Run for the Roses Pie: A Decadent Derby Day Delight

The Kentucky Derby, also known as the “Run for the Roses,” is more than just a horse race; it’s a celebration of tradition, style, and, of course, delicious food. While mint juleps are the quintessential Derby Day beverage, the Run for the Roses Pie is a dessert that perfectly captures the spirit of the event. Rich, chocolatey, and pecan-studded, this pie is a decadent treat that will impress your guests and transport them to the heart of Churchill Downs. This comprehensive guide will walk you through every step of making the perfect Run for the Roses Pie, from selecting the best ingredients to mastering the baking process. So, put on your best hat, grab a slice, and get ready to experience the thrill of the Derby with every bite!

What is Run for the Roses Pie?

Run for the Roses Pie, also known as Derby Pie, is a chocolate and nut pie made with walnuts or pecans and chocolate chips in a flaky pie crust. The exact origin of the pie is shrouded in mystery, but it’s believed to have originated at the Melrose Inn in Prospect, Kentucky, in the 1950s. The recipe is a closely guarded secret, and many variations exist. However, the core elements remain consistent: a rich, chocolatey filling with a generous helping of nuts, all nestled in a buttery pie crust.

Why This Recipe Works

This Run for the Roses Pie recipe stands out because it balances the rich flavors with the right amount of sweetness and ensures a perfectly baked crust. Here’s what makes it special:

• Perfectly Balanced Filling: The combination of semi-sweet chocolate chips, pecans, and a touch of bourbon creates a complex and satisfying flavor profile. The addition of flour helps to thicken the filling without making it gummy.
• Flaky Pie Crust: The recipe uses a classic all-butter pie crust, which guarantees a tender and flaky texture that complements the rich filling. The blind baking technique ensures a crisp bottom crust that won’t get soggy.
• Easy to Follow Instructions: The recipe is broken down into clear and concise steps, making it accessible to bakers of all skill levels.
• Make-Ahead Options: You can prepare the pie crust and the filling ahead of time, making it a convenient dessert for entertaining.

Ingredients You’ll Need

Before you start baking, gather all the necessary ingredients. Here’s what you’ll need:

For the Pie Crust:

• 1 1/4 cups all-purpose flour: Provides the structure for the crust.
• 1/2 teaspoon salt: Enhances the flavor of the crust.
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes: Creates flaky layers in the crust. Make sure the butter is very cold!
• 1/4 cup cold vegetable shortening, cut into cubes: Adds tenderness to the crust. You can substitute with all butter, but the texture will be slightly different.
• 4-6 tablespoons ice water: Binds the dough together. Add it gradually until the dough comes together.

For the Filling:

• 1/2 cup (1 stick) unsalted butter, melted: Adds richness and moisture to the filling.
• 1 cup granulated sugar: Sweetens the filling.
• 1/2 cup packed light brown sugar: Adds depth of flavor and a chewy texture.
• 1 teaspoon vanilla extract: Enhances the flavor of the chocolate and nuts.
• 2 large eggs, lightly beaten: Binds the filling together and adds richness.
• 1/4 cup all-purpose flour: Helps to thicken the filling.
• 1/4 teaspoon salt: Balances the sweetness of the filling.
• 1 cup semi-sweet chocolate chips: Provides the signature chocolate flavor.
• 1 cup pecan halves or pieces: Adds texture and nutty flavor. Walnuts can be substituted.
• 2 tablespoons bourbon (optional): Adds a subtle warmth and complexity to the flavor.

Equipment You’ll Need

Make sure you have the following equipment on hand:

• 9-inch pie plate: For baking the pie.
• Mixing bowls: For preparing the crust and filling.
• Pastry blender or food processor: For cutting the butter and shortening into the flour (for the crust).
• Rolling pin: For rolling out the pie dough.
• Plastic wrap: For chilling the dough.
• Measuring cups and spoons: For accurate measuring of ingredients.
• Whisk: For mixing the filling.
• Baking sheet: For baking the pie.
• Pie weights or dried beans: For blind baking the crust.

