Derby Pie is a favorite of mine! I enjoy it in the warm months (during the Derby), but it is also appropriate for a holiday table and transports me back to warmer weather. But by making a Smoked Derby Pie on the Big Green Egg, we find up with that extra smoke factor for the ultimate comfort dessert.
Traditionally, a Derby Pie is made with walnuts, but if you have pecans already (or they are the freshest option) you may substitute them. You can also mix them for an interesting flavor and texture combination! Derby Pie is also typically made with corn syrup, which we all know isn’t the healthiest option, so I have created a healthier AND delicious alternative. This recipe is also super easy to adapt into a gluten-free AND sugar-free version; check out the easy conversions to find out how.
If you do a lot of cooking and baking during the holidays and want to get ahead this season, this Smoked Derby Pie can be baked ahead of time and frozen for up to six months! For good food safety practices, always allow the pie to cool completely before covering it and freezing. When it’s time to serve, thaw it in the fridge for three days to serve cold OR pop it in the oven at 375 F for 15 to 20 minutes to reheat. Watch the crust carefully, if it begins to brown too much, cover with foil.
If you love pie, don’t forget to check out some of our other pie recipes like our bourbon and smoked pecan pie, smoked bourbon and salted caramel apple pie, smoked chai tea pumpkin pie, and of course, you MUST check out our SMOKED PUMPKIN CHEESECAKE! OMG!
Don’t forget to tag us on your social posts @grillgirlrobyn so we can see your epic creations!
- 1 pie crust, graham or pastry
- 1 cup brown rice syrup
- ¾ cup brown sugar*
- ¼ cup granulated sugar**
- 4 eggs
- 1 tbsp. pure vanilla extract or vanilla bean paste
- 1 tsp. salt
- ¼ cup bourbon
- 2 oz. butter
- 3 tbsp all-purpose flour***
- 1 ½ cups chocolate chips
- 1 ½ cups walnuts or pecans
Smoking wood chunk options: A mild option will pair best, such as cherry, pecan, oak, maple or peach.
* ¾ cups of Swerve brown sugar is a 1:1 replacement for a sugar-free version.
** ¼ cup monk fruit for a sugar-free version.
*** 3 tbsp. Bob’s Red Mill all-purpose gluten-free flour (I find this to be the closest in texture to the real deal) for a gluten-free version
- In a large sauce pot, add the butter, brown rice syrup and the brown and white sugars.
- Place it on a burner over medium high heat. Allow it to come to a boil, then reduce to medium high. Allow it to remain at a low boil until it reaches a dark amber, about 3 minutes.
- Remove from the heat, stir in the bourbon, and set the mixture aside to cool.
- Once cool, whisk in the eggs one at a time and add the salt, vanilla and flour.
- Line the pie crust with the chocolate chips and nuts, then slowly pour the mixture in the crust.
- Stabilize the Big Green Egg at 375 F using an indirect heat method and bake until it is set in the center, about 45 minutes.
- Serve hot or chilled, you can’t go wrong!
PRO TIP: Did you end up with something reminiscent of scrambled eggs? Don’t throw it away! Run it through the blender, food processor or hit it with an immersion blender, then run it through a fine mesh strainer. Voila! It’s like nothing ever happened