I have a confession: I have never made Derby Pie.

It seems like the most Southern thing to do, right? If I'm being honest, I typically go towards savory service for the Derby – country ham biscuits, cocktail pecans, to name a few! It wasn't until a very sweet Instagram follower of ours, Mary, asked if I had a recipe that I decided it was about time that I did! 

Mary taught me that every person has their own take on the legendary Kentucky Derby Pie. She shared her own recipe (so thoughtful!) and I was happy to put my own spin on this spring classic.

This Derby Pie is "classically Carrie" for three reasons: 

1. I used our Cocoa & Cream Cookies to create a rich, chocolatey pie crust. 
2. I added espresso powder – because who doesn't love espresso and chocolate? 
3. I love my recipes to have a ton of texture! That's where my chopped cocktail pecans came into play! 

We couldn't agree more, Mary!

Instructions 

1. Preheat your oven to 350 degrees.
2. To make the crust: Use a food processor to pulverize the Cocoa & Cream Cookies until they turn into crumbs. Combine with the melted butter and dump into a 9-inch pie pan. Use a flat surface (like a water cup) to press the the cookie crumble into the pie dish until the bottom and sides are coated. 
3. Sift your flour, sugar, espresso powder into a mixing bowl. Add chocolate chips and chopped pecans. 
4. In a separate bowl, combine your wet ingredients - melted butter, eggs, vanilla extract, Bourbon whiskey.
5. Combine your wet and dry mixtures to create the filling. Pour filling into the pie dish over the crust. 
6. Bake for 30 minutes at 350 degrees. 
7. Top with Maldon Sea Salt (or your favorite sea salt brand!). 

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