The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life, is now available! If you love baking or are looking for a great gift book, you can buy it on Amazon, Barnes & Noble, Indie Bound, or at your favorite book store. I hope you enjoy The Daily Cookie. Thanks for your support.
This pie recipe was recommended by my friend KAnn who adapted it from The Harry’s Roadhouse Cookbook. It’s very similar to Richard Sax’s Claremont Diner pie, which is a lighter textured cream pie with a filling stiff enough to pile above the shell. You can make it in a 9 inch pie dish with a [...]
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Yesterday, I decided to find out why Earl thought the pie was so great Because it’s the type of recipe it is, it’s very short and intended for people who already have an idea of how to make a chocolate pie. I’ve added a few extra details to help you along so that even if you’ve never made one, you’ll be able to.
And it’s worth making. It’s lighter than the other chocolate pies I’ve posted (not counting the crust, of course) and has an interesting, smooth, slick texture which may be from the evaporated milk and water combo, which is one I’d never seen before in a chocolate cream pie.
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Thanks to James at Cook Like James, I’ve found what just may be my new favorite pumpkin pie. It’s spicy, creamy, has a shiny top, and vibrant pumpkin flavor enhanced by hints of candied yams and spices — specifically, fresh ginger and cinnamon. If you’re looking for the ultimate pumpkin pie, this one’s worth a try.
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