Chocolate Pudding Pie Recipe
This chocolatey family favorite sports a flaky homemade crust and a rich chocolate pudding filling. Learn how to make a showstopping chocolate pudding pie here.
Read More18 Best Pie And Ice Cream Pairings
There are some perfect combinations in this world — burgers and fries, peanut butter and jelly, and, our favorite, pie and ice cream. The concept of a scoop of cold, sweet ice cream on top of a pie started in the 1880s when someone added a scoop of vanilla ice cream on top of a blueberry pie and borrowed the phrase “à la mode” from the French language to describe it. Another origin story suggests that apple pie and vanilla ice cream were present on the first date between the two dessert items. Regardless of the first pairing, it’s clear that the phrase à la mode, which translates to “in the fashion,” clearly describes this chic and tasty combination. Most people don’t think twice about a scoop of vanilla ice cream on top of the pie. While it’s hard to go wrong with this blank canvas of a flavor, it’s clear that many other flavors are better suited to complement certain flavors of pie. Here are some of our favorite pie and ice cream pairings that you need to try.
Read MoreWhat Is A Buttermilk Chess Pie, And What Does It Taste Like?
When you think about unique holiday desserts, what comes to mind? Probably a gently spiced pumpkin pie or a gooey apple pie — not necessarily a buttermilk chess pie. A Southern classic, especially around the holidays, this simple dessert is made from pantry staples and bakes up into a golden, creamy, and altogether satisfying pie that you can probably make right now, no shopping trip necessary. Chess pies are an example of a kind of timeless, nostalgic American dessert that is ingenious in its resourcefulness. Any pie crust will do, whether it’s your favorite pie crust or store-bought, so long as it’s flaky and buttery. The pie is filled with a custard made with eggs, melted (but cooled) butter, buttermilk, and sugar thickened with either flour or cornstarch. When you remove it from the oven, it should have a slight wiggle, but to be sure it’s cooked through, an instant-read thermometer should read 175 to 180 degrees Fahrenheit at the center of the pie. You need patience before digging in — if you cut into the pie before it’s cooled, it won’t have set, leading to a runny mess. You can store a buttermilk chess pie sealed in the refrigerator
Read MoreHigh And Low Baking Is The Method That Prevents A Curdled Pie Filling
When you get a homemade pie right, it can be a rewarding and delicious experience for everyone. Unfortunately, custard-filled pies can be finicky once you pop them in the oven. Pumpkin pie is an American staple and perhaps the most popular custard pie out there, but when Thanksgiving comes around and it’s time to actually bake one, you may end up with a curdled filling if you don’t switch your oven from high to low heat. Low and slow is always the best baking technique when making pies, but even if it sounds contradictory, many recipes instruct you to briefly bake your dessert at high temperatures first. For example, try heating your oven to around 400 degrees Fahrenheit, baking your pie for about 10 minutes so your crust can firmly set, then lowering the temp to 300 for the pie’s remaining bake time. Some bakers choose to put an already-filled pie into the oven before switching from high to low heat. Others, however, don’t want to risk the common pie-making mistake of curdling the custard filling and will instead blind-bake the crust before lowering the oven temperature and, finally, adding the pie’s filling. Either way, this method is all about
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