Derby-Pie® chocolate nut pie was developed over 50 years ago as the specialty pastry of the Melrose Inn, in Prospect, Kentucky. George Kern, manager of the restaurant, developed the Derby-Pie® recipe with the help of his parents, Walter and Leaudra. The recipe remains a secret to this very day. Yes, we use real chocolate chips and premium walnut pieces – but no one has ever been able to duplicate our special filling and delicate crust.
There's only one Derby-Pie® chocolate nut pie.
Derby-Pie® Milkshake (Yields 1)
1 slice Derby-Pie®, chopped
4 scoops vanilla ice cream
1 oz whole milk
Method: Combine ingredients in blender and blend for 15 seconds or until desired consistency is achieved. Top with bourbon whipped cream.
Derby-Pie® Bourbon Balls (Yields 20)
3 cups Derby-Pie®, chopped
1/2 cup powdered sugar
1-1/2 Tbsp bourbon
2 cups dark chocolate
1 Tbsp vegetable oil
Method: Combine chopped Derby-Pie® and powdered sugar in mixing bowl. Add bourbon, roll mixture into 1 oz. balls and chill in refrigerator for one hour. Melt dark chocolate in small saucepan over low heat. Add in vegetable oil and stir well. Dip bourbon balls in chocolate and let stand for 5-10 minutes before serving.