Make Thoroughbred Pie

If you can't decide whether you want a nutty pie or chocolate chip cookie, try a thoroughbred pie. The classic thoroughbred pie starts with a flaky pastry shell that's filled with melted butter, chocolate, toasted walnuts, and a touch of Kentucky bourbon (optional). The filling becomes chewy and crisp around the edges as it bakes in the pastry shell. If you'd like to easily serve this classic to a crowd, consider making thoroughbred pie bars. You'll be able to offer bite-sized versions of the pie to your guests.

Ingredients

Classic Thoroughbred Pie

• 1 (9-inch or 23-cm) unbaked pie shell
• 3 ounces (90 g) bittersweet chocolate, chopped fine
• 8 tablespoons (113 g) unsalted butter, cut into 8 pieces
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 large eggs plus 1 yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups (175 g) walnuts, toasted and chopped
• 3 tablespoons bourbon (optional)

Makes one 9-inch (23 cm)

Thoroughbred Pie Bars

For the crust:

• 1 cup (125 grams) all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (4 ounces or 115 grams) unsalted butter

For the filling:

• 6 tablespoons (85 grams) unsalted butter
• 1/3 cup (66 g) dark brown sugar
• 1/3 cup (66 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon salt
• 1 tablespoon bourbon (optional)
• 1 teaspoon vanilla extract
• 6 tablespoons all-purpose flour
• 3/4 cup (4 1/2 ounces or 130 grams) chocolate chips or chopped chocolate
• 3/4 cup (87 g) toasted and coarsely chopped walnuts or pecans
• Flaky sea salt to garnish, optional

Makes 16 2-inch (5 cm) square bars

Steps

Making Classic Thoroughbred Pie

1. Chill and freeze the pie shell. Get out one 9-inch (23-cm) unbaked pie shell in a pie plate. You can make your favorite pie crust recipe or buy a refrigerated premade crust. Cover the pie crust with plastic wrap. Put the pie shell in the fridge and chill it for 40 minutes. Then put it in the freezer for 20 minutes.
   • Chilling and freezing the pie shell will keep it crisp as it bakes.
2. Preheat the oven and bake the crust. Turn the oven on to 375 degrees F (190 C) and put a rack in the lower-middle shelf of the oven. Take the chilled pie shell out of the freezer. Remove the plastic wrap and lay a large sheet of parchment paper over the shell. Fill it with pie weights and bake the shell for 20 to 25 minutes.
   • The pie crust won't bake completely. It will finish baking once you've poured the filling in and bake the entire pie. Par-baking ensures a crispy crust.
3. Remove the pie weights and spread chocolate over the hot crust. Take the pie shell out of the oven and carefully lift out the parchment paper and pie weights. Scatter 3 ounces (90 g) of finely chopped bittersweet chocolate over the crust while it's still hot. Wait 5 minutes and then use a spatula or the back of a spoon to spread the melted chocolate evenly across the crust. Set the pie shell aside while you make the filling.
   • If you don't want to chop your own chocolate, you could use bittersweet chocolate chips.
4. Melt the butter and stir in the bourbon (if using). Cut one stick (8 tablespoons or 113 g) of butter into 8 pieces. Put the butter into a small saucepan. Turn the heat to medium low and stir the butter constantly until it melts and turns brown. You'll need to heat it for about 5 to 7 minutes. If you want to use bourbon, turn off the heat and slowly stir in 3 tablespoons of it. Let the butter cool for 5 minutes.
   • Don't worry if the butter foams up a lot when you add the bourbon. It will settle down as it rests.
5. Whisk together the sugars, cornstarch, and salt. Get out a mixing bowl and put 3/4 cup (150 g) of granulated sugar, 1/2 cup (100 g) of packed light brown sugar, 2 tablespoons of cornstarch, and 1/2 teaspoon of salt into it. Whisk the dry ingredients together until they're completely combined.
6. Whisk in the eggs, vanilla, and melted butter. Crack two large eggs into the mixing bowl with the dry ingredients. You'll also need to add one yolk. Whisk the eggs until they're combined. Slowly whisk in 1 teaspoon of vanilla extract and the melted butter until the batter is totally smooth.
   • You can discard or save the extra egg white for another recipe.
7. Stir in the walnuts and spread the filling over the crust. Toast and chop 1 1/2 cups (175 g) of walnuts. Once they're cool, add them to the batter and stir until they're incorporated. Scoop the filling into the chocolate-coated pie crust.
   • If you prefer, you could use pecans instead of walnuts.
8. Bake the thoroughbred pie. Reduce the oven temperature to 325 degrees F (160 C). Put the pie in the oven and bake it for 35 to 40 minutes. The crust should brown and the filling should puff up. Don't worry if the pie jiggles a little in the center. It will set up while it cools.
9. Cool and serve the pie. Remove the pie from the oven and set it on a wire rack. Let the pie cool for 4 hours before you slice it. Serve the thoroughbred pie with whipped cream or ice cream.
   • Store any leftover pie in an airtight container in the refrigerator for up to 2 days.

