Fannie Lou’s Derby Pie

Recipe from ZZ Packer

Adapted by Matt Lee and Ted Lee

Fannie Lou’s Derby Pie
Tom Schierlitz for The New York Times
Total Time
1 hour
Rating
4(362)
Comments
Read comments

The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns and Derby pie. Only Kern’s Kitchen Inc. can make a true “Derby-Pie” — the creators of the dessert trademarked the term before partnering with the Kentucky Derby Festival — but while the naming practices are sticky, the concept is universal: a chocolate-chip and walnut-laden batter baked in a pie crust. This version is adapted from author ZZ Packer, who shared her great-aunt’s recipe. Many versions exist — some spike the batter with bourbon; others swap in varying nuts or crown the pie with whipped cream — but Fannie Lou’s is easy to assemble, and makes a lasting impression. —Matt Lee and Ted Lee

Featured in: The Taste of Right Here

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Ingredients

Yield:6 to 8 servings
  • 1unbaked 9-inch pie crust (see recipe)
  • 4tablespoons butter, melted
  • 2large eggs
  • 1teaspoon vanilla extract
  • 1cup dark brown sugar
  • ½cup flour
  • ¾cup chopped walnuts
  • ¾cup semisweet-chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

445 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 6 grams protein; 143 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Transfer the crust to a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Set aside.

  2. Step 2

    In a medium bowl, whisk the butter, eggs and vanilla extract. Add the brown sugar and flour and stir until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips.

  3. Step 3

    Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.

Ratings

4 out of 5
362 user ratings
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Comments

Anne T

As a long-time Louisvillian (home of the Kentucky Derby), I can attest that a tablespoon or two of fine Kentucky bourbon is not a bad addition to this recipe.

Joan

What?! Walnuts! I grew up in Kentucky and I never had derby pie with walnuts. It was always pecans. And only tee-totalers skipped adding bourbon to the pie. Most topped the pie with whipped cream spiked with additional bourbon.

Mia

Hi Patricia - I actually think that is a kind of naturally occurring "crust" that forms from baking the pie. Something similar happens when I bake a Toll House pie (essentially the same thing: chocolate chip cookie pie) and it may look like a double crust but it's what happens when the filling is fully baked. Hope this helps!

Ralphie Merritt

Cooking is not my forte. I was invited to a potluck dinner and needed a dessert dish. This recipe was easy to follow and make, and it came out fantastic! I reviewed the comments beforehand, and NO, there is no top crust. I did soak the nuts in Bourbon for about an hour before mixing and added 2-4 oz of the soaking bourbon to the mix.

Kathleen

Fast and simple to make and with lots of flavor. Served with vanilla ice cream. Way better than store bought options at the grocery store made with corn syrup and filler ingredients.

Christina

I recommend only 1/4 cup flour. A half cup made it stodgy. A quarter cup thickened, while allowing the texture to be soft and velvety.

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Credits

Adapted from ZZ Packer

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