In the Deep South at the turn of the century, vinegar was added to pie crusts to get that unmistakably flakey finish. As time passed, spirits became a popular substitute because of the flavor it would impart, and because the alcohol would burn off during the baking process. This gluten-free chocolate cream pie is an homage to this tradition.
Tito’s Chocolate Cream Pie
Filed Under: Bakeries, Blackbird Bakery, Chocolate, Desserts, Pie, Recipe