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.
dark chocolate chips
Tito’s Chocolate Cream Pie
Filed Under: Bakeries, Blackbird Bakery, Chocolate, Desserts, Pie, Recipe
Dark, Dense and Delicious–Chocolate Cake with Red Wine Glaze!
If you love dark chocolate, this cake is for you. My good friend Rosie served us this cake at a dinner party, and I was hooked. The original recipe is in Bon Appetit, but I made a few changes…