are from Louisville, Kentucky and have since moved back, so they know a thing for two about The Kentucky Derby. And making this pie is a tradition.
Different Versions of Race Day Pie
If you do a search you’ll see there are many versions of the top secret recipe for the famously trademarked pie. Some versions incorporate one, two or all of the following: brown sugar, brown butter, corn syrup and cornstarch and some even use pecans instead of walnuts. This one’s a basic recipe that calls for a fairly common ratio of 1 cup of walnuts, 1 cup of sugar (no brown), 2 eggs, 1/2 cup of melted butter and a little over a cup of chocolate chips.
It’s hard to go wrong with the combination of sugar, butter, chocolate chips and eggs. Its basically an adult version of the old Toll House Pie. Still there are a few tricks I’ve learned from making it through the years.
Race Day Pie Tips
- Make the pie a day ahead so it will have plenty of time to set. You can chill the pie overnight, then bring it back to room temperature before serving. It should slice neatly.
- Use a shallow pie tin, preferably metal. I like using the ones from Dollar Tree, though they cant go through the dishwasher.
- If you use the shallow pie tin you shouldn’t need to par-bake the crust.
- Allow the butter to cool before adding it to the pie. Also, toast the walnut.
- If you like bourbon, chill the pie overnight, remove it from the refrigerator the next day and brush with a lot more bourbon.
Kentucky Race Day Bourbon Chocolate Walnut Pie
- 1 cup walnuts
- 1 stick 4 oz unsalted butter
- 1/2 cup all-purpose flour (65 grams)
- 1 cup granulated sugar (200 grams)
- 1/4 scant teaspoon salt omit if using salted butter
- 2 large eggs lightly beaten
- 2 tablespoons bourbon, plus more for brushing
- 1 teaspoon vanilla extract
- 1 1/4 cup bittersweet chocolate chips
- 9 inch unbaked pie crust homemade or refrigerated
- Preheat oven to 350 degrees F.
- Lay the walnuts on a rimmed baking sheet and bake for 8 minutes. Let cool, then chop.
- While the walnuts are toasting, melt half of the stick of butter. Chop up remaining stick and stir it into the hot butter until completely melted. Let cool completely.
- In a large mixing bowl, stir together the flour, sugar and salt. Add the lightly beaten eggs and stir well, then stir in the melted cooled butter, bourbon and vanilla.
- Spread toasted walnuts and chocolate chips across bottom of partially baked pie crust, then pour filling over the top and spread to the edges. Set pie on a rimmed baking sheet and bake for 40 to 45 minutes or until it appears set. Let it cool completely. Brush with more bourbon.
- Garnish with whipped topping or whipped cream before serving.