The Derby-Pie® was developed over 50 years ago as the specialty pastry of the Melrose Inn, in Prospect, Kentucky. George Kern, manager of the restaurant, developed the Derby-Pie® recipe with the help of his parents, Walter and Leaudra. The recipe remains a secret to this very day and is known only to a small group of Kern family members including a single Kern’s Kitchen employee, who still mixes the recipe today. Here’s our take on this famous Kentucky Bourbon Derby Pie dessert.
- 1 91/2 in deep dish pie crust
- 1 1/2 cups pecans
- 1 cup semi-sweet chocolate chips
- 1 cup dark corn syrup
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1/4 cup water or bourbon
- 4 large eggs
- 1/4 cup butter, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Preheat oven to 325 degrees.
Fit piecrust into a 9” deep-dish pie plate.
Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil.
Cook, stirring constantly, for 3 minutes.
Whisk together eggs, butter, cornmeal, vanilla and salt. Gradually add corn syrup mixture.
Place pecans and chocolate chips in pie crust.
Pour filling over pecans and chocolate.
Cover rim of pie with foil to prevent burning.
Bake for 50 minutes.
Kentucky Bourbon Derby Pie recipe & photos by Bohn & Bailey’s Bakery, to order delicious baked goods contact:
Bohn & Bailey’s
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706. 889. 9798 or 706. 633. 6001
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