Are Derby Pie And Pecan Pie The Same?

The history of derby pie

However, referring to the pie as "derby pie" instead of another name can lead to some complications. The Kern family, who created the pie's recipe in 1954, holds a trademark on the name. This is why you’ll notice a circled "R" following the pie's name on the official website of their company, Kern's Kitchen. It also explains why the recipe and its name sometimes become the subject of legal disputes when commercial entities attempt to market pies under the same name.

Today, the pie is officially linked to the Kentucky Derby, although the name wasn’t specifically chosen with the derby in mind. In fact, it was simply a matter of chance—the Kern family, consisting of Walter, Leaudra, and their son George, randomly selected the name from a hat. They first introduced the pie at the Melrose Inn in Prospect, Kentucky, located about 15 miles from Louisville, the site of the Kentucky Derby. While the inn is no longer in operation, the pie and the family’s new establishment, Kern's Kitchen, continue to thrive.

Although the pie's name fortuitously coincided with the renowned horse race, the Kerns—now in their fourth generation—have become official partners of the Kentucky Derby Festival. Their most remarkable creation, the largest derby pie, emerged from this partnership. Spanning 12 feet in diameter, this impressive pie was part of the celebration for the reopening of the Kentucky Derby Museum in 1985.

The origins of pecan pie

Pecan pie started to show up in Southern cookbooks as early as the 1880s. Two key developments contributed to the dish's popularity: the increase in pecan availability and the launch of Karo corn syrup in 1902, along with the marketing efforts that followed. Pecans are indigenous to the United States, but they were relatively uncommon until an enslaved agronomist named Antoine discovered how to cultivate them more effectively in 1847.

Karo syrup emerged as a product of the food industry's industrialization in the early 20th century. Prior to this, pecan pie recipes typically used a cream base. One of the earliest references to the pie can be found in a Louisiana cookbook from around 1900 titled "A Book of Famous Old New Orleans Recipes Used in the South for More than 200 Years." This book included a pecan pie recipe featuring the classic ingredients: "eggs, sugar, 'Louisiana syrup,' pecans, butter, vanilla extract, and pecan halves," according to a blog from the University of North Carolina. Louisiana syrup likely served as a precursor to the sweet syrup used in contemporary versions of the dish.

Women's magazines such as Harper's Bazaar and Ladies' Home Journal played a significant role in popularizing the pie, as did regional restaurants that began to promote their own takes on pecan pie, often incorporating Karo syrup. However, the connection between pecan pie and Karo syrup didn't become widely recognized until the 1930s, when a recipe created by the wife of a Karo company executive became the most prevalent version of the dessert.

Where to find the pies

During the peak of Kentucky Derby season, Kern's Kitchen sends thousands of derby pies racing out the door. If you find yourself in Louisville, Kentucky, in early May for the Kentucky Derby, you can enjoy a slice of this iconic pie along with a refreshing mint julep. It might just be worth the journey to Kentucky for this treat. However, for those who prefer to shop for food online, there's no need to travel to the Derby to savor a slice of this beloved American pie, as Kern's Kitchen offers shipping across the nation.

For fans of pecan pie, Kern's Kitchen also produces this classic dessert. However, the recipes for the traditional pecan pie from the early 20th century are now in the public domain. With that in mind, the most delicious and authentic pecan pie recipe might be tucked away in an old cookbook in a Louisiana church attic. All you need to do is whip it up yourself.