- Zest of an orange
- good pinch fresh rosemary leaves
- finely grated lime zest
- chopped macadamia nuts
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.
- walnuts
We made this at the condo on Kiawah Island with our whole group
- Hillshire Farms smoked sausage cut into 2 inch pieces
- small new potatoes
- Old Bay Seasoning or crab boil
- Juice and thin yellow part only of the peel of 1 small lemon
- small ears fresh or frozen corn -
- cut in half
- king crab legs
- whole wheat flour
- buttermilk
- chopped fresh mushrooms
- chopped baby Portobello mushrooms
- finely chopped red onion
- crumbed feta cheese