Y’all, it’s that time of year again, the first Saturday in May. That means one thing: it’s time to break out the big hats, the bourbon, and the best little pies your Derby party’s ever seen!
If you didn’t know, I hail from the Commonwealth of Kentucky, and the Derby holds a special place in my heart (and my calendar). Whether you’re throwing a full-blown soiree or just need an excuse to indulge in something sweet and Southern, this twist on the classic Derby Pie is a total crowd-pleaser.
These Mini Derby Pies with Bourbon Whipped Cream are bite-sized, chocolatey, pecan-packed, and downright divine. Perfect for parties, porch hangs, or enjoying solo with a mint julep in hand.
📸 Hosting or baking? I want to see! Tag me in your photos of Derby Day fixins on Instagram: @cambronelsey
Mini Derby Pies with Bourbon Whipped Cream
Equipment You’ll Need
• Two 12-cup regular muffin tins
• 3.5″ or 4″ round cookie cutter
Ingredients
For the Pies:
• 1½ packages refrigerated pie crusts (about 3 crusts total (re-roll scraps!)
• 1½ cups chopped pecans
• 24 pecan halves (for topping, optional but cute)
• 1 cup (6 oz) semisweet chocolate chips
• 1 cup dark corn syrup
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¼ cup bourbon (or sub water if needed)
• 4 large eggs
• ¼ cup melted butter
• 2 tsp cornmeal
• 2 tsp vanilla extract
• ½ tsp salt
For the Bourbon Whipped Cream:
• 1 cup heavy cream
• 1–2 Tbsp confectioners’ sugar (to taste)
• 1 Tbsp bourbon
How to Make Them
1. Preheat & Prep
Set your oven to 325°F. Spray your muffin tins with nonstick spray.
2. Crust It Up
Use your cookie cutter to create dough rounds. Press each one into the muffin cups to form mini pie shells.
3. Fill with Goodness
Sprinkle chopped pecans and chocolate chips evenly in each crust.
4. Make the Filling
In a saucepan over medium heat, combine corn syrup, both sugars, and bring to a boil. Stir constantly for 3 minutes, then remove from heat.
In a separate bowl, whisk eggs, bourbon (or water), butter, cornmeal, vanilla, and salt. Slowly add some of the hot sugar mixture to temper the eggs, whisking the whole time. Then mix everything together.
5. Pour & Bake
Use a cookie scoop to fill each pie shell (don’t overfill, trust me)! Top with a pecan half if you’re feelin’ fancy.
Bake for about 25 minutes, or until set. Let cool in the pan 5–10 minutes, then transfer to a wire rack.
Bourbon Whipped Cream (Optional but Highly Recommended)
Whip cream, sugar, and bourbon until soft peaks form. Pro tip: chill your bowl and whisk first for extra fluff.
You can make this a day ahead. Just keep it covered and re-whip if needed.
Now go on and impress your Derby guests! Whether you’re watching the races or just love a good excuse to eat pie with bourbon cream, this recipe is guaranteed to be a winner. 🏇
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