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Perfect Brown Butter Derby Pie with Bourbon Whipped Cream

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A rich and nutty Derby pie featuring browned butter, toasted pecans, gooey chocolate, and a smooth bourbon whipped cream topping. This dessert is perfect for gatherings and easy to make in under 90 minutes.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1 cup pecan halves, toasted
  • ½ cup unsalted butter (for browning)
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup dark corn syrup
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 2 tablespoons bourbon
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the crust: In a large bowl, whisk together 1 ¼ cups flour and ½ teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or fingertips, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
  2. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough starts to come together. Do not overwork.
  3. Form the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Roll out chilled dough into a 12-inch circle on a lightly floured surface. Transfer to pie dish, trim excess dough, and crimp edges. Chill crust for 15 minutes.
  5. Toast pecans on a baking sheet in the oven for 5–7 minutes until fragrant. Set aside.
  6. Brown the butter: Melt ½ cup unsalted butter in a medium saucepan over medium heat, swirling occasionally until golden brown and nutty aroma appears (about 5 minutes). Remove from heat immediately.
  7. Pour browned butter into a heatproof bowl and whisk in 1 cup sugar until combined. Let cool slightly.
  8. Add eggs one at a time, whisking well after each. Stir in dark corn syrup, 2 tablespoons flour, vanilla extract, and ½ teaspoon salt until smooth.
  9. Fold in toasted pecans and chocolate chips evenly.
  10. Pour filling into chilled crust and smooth top. Bake for 45–50 minutes until filling is set but slightly jiggly in center.
  11. Remove pie from oven and cool completely on a wire rack.
  12. Make bourbon whipped cream: Chill mixing bowl and beaters for 10 minutes. Beat heavy cream, powdered sugar, bourbon, and vanilla extract on medium-high until soft peaks form.
  13. Serve pie slices topped generously with bourbon whipped cream and garnish with extra toasted pecans if desired.

Notes

Brown butter carefully over medium heat, swirling pan instead of stirring to avoid burning. Chill crust dough before rolling for a flaky texture. Let pie cool completely before slicing to allow filling to set. Bourbon whipped cream is best used within 24 hours and kept refrigerated. Oven temperatures vary; use an oven thermometer for best results.

Nutrition

Keywords: Derby pie, brown butter, bourbon whipped cream, pecan pie, chocolate pie, southern dessert, easy pie recipe

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