Kentucky Derby Tart

Think of this as a Derby Day pie that swaps out the bourbon and corn syrup for a simpler butter-sugar-egg filling loaded with chocolate chips and pecans. The filling sets up dense and fudgy, somewhere between a brownie and a pecan pie, with pockets of melted chocolate throughout.

Three eggs and a stick and a half of melted butter give the filling its rich, custard-like structure. The flour helps it set firm enough to slice cleanly without being cakey. Mix it all with a fork, not a mixer. You want the ingredients blended but not aerated, or the filling puffs up too much and cracks.

Coarsely chop the pecans so you get substantial nutty bites in every slice. They float to the top during baking and form a crunchy layer over the fudgy base.

Low and slow is the key here. The moderate oven lets the filling set gradually from the outside in without burning the top or leaving the center raw.

Chef Tips

• The tart is done when the center is just barely set. It still jiggles slightly but firms up completely as it cools. Overbaking dries out the filling.
• Let it cool to room temperature before slicing. Cutting it warm means a gooey, collapsing slice instead of a clean wedge.
• Use two pie shells since this recipe makes enough filling for both. Don’t try to cram it all into one.
• A scoop of vanilla ice cream or a dollop of bourbon whipped cream on top is practically mandatory on Derby Day.

Variations

• Add bourbon: Stir in 2 tablespoons of bourbon with the vanilla for a more traditional Kentucky Derby pie flavor.
• Walnut swap: Use walnuts instead of pecans for a slightly more bitter, earthy flavor that still pairs well with the chocolate.
• Dark chocolate version: Use dark chocolate chunks instead of milk chocolate chips for a deeper, less sweet filling.