The Pie Project

I'd always looked down on cream pies - at our house we were fruit pie purists, and I only saw cream pies at chain restaurants, drooping under too much Cool Whip. Then I made key lime pie (custard, I suppose, but cream pie-ish) and my tastebuds were opened. Cream pies made from scratch are de-LICIOUS. Oh my god. Silky and decadent without being too sweet. And they're not hard, though there are a few more steps than with fruit pie. I've made this J.O.C. chocolate cream twice and like it best with whipped cream and a butter crust; graham cracker would probably be good too. Oh, and I added a secret strawberry layer. There must be a metaphor in that, but I slipped them in because my friend requested chocolate mousse with strawberries, and this was as close as I could get. Classic Chocolate Cream Pie 1 single BAKED pastry crust (or crumb crust) Whisk in a medium saucepan (no heat yet) 1 cup sugar 3 tablespoons cornstarch 1/4 tsp salt Add gradually (still no heat) 2 1/2 cups whole...

This is my blog about pie, otherwise known as the pie blog, otherwise known as my #1 reason to eat too much buttery crust and not do my work. But I think it's good for me, anyway. Writing a pie, baking a novel: Simple ingredients, complex effect. Occasional disasters sometimes taste good. It’s time to expand my pie horizons, revisit old flames, procrastinate with flour, experiment. Fruits. Custards. Chess. Meringue. Peanut butter. The Joy of Cooking and I (and recipe makers of all kinds) are going head to head every week. Or hand in hand, I hope. You think pie is for old ladies? Neo-fifties housewives? Refined, Paris-visiting, cookbook-writing foodies? Sure, and more power to them. But it's time for a pie revolution. Pie is equal opportunity. It’s feminist, socialist, progressive, hip, down-to-earth, sustainable, and always lovable. It will not be labeled. But it will be…okay, I have to say it: eaten. So, welcome! I can't promise the shiniest food bloggiest blog of all the ...