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Lighter Kentucky Derby Pie with Bourbon Chocolate Chips

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A lighter version of the classic Kentucky Derby pie, made with Greek yogurt, less sugar, and a whole-wheat crust, but still packed with bourbon, toasted pecans, and dark chocolate chips. It’s a happy accident turned into a crowd-pleasing dessert.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup maple syrup
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecan halves, toasted and roughly chopped
  • 1/2 cup dark chocolate chips
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water

Instructions

  1. Make the crust: In a large bowl, whisk together the whole wheat pastry flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle in the ice water, one tablespoon at a time, and stir with a fork until the dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat and blind bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim edges and crimp as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 5-7 minutes until the crust looks dry and lightly golden. Set aside to cool slightly.
  3. Toast the pecans: While the crust bakes, spread the pecan halves on a baking sheet and toast them in the oven for 5-7 minutes, until fragrant. Let them cool, then roughly chop them.
  4. Make the filling: In a medium bowl, whisk together the eggs, brown sugar, maple syrup, Greek yogurt, melted butter, bourbon, vanilla extract, and salt until smooth and well combined.
  5. Assemble the pie: Spread the toasted chopped pecans and dark chocolate chips evenly over the bottom of the pre-baked crust. Pour the filling over the top. Gently tap the pie dish on the counter to release any air bubbles.
  6. Bake: Place the pie on the middle rack of your oven and bake at 375°F (190°C) for 35-40 minutes. The pie is done when the edges are set and puffed slightly, but the center still has a gentle jiggle. A toothpick inserted near the center should come out with a few moist crumbs attached.
  7. Cool completely: Transfer the pie to a cooling rack and let it cool completely—at least 2 hours—before slicing.

Notes

Don’t overmix the filling. Use room temperature eggs. Toast pecans for best texture. Bourbon should be a decent drinking bourbon. The pie tastes even better the next day. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and dairy-free yogurt. For bourbon-free, substitute with strong coffee or extra vanilla extract.

Nutrition

Keywords: Kentucky Derby pie, lighter pie, bourbon chocolate chip pie, pecan pie, healthier dessert, Derby day dessert

Find it online: https://cookluma.com/lighter-kentucky-derby-pie-with-bourbon-chocolate-chips/