Pumpkin pie has always been one of my favorite desserts and I've never quite understood why it's only acceptable to eat it around this time of year. It's the dish I look forward to most at Thanksgiving and since we're hosting for the first time, I made it my mission to perfect my pumpkin pie. My mom's version is incredible and so I tapped her for her technique, which I soon found to be pretty labor intensive, since it combines three separate recipes. After much trial and error (seriously, I've been making pumpkin pies about once a week for the past month and a half), I landed on the ideal recipe. The crust is buttery and flaky, but still crisp (a rarity with custard fillings) and the filling, since it's been heated, tastes a lot more flavorful and fresh. With a dollop of whipped cream, it's about as good as it gets - and quite possibly even as special as my mom's.
Lemon Meringue Pie
I have an insatiable craving for dessert when the weather turns brisk and it's certainly no coincidence that my last two food posts have revolved around my favorite meal (here and here). This past weekend I convinced my mom to bake a pie with me so that she could pass along ...read more