Step-by-Step Instructions

Now, let’s get to the fun part – baking the Run for the Roses Pie! Follow these step-by-step instructions for a perfect pie every time.

Part 1: Making the Pie Crust

1. Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Cut in the butter and shortening: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fats into the flour until the mixture resembles coarse crumbs. You can also use a food processor, pulsing until the mixture reaches the same coarse crumb consistency. Be careful not to over-process.
3. Add ice water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the crust tough.
4. Form the dough into a disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial for developing the gluten and preventing the crust from shrinking during baking.
5. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Make sure to rotate the dough as you roll to prevent it from sticking to the surface.
6. Transfer to the pie plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate.
7. Trim and crimp the edges: Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork.
8. Chill the crust: Place the prepared pie crust in the refrigerator for at least 30 minutes. This will help prevent the crust from shrinking during blind baking.
9. Preheat the oven: Preheat your oven to 375°F (190°C).
10. Blind bake the crust: Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking.
11. Bake: Bake the crust for 15 minutes. Remove the parchment paper and pie weights and continue baking for another 5-10 minutes, or until the crust is lightly golden brown.
12. Cool the crust: Remove the crust from the oven and let it cool completely before filling.

Part 2: Making the Filling

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Melt the butter: In a large mixing bowl, melt the butter. You can do this in the microwave or in a saucepan over low heat.
3. Add the sugars: Add the granulated sugar and brown sugar to the melted butter and whisk until well combined.
4. Add the vanilla and eggs: Whisk in the vanilla extract and eggs until the mixture is smooth.
5. Add the dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix.
6. Stir in the chocolate chips, pecans, and bourbon (optional): Stir in the chocolate chips, pecans, and bourbon (if using) until evenly distributed.
7. Pour the filling into the crust: Pour the filling into the cooled, blind-baked pie crust.
8. Bake: Bake the pie for 45-55 minutes, or until the filling is set and the crust is golden brown. The center of the pie may still be slightly jiggly, but it will set as it cools.
9. Cool completely: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is important because the filling needs time to set properly.

Tips for Success

Here are a few tips to help you make the best Run for the Roses Pie:

• Use cold ingredients for the crust: Cold butter, shortening, and ice water are essential for creating a flaky pie crust.
• Don’t overwork the dough: Overworking the dough will develop the gluten and make the crust tough. Mix the dough just until it comes together.
• Chill the dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
• Blind bake the crust: Blind baking the crust ensures a crisp bottom crust that won’t get soggy.
• Use high-quality chocolate chips: The quality of the chocolate chips will affect the flavor of the pie. Use semi-sweet chocolate chips for the best results.
• Don’t overbake the pie: Overbaking the pie will make the filling dry and crumbly. The center of the pie should still be slightly jiggly when you remove it from the oven.
• Let the pie cool completely: Letting the pie cool completely allows the filling to set properly.

Variations and Substitutions

Here are a few ways to customize your Run for the Roses Pie:

• Nuts: Substitute walnuts for pecans, or use a combination of both.
• Chocolate: Use dark chocolate chips or milk chocolate chips instead of semi-sweet chocolate chips. You can also add a tablespoon of cocoa powder to the filling for a richer chocolate flavor.
• Alcohol: If you don’t want to use bourbon, you can substitute it with rum, brandy, or coffee liqueur. Alternatively, you can omit the alcohol altogether.
• Extracts: Add a few drops of almond extract or peppermint extract to the filling for a unique flavor twist.
• Crust: Use a store-bought pie crust if you’re short on time. However, a homemade crust will always taste better.
• Gluten-Free: Use a gluten-free pie crust and gluten-free all-purpose flour blend in the filling to make this pie gluten-free.

Serving Suggestions

Run for the Roses Pie is delicious served on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with chocolate sauce or caramel sauce for an extra touch of decadence. It pairs perfectly with a cup of coffee or a glass of bourbon. For a festive Derby Day presentation, garnish the pie with fresh mint sprigs and a sprinkle of powdered sugar.

