It’s probably no surprise I am a big Kentucky Derby fan. I have never been, though I hope one day I am able to attend, but even from a far, there is something majestic about this classic event.
The stories of the owners, jockeys, and horses reel me in every year as I pick a favorite or two for the race. There is nothing easy about the sport of horse racing, and the dedication and willpower are a lesson that can be used in many facets of life. In fact, I’m watching Race for the Crown on Netflix as I type this.
But, let’s be honest, it’s the fashion that steals my heart. The floral prints and hats. Swoon! I have been out on Derby Day quite a few times over the past decade and even though I might not be at the race, there’s something in the air that day. I pull out one of my favorite floral print dresses and wear a hat to be part of the atmosphere.
Not many events like the Derby exist anymore. While that’s sad, it also makes it extra special, a quintessential American even to be held in high regard for another century and a half at least. I’m planning my outfit to celebrate the 151st Derby, and I’m also planning to eat this Derby Pie.
Derby pie is basically a pecan pie that has chocolate, carob in my cake, in it. There’s the flaky crust that I made with almond milk for the first time. It was a total game changer for me. I don’t know the science behind why, but this is the best pie crust I have made in a long time. I’m never going back to ice water. Add to that crust the gooey filling with more than a hint of bourbon, crunchy pecans and those bitter carob chips, and you have one irresistible dessert that is great for Derby day and beyond.
Derby Pie
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings 1x
Description
A Kentucky Derby classic with flaky pie crust, bourbon custard, crunchy pecans, and bitter chocolate or carob.
Ingredients
Crust
1 ½ cups almond flour
½ cup tapioca starch
2 tablespoons coconut flour
1 tablespoon coconut sugar
6 tablespoons coconut oil
2 tablespoons olive oil
2–4 tablespoons unsweetened almond milk
Filling
¼ cup coconut butter, melted
5 large eggs
2 tablespoons bourbon
2 teaspoons vanilla bean powder
2 teaspoons pure vanilla extract
2 tablespoons espresso powder
¼ cup coconut sugar
½ cup maple sugar
½ cup paleo flour blend
1 ¾ cups pecans
1 cup carob or dark chocolate chips
Sea salt for sprinkling
Instructions
Make the crust. In a medium bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar. Work the oils in until the dough starts to come together. Finish with the milk until the dough is easily pressed together. Press into the bottom and up the sides of a pie pan. Refrigerate at least two hours, up to overnight.
When ready to make the pie, preheat oven to 350 degrees F/325 degrees F convection. Bake the empty pie shell about 20 minutes until starting to turn golden brown. Cool while you make the filling.
In a large bowl, whisk together the coconut butter, eggs, bourbon, vanillas, espresso, sugars, and flour until well combined. Stir in the pecans and chips, and pour into the pie shell. Bake an additional 30 minutes. Cool completely before sprinkling with salt, slicing, and serving. Pie may be stored in an airtight container at room temperature for up to 3 days.
Notes
Filling adapted from Alexis Deboschnek via Food52
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Leave a Reply