Making Thoroughbred Pie Bars

1. Preheat the oven and prepare a pan. Turn the oven on to 350 degrees F (175 C). Get out an 8 x 8-inch (20 x 20-cm) baking pan. Spray the pan with cooking spray and then lay two sheets of parchment paper in the pan so the bottom and all sides are covered with the paper.
   • The paper will make it easier to remove the pie bars. If you don't have a square baking pan, you can use a round springform pan. If you use the springform pan, you won't need to use the parchment paper.
2. Combine the dry crust ingredients. Place 1 cup (125 grams) of all-purpose flour into a food processor. Add 1/4 teaspoon of salt and 1/4 cup (50 g) of granulated sugar. Put the lid on the processor and pulse the mixture so the ingredients are combined.
   • If you don't have a food processor, you can make the crust in a mixing bowl. You'll just need to manually cut the butter into the dry ingredients.
3. Add the butter to the crust ingredients. Cut 1/2 cup (4 ounces or 115 grams) of unsalted butter into cubes and add them to the food processor. Turn the food processor on so the butter is incorporated with the dry crust ingredients. Run the food processor for about 30 seconds so dough begins to form.
   • If you're making the crust by hand, you'll need to mix the butter in and then knead the mixture into a rough dough.
4. Spread the crust in the pan and bake it for 15 minutes. Scoop the dough directly into the parchment-lined pan. Use your fingers to press the dough evenly across the bottom and slightly up the sides of the pan. Bake the crust in the preheated oven for 15 minutes. Let the crust cool while you make the filling.
   • The crust will be very pale once it's finished par-baking.
5. Melt and cool the butter. Put 6 tablespoons (85 grams) of unsalted butter into a small saucepan. Turn the heat to medium. Stir the butter until it melts and then pour it into a large mixing bowl. Let the butter cool.
6. Whisk in the sugars, eggs, and seasonings. Once the butter is cool, whisk 1/3 cup (66 g) of dark brown sugar and 1/3 cup (66 g) of granulated sugar into the mixing bowl. When the mixture is smooth, whisk in:
   • 1 large egg
   • 1 large egg yolk
   • 1/4 teaspoon salt
   • 1 tablespoon bourbon (optional)
   • 1 teaspoon vanilla extract
7. Stir in the flour, chocolate, and nuts. Add 6 tablespoons of all-purpose flour and stir the batter until the flour is just incorporated. Stir in 3/4 cup (4 1/2 ounces or 130 grams) of chocolate chips or chopped chocolate and 3/4 cup (87 g) of toasted and coarsely chopped walnuts or pecans.
8. Fill the pan and bake the pie bars. Scoop the batter into the pie crust and spread it evenly. If you like, sprinkle some flaky sea salt over the top for added richness. Bake the thoroughbred pie bars in the preheated oven for 20 to 25 minutes. Remove the pan to a wire rack so they can cool before you cut them.
   • The bars will be golden brown and firm once they've finished baking.
9. Serve the thoroughbred pie bars. Slice the cooled pie bars into 16 pieces and serve them with whipped cream or vanilla ice cream. If you want to serve them warm, keep in mind that you may not be able to cut them into neat slices.
   • Store leftover pie bars in an airtight container. You can chill them for up to 5 days or keep them at room temperature for up to 3 days.

Things You'll Need

• Measuring cups and spoons
• Digital scale
• Mixing bowls
• Pie plate
• Rubber spatula or spoon
• Parchment paper
• Pie weights
• Plastic wrap
• Mixing bowls
• Whisk
• Small saucepan
• Wire rack
• 8 x 8-inch (20 x 20-cm) baking pan
• Cooking spray
• Small food processor

Sources and Citations

See also

• Bake
• Scale Ingredients for Baking
• Make Lavender Scones
• Substitute Baking Soda
• Make Cheesy Polenta Casserole
• Make Powdered Sugar
• Produce Thick and Glossy Meringue
• Knead Dough
• Make Salt Dough
• Make Flour

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