- vanilla cake mix
- sweetened condensed milk
- to 2 c chocolate chips
- graham cracker crumbs
- sugar
- ground cinnamon
- vanilla
- sour cream
- eggs
- finely shredded carrots
- thawed Cool Whip
- sweetened condensed milk
- miniature marshmallows
- butter
- sugar
- flour
- yellow cake mix dry
- vanilla
- sprinkles
- white dipping chocolate
- yellow cake mix dry
Double recipe for cookie sheet size.
- vanilla
- white sugar
- - 8oz pkg.l cream cheese
- Cream:
- flour
- icing sugar
- butter
- Crust:
- Glaze:
- corn starch
- pineapple juice
- sugar
- lemon juice
- soft bread cubes
- eggs
- melted butter
- milk
- brown sugar
- cinnamon
- nutmeg
- salt
- raisins
- unsalted butter
- semisweet chocolate chips
- unsweetened chocolate
- extra-large eggs
- pure vanilla extract
- all-purpose flour
- baking powder
Serves 8
Use your favorite pie dough or our recipe (related).
WHY THIS RECIPE WORKS:
The majority of Thoroughbred Pie recipes that we prepared were far too sweet. We reduced the amount of sugar to almost half of what was called for in some recipes. Brown sugar contributed a hint of spice and depth, while more neutral white sugar ensured that the nuts and chocolate weren’t eclipsed. To bring more balance to the pie, we replaced semisweet chocolate chips with chopped bittersweet chocolate.
To give the top of our pie its trademark crunch, we went with cornstarch instead of the flour that we’d been using as a thickener. Removing some egg white from the recipe also helped. We settled on blind baking our pie crust to ensure that it didn’t come out of the oven underbaked. Sprinkling the chocolate over the still-warm crust provided a hit of intense chocolate in every bite.
- bourbon
- packed light brown sugar
- cornstarch