I'm really hitting my stride with these two: Apple Crumb Pie and Chocolate Pudding Pie! Everything about these babies was spot on - flaky crust, ideal whipped cream texture, chocolately richness, crispy crumb topping with perfectly toasted pecans. The two pictured were gobbled up at a neighborhood baby shower a couple weeks ago. Substitutions for the apple pie are as follows: I used arrowroot starch instead of cornstarch, fresh-squeezed orange juice instead of apple cider, and pecans instead of walnuts for the topping. For the chocolate pudding pie, I omitted the coffee ingredients as usual and used plain non-chocolate graham crackers for the crust. I will also make one additional note about the Chocolate Pudding Pie. I have been substituting Trader Joe's Dark Chocolate sometimes when we have some and I don't want to make a special trip to buy the Ghirardelli stuff. We seem to always have enough of the unsweetened on hand, but the bittersweet is the one I'm talking about. The pie is just as good I think, but different somehow. It's maybe missing that one extra level of richness that the Ghirardelli Bittersweet stuff has and I think the texture is a tiny bit firmer with the Trader Joe's chocolate, which is not a bad thing in either case. Just, as I said, different.
Current Pie Tally: 217
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