This creamy, rich, no-bake pie is screaming for some acidic fruit to balance it, and here in blood orange (also sometimes called Moro oranges) season, we have our perfect topping.
To those Key Lime Pie purists out there, I'm sorry, this recipe is probably not for you. For everyone else, adding a little hint of coriander to key lime pie adds a delightful dimension of flavor that's worth trying the next time you've got little key limes in your possession.
Using frozen peaches is a great way to get summer flavor in the heart of winter, and makes this pie easy to prepare to boot.
You can't rate any one type of Chocolate Cream Pie best— it just comes down to personal preference and taste. But for me, if I were ever to enjoy just one chocolate cream pie for the rest of my life, this one would be it.
When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. The same buttery crust is filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, making it a moderate and elegant way to enjoy the bright flavor of Meyer lemon.
A little sliver of this tart, with its delightful combination of tart apples and cranberries with sweet and mellow frangipane, will satisfy your sweet tooth without overdoing it.
Winter is the perfect time for custard and pudding-based pies. You'll love this version, with its delicate and tangy flavors, creamy texture, and a higher-than-average crispy crust to creamy custard ratio.
With a chewy mint-chocolate brownie on the bottom and a disk of vanilla ice cream on top, if you like brownie sundaes, you're bound to love this pie. This is the perfect make-ahead dessert for the holidays; with the brownie and ice cream disks made in advance, all you'll need to do is combine them, top with whipped cream, crushed candy canes, and serve.
This easy to prepare pie stars store-bought eggnog. The nog is turned into a creamy pudding that's nestled in a gingersnap crust and topped by whipped cream and freshly grated nutmeg.
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust.
You've made your perfect flaky pie dough, let it rest, rolled it out, and created the beautiful, crimped crust of your dreams. Your unbaked pie is sitting in the fridge, resting and waiting for the oven to preheat. You've come so far in pursuit of a delicious and beautiful pie, don't forget the most critical aesthetic step in the pie process: applying a fine coat of egg wash or cream to the top before you pop the pie into the oven.
Of all the elements that are involved with making pies, it's the outer ring of crust that causes the most angst for bakers. As the saying goes, people eat with their eyes first, and many of us feel pressured to make crusts that look every bit as well-crafted as the delicious filling inside. When it comes to crust, practice will definitely help, but there are also some small steps to keep in mind for best results:
I know that you're probably thinking that chocolate and pumpkin together doesn't seem like a very plausible combo, and before I tried this recipe I was right there with you. Now, I'm a convert. Not only do chocolate and pumpkin present the opportunity for a perfect fall color palate, but the flavors, all earthy and mellow and sweet, play off each other in a perfectly subtle and harmonious way. This is a mocha pumpkin latte, in pie form.
If you like to bake pies and tarts, sooner or later you're bound to encounter a recipe that instructs you to blind bake the crust prior to adding your filling. The term "blind baking" simply means baking the crust sans filling, and the method itself can feel a little strange and counter-intuitive to the uninitiated baker. Here are some tips to help you through the process.
This recipe, for my most favorite pecan pie ever, tastes like a delicious, gooey, crunchy turtle. It's filled to the brim with nuts and caramel custard, then topped with chunks of dark chocolate and finished with a sprinkle of sea salt. I don't care if the salted caramel trend has jumped the shark, to me this is pecan pie perfection.
When you're on a mission to improve something that's already pretty great, small modifications can make a big difference. In this case, I set out to tweak a recipe for pumpkin pie to make a filling that's creamier in texture, slightly more complex in flavor, and less "weepy" in general (since I'm not a fan of soggy bottom crust). It took me three tries to get it just right, but for you, it will only take one.
This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles a smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends.
Pears and grapes make an amazing team. You get all of the subtle, mellow flavor of pears, punctuated by bursts of tart, electric grape flavor. Make this pie now, while Concord grapes are still in season.
A slab pie is bigger than the standard 9-inch round, slightly thinner, and designed to be enjoyed without forks (just a napkin to catch the juices). This apple and cranberry version is the perfect incarnation for any fall exploit that's more fun en masse.
This pie pays homage to the humble peanut butter and banana sandwich in that it is both delicious and simple to make. The oat crust, made from Cracklin' Oat Bran cereal, is the perfect crumbly contrast to the filling; layers of peanut butter mousse and fresh, ripe bananas.
In Pomerol, Fronsac, Saint-Emilion, the wines are almost exclusively merlot-based blends, which grow well in the clay soil that dominates the region. Plateaus of limestone and patches of sand scattered throughout the vineyards allow for modest growth of other grapes which lend structure and personality to the merlot with which they are blended. Unlike Left Bank wines, which are dominated by tannic cabernet sauvignon that's built to age and meant to sit for years in a cellar, these merlot-based wines are lower in tannins and acid, which gives them incredible versatility.
This is the perfect tart for showcasing the colors and flavors of the fall season. The fruit caramelizes in a simple syrup of butter, sugar, and apple cider, making the apples and pears fork-tender over layers of flaky puff pastry.
While vinegar as a dessert condiment may seem a little unorthodox, the slightly sweet, slightly savory acidity compliments the sweetness of the strawberries and the pastry cream. It's just the thing when you're in the mood for something a little less traditional.
Turning over-ripe peaches and slightly tart plums come together to make the perfect end of summer pie.
This raspberry mousse, made the easy way, is the perfect filling for those who dream of airy cream pies. The luscious filling is just sweet enough to balance the tart raspberries, and the color is quite dramatic on the dinner table.
If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week". I promise that all the pitting will be worth it.
Cobbler is the perfect summer alternative to pie. The dough, unlike pie crust, requires no cut butter, no chilling, no chanting incantations at the door of the oven. It takes just minutes to put together, the dough can made and chilled in advance, and it's ready to eat right out of the oven. In fact, that's the best way to eat it. They're amazing atop a juicy cobbler, or hot out of the oven with a schmeer of salted butter and preserves. Once you're familiar with the technique, check out my grandmother's (Maine approved) blueberry cobbler recipe.
Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Choux relies solely upon steam trapped inside the dough to make it rise, creating large, cavernous pockets for delicious fillings. Since steam is the critical element, the technique used for making pâte à choux is designed to develop elasticity in the dough (to expand and create pockets) while maximizing moisture (to generate steam when baking). Come learn how to make them!