I know it’s past the actual day of the Running of the Roses (aka Kentucky Derby), but that doesn’t mean that we can’t still enjoy the traditional pie from the fastest 2 minutes in sports. That pie is called a “Kentucky Derby Pie” but the name is trademarked, so no one else is allowed to use that name when referring to this pie (unless you actually get your pie from the original restaurant).
We had the pleasure and most amazing time watching the derby with a host of other families this past weekend. (We do not live in Kentucky but still enjoy the event.) I had the job of supplying the traditional pie. I made three regular (full-on allergies) pies from this recipe called Kentucky Derby Chocolate Walnut Pie. This is my absolute favorite pie in the whole world! Top with some fresh homemade whip cream and you’re about as close to heaven as you can come with a pie. (And, yes, I did include the bourbon in the original recipe .)
I didn’t want to leave my husband and son out of the pie enjoying festivities, so I set out to make a version that is free of all top allergens, except treenuts. I did not include bourbon in this allergy-friendly version because bourbon contains grains (corn & gluten). If you’re able to have those ingredients, I say go for the little extra umph to your pie!
(Note: You cannot use whiskey instead of bourbon. There are very distinct differences between the two, do not interchange them. Want to know the difference between bourbon & whiskey? Read up here. You know you’ve always wanted to know this little tidbit of random knowledge…well, it’s a prerequisite to living in Ky & Tn.)
Now, on to that most delicious of allergy-friendly pie recipes. Don’t let this recipe scare or intimidate you. It is super-duper easy and well worth the effort! (Warning: You will get a chocolate high from this pie.)
Free of gluten, dairy, egg, soy, peanuts, corn (contains tree nuts)
Kentucky Chocolate Pecan Pie
If desired/allowed, add 2 Tbsp of Ky bourbon to the wet ingredients. Bourbon contains corn, gluten, & yeast.
- 2 EnerG egg replacer
- 1/2 cups coconut oil
- 3/4 cups brown sugar
- 1 teaspoons vanilla
- 1/2 cups allowed flour (any gluten or gluten-free flour will work)
- 1/8 teaspoons salt
- 1 cups pecans, chopped
- 1 cups mini chocolate chips (like Enjoy Life)
1. Make your pie crust (see recipe below). Do not use a pie dish that has air holes in the bottom -- this just may cause a smokey situation when baking (I wouldn't know though). Refrigerate for at least 1 hour (overnight is fine too).
2. Preheat oven to 350 degrees. Remove pie crust from refrigerator.
3. Whisk together your egg replacer (3 tsp powder + 4 Tbsp water; or 2 eggs). With a mixer, cream together the softened coconut oil and sugar with the egg mixture. (*Use a mild coconut oil b/c you don't want a coconut flavor. You could also use softened palm shortening or butter.) Mix in vanilla (and bourbon here, if using).
4. Mix in allowed flour (I used rice flour, but you can use any gluten-free or regular flour, except I wouldn't use coconut flour) and salt.
5. Finally, stir in chopped pecans and chocolate chips.
6. Pour pie filling into pie crust and spread out evenly. Bake for 40-45 minutes. Allow to cool before slicing.
Top with a dollap of dairy-free whip cream or ice cream! Enjoy!
Pecan Crust II
See "Pecan Crust" under recipe tab for the other version.
- 1/2-3/4 cups pecans
- 1 1/2 cups rice flour
- 1/2 cups tapioca flour
- 2 tablespoons brown sugar
- 1/2 teaspoons ginger, ground
- 1/2 teaspoons salt
- 6 tablespoons palm shortening
- 3-4 teaspoons cold water
1. Preferably in a food processor, grind pecans into a course flour. Add other flours to food processor and pulse to combine. Add ginger, brown sugar, and salt into food processor; mix together.
2. Add palm shortening (preferably chilled) to food processor, a couple tablespoons at a time, and pulse until crumbly. (You may need to remove the lid and give it a little stir to make sure all the dry ingredients are incorporated into the shortening.)
3. Finally, pulse in cold water, one teaspoon at a time, until crust holds together in your hand.
4. Press crust into greased pie dish on the bottom and up the sides. Cover with plastic wrap and refrigerator for about 1 hour (overnight is fine too).
Prepare pie filling as directed in recipe. Remove pie crust from refrigerator while making pie filling and preheating oven.
Shared at Allergy-Free Wednesdays, Full Plate Thursday, Sweet Tooth Friday, Allergy Friendly Friday, Monday Mania, Homestead Barn Hop, Real Food 101, Make Your Own Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Works-for-Me-Wednesday, and Thriving on Thursday.