The only thing better than a chocolate cream pie is one in a wonderful chocolate cookie crumb crust. If a person has a craving for chocolate, I don’t see the point of going halfway, y’all.
Articles & Recipes by Paula Deen
My pecan pie has just enough goop to hold together all those good, sweet, crunchy Georgia pecans. Whether you call them “pee-cans” or “pe-cahns,” you’ll adore this rich, slightly sticky pie.
I use brown sugar and vanilla to give the filling more richness, and I sprinkle the top crust with cinnamon sugar, which gives the pie such a pretty glitter— and a preview of the delicious filling. Serve à la mode with big scoops of vanilla ice cream!
Recipes like this one feel as if you’re cheating: popovers rise up like they were baked by a fancy pastry chef, when all you did was whisk four ingredients together and throw them in the oven.
I use chilled butter for flavor and chilled Crisco for texture in my pie dough, and just enough icy-cold water to bring the ingredients together without making things tough. Some pie doughs can get finicky on you, but this one always does me proud.
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