Desserts

November 1, 2021

Plant-Based Kentucky Derby Pie

This Plant-Based Kentucky Derby Pie is a decadent vegan dessert. Filled with chocolate, nuts, and a hint of bourbon it’s a showstopper that’s naturally gluten-free and oil-free!

Plant-Based Kentucky Derby Pie

Okay hear me out. I know that the Kentucky Derby is in May. But it is November and therefore pie season. Which means that any pie is acceptable. Trust me, you want to get in on this pie before May… you probably should just go ahead and put it on your Thanksgiving menu.

Why is this Kentucky Derby Pie so delicious?

So many reasons. It’s sweet and gooey and filled with chocolate and nuts and bourbon (if you want).

But what even is Kentucky Derby Pie?

What is Kentucky Derby Pie?

Kentucky Derby Pie has a chocolate & nut filling in a traditional pie crust. There's some debate about if the pie should have walnuts or pecans. I used a mix of both in this pie, but you can pick whichever nut you prefer.

The pie was first made for the Kentucky Derby and is often served at Kentucky Derby watch parties. But honestly I think it makes a delicious and unique Thanksgiving or Christmas pie.

Plant-Based Kentucky Derby Pie


Why I love Plant-Based Kentucky Derby Pie

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and can be made refined sugar-free, depending on the chocolate you choose (see notes below)
  • Decadent dessert — this pie is THICK. It’s rich and dense, almost like a giant cookie
  • Make anytime — this pie is perfect for Thanksgiving, Christmas, or the Kentucky Derby in March!
  • Versatile  — hate walnuts? Use only pecans. Want a super sweet pie? Use sweetened chocolate. Love bourbon? Throw some in!


Ingredient Notes

Crust

  • Oat Flour: I like to make my own oat flour - it is coarser than store-bought and less dense. To make your own oat flour, blend rolled or quick oats in a food processor until they form a flour.
  • Maple Syrup: You could sub date syrup.
  • Pecans: Pecans add some density and fat to the crust, giving it a better flavor. You could use an equivalent amount of walnuts instead.
  • Salt
  • Water: Use as much as you need to keep the dough together, but any more and your crust will be to wet.

Plant-Based Kentucky Derby Pie Crust Ingredients

Filling

  • Oat Flour: Same note as above, I used homemade oat flour. You could sub almond flour here if you'd like.
  • Maple Syrup: You could sub date syrup.
  • Date Sugar: Date sugar is just dried dates that have been ground into a 'sugar'. I highly recommend using it, as it's a dry sweetener that is completely made from fruit. If you can't find date sugar I recommend coconut sugar.
  • Flax Eggs: A mixture of ground flax and water. You could use ground chia seeds instead.
  • Walnut Butter: Make walnut butter at home using my Toasted Walnut Butter recipe. You may also be able to find it at a health foods grocery store. Alternatively, you could use pecan butter. Almond or cashew butter would also work.
  • Bourbon: There's just a hint of bourbon in this pie. You probably won't taste it, but if you absolutely hate bourbon, you can leave it out. As for bourbon brands, I recommend a mid-level bourbon like Maker's Mark.
  • Chopped Nuts: I used walnuts and pecans. You could use just walnuts or just pecans.
  • Vegan Chocolate Chips: For a completely refined sugar-free pie, use unsweetened chocolate. If you're okay with a bit of sugar, a semi-sweet chocolate is delicious in this pie.
  • Vanilla
  • Salt

Plant-Based Kentucky Derby Pie Filling Ingredients

How to make Plant-Based Kentucky Derby Pie

Step 1. Preheat oven to 350°F.

Step 2. Make the crust - add all the crust ingredients except the water to a food processor, pulse to combine, adding the water until the dough is slightly sticky but not watery.

Step 3. Press the crust into a 9" pie pan.

Step 4. Make the filling. In a large bowl, mix the oat flour and date sugar.

Step 5. Stir in the flax eggs, nut butter, and maple syrup.

Step 6. Stir in bourbon, walnuts, chocolate chips, vanilla, and salt.

Step 7. Use wet hands to scoop the filling into the pie pan and press flat.

Step 8. Bake for 40-45 minutes, until the center is firm but still moist.

Step 9. Let the pie cool to room temperature. Serve and enjoy!

Plant-Based Kentucky Derby Pie

Frequently Asked Questions

Can I make ingredient substitutions?

Yep! Head up to the Ingredient Notes section where I outline ingredient substitutions.

How should I store this Plant-Based Kentucky Bourbon Pie? How long does it last?

Store this pie in the fridge. Avoid leaving it on the counter for more than a couple hours, as it is made with entirely plant ingredients and will go bad quickly at room temperature.

The pie will last for 1-2 weeks in the fridge.

Can this pie be gluten-free?

This pie is naturally gluten-free. Be sure to use certified gluten-free oats if you need to ensure there is no gluten traces.

Plant-Based Kentucky Derby Pie

Recipe Prayer

Thank you God for this pie. Help use to enjoy the sweetness of your creation. Amen.

Related Recipes

Looking for other delicious plant-based desserts? I've got you. Here are some of my favorites:

Tried this recipe?

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Plant-Based Kentucky Derby Pie

This Plant-Based Kentucky Derby Pie is a decadent vegan dessert. Filled with chocolate, nuts, and a hint of bourbon it’s a showstopper that’s naturally gluten-free and oil-free!

Author:

Elizabeth

Serves:

8

Prep:

20

min

cook:

40

min

total:

60

min

Ingredients

Crust

  • 2 Cups Oat Flour
  • 6 Tablespoons Maple Syrup
  • 1/4 Cup Pecans
  • 1/8 Teaspoon Salt
  • 2-4 Tablespoons Water

Filling

  • 1/2 Cup Oat Flour
  • 1/2 Cup Maple Syrup
  • 1 Cup Date Sugar
  • 2 Flax Eggs (two eggs = 2T flax + 4T water)
  • 1/2 Cup Walnut Butter
  • 1/4 Cup Bourbon
  • 1 Cup Chopped Nuts - I used walnuts and pecans
  • 1 1/4 Cups Vegan Chocolate Chips, dark or semi-sweet
  • 1 Teaspoon Vanilla
  • 1/4 Teaspoon Salt

Instructions

  1. Preheat oven to 350°F.
  2. Make the crust - add all the crust ingredients except the water to a food processor, pulse to combine, adding the water until the dough is slightly sticky but not watery.
  3. Press the crust into a 9" pie pan.
  4. Make the filling. In a large bowl, mix the oat flour and date sugar.
  5. Stir in the flax eggs, nut butter, and maple syrup.
  6. Stir in bourbon, walnuts, chocolate chips, vanilla, and salt.
  7. Use wet hands to scoop the filling into the pie pan and press flat.
  8. Bake for 40-45 minutes, until the center is firm but still moist.
  9. Let the pie cool to room temperature. Serve and enjoy!
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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography