Description
A rich and decadent Kentucky Derby Chocolate Pie featuring a buttery premade crust filled with a creamy chocolate, walnut, and vanilla batter, baked to perfection and topped with a luscious homemade chocolate ganache and mini chocolate chips for extra indulgence.
Ingredients
Scale
Pie
- 1 – 9 inch premade pie crust
- 1 cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup flour
- ½ teaspoon kosher salt
- 1 ½ cup semi-sweet chocolate chips
- 1 cup chopped walnuts
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- ¾ cup mini chocolate chips for topping
Instructions
- Preheat and prepare pie shell: Preheat your oven to 325°F (163°C) and place the premade pie crust onto a cookie sheet to catch any drips.
- Mix base ingredients: In a large bowl, beat the melted butter, flour, sugar, and kosher salt together until the mixture is creamy and smooth.
- Add eggs and flavoring: Beat in the eggs and vanilla extract until the batter is well combined and smooth.
- Fold in chocolate and nuts: Gently fold in 1 ½ cups of semi-sweet chocolate chips and the chopped walnuts, distributing them evenly throughout the batter.
- Fill and bake: Pour the batter into the prepared pie shell, smoothing the top. Bake in the preheated oven for 55 to 65 minutes, until set and a tester inserted near the center comes out mostly clean with just a few moist crumbs.
- Cool the pie: Allow the pie to cool completely on a wire rack to room temperature before adding the ganache topping.
- Prepare chocolate ganache: In a small saucepan, heat the ½ cup of heavy whipping cream just until it begins to simmer. Pour over 1 cup of semi-sweet chocolate chips in a bowl and let sit for 2-3 minutes. Stir until smooth and glossy.
- Top the pie: Pour the ganache evenly over the cooled pie surface and sprinkle with ¾ cup mini chocolate chips for extra texture and decoration. Allow the ganache to set before slicing and serving.
Notes
- Ensure the pie cools completely before adding ganache to prevent it from melting and running.
- For a nut-free version, omit the walnuts or substitute with toasted coconut flakes.
- The pie is best served at room temperature or chilled for a firmer texture.
- You can make the ganache topping in advance and refrigerate it; warm slightly before pouring over the pie.