Make-Ahead Instructions

This Run for the Roses Pie can be made ahead of time, making it a convenient dessert for entertaining.

• Pie Crust: The pie crust can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
• Filling: The filling can be made up to 1 day in advance. Store it in an airtight container in the refrigerator.
• Baked Pie: The baked pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Storage Instructions

To store leftover Run for the Roses Pie, wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months. Thaw it in the refrigerator overnight before serving.

Run for the Roses Pie Recipe

Here’s the complete recipe for Run for the Roses Pie:

Yields: 8 servings

Prep time: 45 minutes

Cook time: 1 hour

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold vegetable shortening, cut into cubes
• 4-6 tablespoons ice water

For the Filling:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup pecan halves or pieces
• 2 tablespoons bourbon (optional)

Instructions:

Make the Pie Crust:

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fats into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.
4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
6. Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate.
7. Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork.
8. Place the prepared pie crust in the refrigerator for at least 30 minutes.
9. Preheat your oven to 375°F (190°C).
10. Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans.
11. Bake the crust for 15 minutes. Remove the parchment paper and pie weights and continue baking for another 5-10 minutes, or until the crust is lightly golden brown.
12. Remove the crust from the oven and let it cool completely before filling.

Make the Filling:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, melt the butter.
3. Add the granulated sugar and brown sugar to the melted butter and whisk until well combined.
4. Whisk in the vanilla extract and eggs until the mixture is smooth.
5. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Stir in the chocolate chips, pecans, and bourbon (if using) until evenly distributed.
7. Pour the filling into the cooled, blind-baked pie crust.
8. Bake the pie for 45-55 minutes, or until the filling is set and the crust is golden brown.
9. Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.

Nutritional Information (Approximate, per serving)

• Calories: 550-650
• Fat: 35-45g
• Saturated Fat: 20-25g
• Cholesterol: 100-120mg
• Sodium: 200-250mg
• Carbohydrates: 60-70g
• Sugar: 40-50g
• Protein: 5-7g

Note: Nutritional information can vary based on specific ingredients and portion sizes.

Conclusion

Run for the Roses Pie is a truly special dessert that’s perfect for celebrating the Kentucky Derby or any occasion that calls for a decadent treat. With its rich chocolatey filling, crunchy pecans, and flaky crust, this pie is sure to impress your guests and become a new family favorite. So, gather your ingredients, follow these instructions, and get ready to experience the deliciousness of Run for the Roses Pie. Happy baking!

Frequently Asked Questions (FAQ)

1. Can I use a store-bought pie crust?
   Yes, you can use a store-bought pie crust to save time. However, a homemade crust will always taste better.
2. Can I make this pie gluten-free?
   Yes, you can make this pie gluten-free by using a gluten-free pie crust and gluten-free all-purpose flour blend in the filling.
3. Can I freeze this pie?
   Yes, you can freeze this pie for up to 2 months. Thaw it in the refrigerator overnight before serving.
4. What if my pie crust shrinks during baking?
   To prevent the pie crust from shrinking, make sure to chill the dough thoroughly before rolling it out and blind baking it with pie weights.
5. What if my pie filling is too runny?
   If your pie filling is too runny, you may have underbaked the pie. Bake it for a few more minutes, or until the filling is set. You can also add a tablespoon of cornstarch to the filling to help thicken it.
6. Can I add nuts on top of the pie before baking?
   Yes, you can arrange pecan halves on top of the pie before baking for a more decorative look.
7. Can I use chocolate chunks instead of chocolate chips?
   Yes, you can use chocolate chunks instead of chocolate chips. Just make sure to chop them into smaller pieces so they distribute evenly throughout the filling.
8. Is bourbon necessary for this recipe?
   No, bourbon is optional. If you don’t want to use bourbon, you can substitute it with rum, brandy, or coffee liqueur. Alternatively, you can omit the alcohol altogether.