Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless.
Rum Pumpkin Praline Pie
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Cranberry-Pear Cream Pie with Gingersnap Crust
Want to know what the best kitchen thrill is? Do this: Pick out a complicated recipe. A baked good – because those are always harder. Decide you want to change it. Choose a flavor combination that maybe no one has ever used before and you’re unsure if anyone will ever use again. Cranberry-Pear Cream Pie. Will it work? Will it taste okay? First thrill: The pre-taste taste. Dip your spatula in Cranberry-Pear sugary liquid and taaaaste. Ohhhh taaaaste it… cause yes, that works.
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Fresh Fig and Lemon Cream Tart
Ripe figs are summer’s sugar and they pair wonderfully with tart lemon in my recipe for Fresh Fig and Lemon Cream Tart. Using a refrigerated pie crust lets you save your energy for homemade, luscious lemon curd.
Dark Chocolate Bourbon Pecan Pie
Dark Chocolate Bourbon Pecan pie. Say it again, hmm? Dark.Chocolate. Bourbon. Pecan. Pie.
I do wanna talk about that, but I just went to this really wonderful wedding and let me take a sec to touch on that really fast. My brother got married and I now have the absolute coolest sister-in-law a girl could ask for. I will say that I’ve decided I never want to get married because I just can’t top that. That was the most fun I’ve ever had in one weekend and I will die happy now. I’ll want to throw some wedding pictures up here eventually, but if you are friends with me on Facebook, you’ve already seen a thousand pictures of me (and one or two of the bride and groom), and you’re ready for me to get to the food part of this blog post.
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Strawberry Lemon Buttermilk Pie
Strawberry Lemon Buttermilk Pie is a traditionally Southern recipe. The flavor is spot-on — noticeably tart, but not over-powering. The crust is just what it should be — flaky and crisp layered with soft and buttery. And it’s perfectly accompanied by sweet whipped cream.
My stomach is rumbling for this. I’m trying to eat it very, very slowly, so that I can write about how it tastes before I chow down and finish the pie off and then have no real, coherent thoughts or memories about how it tasted. In dietitian world, this is called mindful eating.
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