Chocolate Gluten Free Kentucky Derby Pie
A rich and indulgent chocolate twist on the classic Kentucky Derby pie, featuring a gluten-free crust and a fudgy chocolate-pecan filling that is perfect for gatherings.
Ingredients
For the crust and filling
- 1 9-inch gluten-free pie crust store-bought or homemade — blind-baked if your crust instructions recommend it
- 1 cup semi-sweet chocolate chips use high-quality chips for best flavor
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed (adds depth and chew)
- 4 large eggs room temperature (helps the filling blend smoothly)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans toast them briefly for extra flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Place the gluten-free pie crust on a baking sheet to catch any drips.
- In a small saucepan over low heat, combine the chocolate chips and butter. Stir constantly until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, vanilla, and salt until the mixture is smooth and slightly aerated.
- Pour the slightly cooled chocolate mixture into the egg mixture and stir until homogeneous and glossy.
- Fold in the chopped pecans.
Baking
- Pour the filling into the prepared gluten-free pie crust and smooth the top with a spatula.
- Bake for 30–35 minutes, until the edges are set and the center has a gentle jiggle.
- Remove from the oven and cool completely on a wire rack to room temperature, at least 2 hours, before slicing.
Notes
For a dairy-free option, use vegan chocolate chips and plant-based butter. For a stronger Kentucky profile, stir in 1–2 tablespoons of bourbon after the filling cools slightly. Serve with crunchy savory snacks to balance the dessert table.