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Easy Kentucky Derby Pie Bars with Bourbon Whipped Cream

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These rich, gooey, and buttery Kentucky Derby Pie Bars with a shortbread crust and bourbon-spiked whipped cream are the perfect last-minute dessert for any spring gathering. They come together in about 45 minutes and are guaranteed to impress.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon fine sea salt
  • ¾ cup granulated sugar
  • ¾ cup light corn syrup (or dark corn syrup for deeper flavor)
  • 3 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 tablespoon bourbon (recommended: Maker’s Mark or Bulleit)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (recommended: Ghirardelli)
  • 1 cup chopped pecans (lightly toasted)
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. Make the crust: In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix. Add the cold butter cubes and pulse until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Do not over-process.
  3. Press the crust into the pan: Dump the crust mixture into the prepared pan. Press it down firmly and evenly using your fingers or the bottom of a measuring cup. Prick the crust all over with a fork (about 15-20 times).
  4. Bake the crust: Bake for 15-18 minutes, until the edges are just barely golden. The center will still look pale. Remove from the oven and let cool slightly while you make the filling. Leave the oven on.
  5. Make the filling: In a large bowl, whisk together the granulated sugar, corn syrup, eggs, melted butter, bourbon, vanilla extract, and salt until smooth and glossy. Do not over-whisk.
  6. Add the mix-ins: Stir in the chocolate chips and chopped pecans with a spatula until evenly distributed.
  7. Pour the filling over the crust: Pour the filling onto the warm crust and spread it evenly with a spatula.
  8. Bake the bars: Return the pan to the oven and bake for 22-25 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
  9. Cool completely: Place the pan on a wire rack and let the bars cool completely, about 2 hours. Do not cut while warm.
  10. Make the bourbon whipped cream: When ready to serve, pour the cold heavy cream, powdered sugar, bourbon, and vanilla extract into a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Do not over-beat.
  11. Cut and serve: Lift the bars out of the pan using the parchment paper handles. Place on a cutting board and cut into 24 squares (6 rows by 4 rows). Wipe the knife clean between cuts. Serve each bar with a generous dollop of bourbon whipped cream.

Notes

For best results, use room temperature eggs and toast the pecans lightly before adding. Let the bars cool completely before cutting to avoid a messy filling. The bars taste even better the next day as flavors meld. For a non-alcoholic version, replace bourbon with vanilla extract.

Nutrition

Keywords: Kentucky Derby, pie bars, bourbon, chocolate, pecans, shortbread, whipped cream, easy dessert, spring dessert

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