Make a delicious — but not-so-sweet — Derby pie

By Jim Bailey

Yankee Chef logoThe classic Derby pie was the brainchild of the Kern family of Kentucky some 50 years ago.

I love almost everything about this pie, but to me, it is too heavy with sugar and reminds me of pecan pie, which I am not very fond of.

So with the Kerns’ inspiration, taste the equally satisfying take on the original, without as much sugar and fat.


kentuckyderbypie1 (9-inch) unbaked, prepared pie shell
1/4 cup butter or margarine, softened
3/4 cup brown sugar
3/4 cup flour
3 eggs
1 cup chocolate chips
1 cup mixed nuts, crushed *
1/4 cup nonfat, evaporated milk
1/4 cup Kentucky bourbon, optional
Powdered sugar for dusting


Preheat oven to 350-degrees F. Place pie shell in a 9-inch pie pan and flute edges if desired; set aside.

In a large bowl, beat butter and sugar until blended completely, using an electric mixer on high speed. Reduce to low and beat in flour until well incorporated.

Add milk and eggs, continuing to beat on low until as smooth as possible. Fold in the chocolate chips and mixed nuts. Pour into prepared pie shell and place on a large baking sheet. Bake 32-34 minutes, or until firm in the center. Remove to cool completely and dust with powdered sugar before serving.

* Or use pecans, almonds, walnuts or macadamia nuts.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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