Derby Pie Bars

Derby Pie is one of my favorite desserts and a few years ago I found a great recipe for Derby Pie Bars.  These have been my go to and always a favorite at Derby Parties.  So, I knew I wanted to make them again this year but wondered about finding a way to make a little more friendly for Ellen.  Now, the catch is I did not want to lose the texture and taste of Derby Pie so these are not sugar-free and do use whole wheat flour.  I was thrilled with how they turned out! So here you go.

I did replace all the powdered sugar in the crust with Confectioners Swerve.  It made a great crust!


Then after I bake that I worked on the filling.  I replaced a third of the sugar with Swerve and used Hershey Sugar Free Chocolate Chips. Here it is before putting it in the oven to finish cooking.


And the finished product – not let’s see if they make it to Derby Day…

derby pie bars

Here is the recipe – enjoy!

Derby Pie Bars


For the shortbread crust

  • 1/4 cup powdered Swerve (powdered erythritol)
  • 1 cup all-purpose flour
  • pinch of salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed

For the filling

  • 12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup granular Swerve (erythritol)
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 4 Tablespoons bourbon
  • 1 1/2 cups Sugar Free Chocolate Chips
  • 1 1/2 cups walnuts


Preheat oven to 350 F

To make the crust, combine the Powdered Swerve, flour, and salt in the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. Firmly pat the mixture into the bottom of a 9×13 baking pan.  Bake the crust for 15 – 20 minutes until just lightly brown.

To make the filling, cream the butter, sugar, and granular swerve until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined. Fold in the chocolate chips and walnuts. Pour batter over partially baked crust. Bake until filling is set and the top is light golden-brown, approximately 25 – 30 minutes. Allow bars to cool for at least 30 minutes before cutting into squares.

Bars will keep in an airtight container for at least a week.

Nutritional Information: 1 bar (1/24 of pan) is 20 carbs


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