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30/30: Crack Pie I’ve been waiting all year to tackle the famous recipe from Milk Bar, and it did not disappoint, especially as a sweet ending to one of the best birthdays I’ve had in a long time. And with this, the Pie:30 Project is complete!
29/30: Bourbon Pear (with a twist!) Thanksgiving seemed like the perfect time to make this recipe from Four and Twenty Blackbirds. But I wanted double crusts and a little extra somethin’, so I put part of the crumble in the filling and added salted caramel. Swoon.
28/30: Chocolate Caramel Peanut Butter Mousse I needed something extra delicious to contribute to Chili Cookoff day at work, and this hit it out of the park. I started off with this recipe, but gave it my own twist (as usual), starting with peanut butter Oreos for the crust.
27/30: Key Lime I gladly obliged a request for this one for book club Friendsgiving. I used this recipe, and my Floridian friend G said “this tastes like Florida,” so I guess I did it right. (Don’t attempt without a lime squeezer. Thank me later.)
26/30: Creme Brûlée My brother loves nothing more than a good creme brûlée, so for his birthday, I was determined to make a pie version. This one wouldn’t win any prizes for beauty, but it was damn good. And using a culinary torch is super fun.
25/30: Caramel Apple Crumble It’s Boss’s Day, and I have a particularly stellar one — and pie is the best way I know how to show gratitude. I found some autumnal inspiration in this recipe, but tweaked it to include homemade crust, fresh apples and cinnamon chips.
24/30: Apple and Peach A very special someone has the same taste in pie as I do, and that makes me very happy. Two classics, better together. If I had to pick a signature recipe, this would be it. Happy Birthday to my man!
23/30: Irish Cream Coffee Mud Pie Birthday pies are my favorite to make, and when I get to sneak sips of Bailey’s while baking... well, even better. The birthday girl picked out this recipe — and it did not dissapoint — but be warned, it makes way too much filling (oh, darn).
