Name: Vegan Chocolate-Walnut Derby Pie
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 2-1/2 cups organic all-purpose flour; 1 tsp. Redmond Real Salt Sea Salt; 1 cup cold vegan butter (diced); 1/2 cup ice water; 1/4 cup cacao powder; 1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour; 1/2 cup coconut sugar; 1/4 cup maple syrup; 1/4 cup vegan butter (melted); 1/2 cup plant-based milk; 1/2 tsp. Redmond Real Salt Sea Salt; 2 tsp. vanilla extract; 1 cup walnuts (coarsely chopped)

Craving a taste of the Kentucky classic but want to keep things healthier? This recipe takes the legendary derby pie and gives it a modern makeover. We’re talking vegan, refined sugar-free (mind blown!) and bursting with superfood cacao for a healthy dose of chocolatey goodness. Ditch the bourbon (trust us!), but hold onto the decadent chocolate-walnut combo. Bake up this champion upgrade on a classic!

A Vegan Chocolate Derby Pie in a Pie Plate on a Wooden Table Top, One Slice of Pie and a Big Bowl of Whipped Cream Sit Nearby

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Vegan Chocolate-Walnut Derby Pie

Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Servings 8

Calories 553 kcal

Ingredients

Crust

2-1/2 cups organic all-purpose flour
1 tsp. Redmond Real Salt Sea Salt
1 cup cold vegan butter diced
1/2 cup ice water

Filling

1/4 cup cacao powder
1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup vegan butter melted
1/2 cup plant-based milk
1/2 tsp. Redmond Real Salt Sea Salt
2 tsp. vanilla extract
1 cup walnuts coarsely chopped

Instructions

For crust, in large mixing bowl or in food processor, combine flour and salt and whisk or pulse briefly until combined.
Sprinkle diced butter evenly over dry ingredient mixture. Use two forks to cut butter into dry ingredients until butter is evenly dispersed into pea-sized (or smaller) bits. If using food processor, briefly pulse butter together with dry ingredients 5 to 7 times until butter is evenly dispersed into pea-sized (or smaller) bits.
Transfer mixture to large mixing bowl. Sprinkle dough evenly with ice water and use spatula to quickly mix water into dough until it is evenly combined and dough begins to form moist clumps. (If the dough is not sticking together, add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix dough.
Using hands, quickly pack dough into ball, then flatten ball into 3/4-inch thick disk.
Wrap dough in plastic wrap and refrigerate at least 1 hour, or up to 3 days, until ready to use.
Preheat oven to 350 degrees F.
Grease 9-inch pie pan with vegan butter. Press 2/3 of dough into base and edges, making dough as even as possible.
Using rolling pin, on work surface, roll out remaining 1/3 of dough for pie top and set aside.
For filling, in medium mixing bowl, combine all filling ingredients and stir until well combined.
Pour filling into prepared crust. Add top layer of rolled-out dough on top of pie, trimming or stretching to fit.
Bake 35-45 minutes, until center is set and pie doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)
Allow pie to cool completely before cutting.