Notes about Recipes in this book

• Raspberry lemon chiffon pie [raspberry lemon filling, lemon Swiss meringue]

  • Shewi128 on March 20, 2023

    The crust and meringue recipes were great. The filling was disgusting. It did not look like the picture at all. The texture was really odd (spongy/bouncy). It didn't have enough raspberry flavor. I would make the crust and meringue again, but the chiffon part was absolutely gross.

• California plum pie [our favorite piecrust]

  • Shewi128 on September 05, 2023

    Everything turned out well with this recipe, including the crust. The filling looked like it wouldn't fit 1/2 the crust, but it expanded a bit during cooking. Honestly, it would be better be 2.5-3 lbs of plums. Also, it was a little heavier in ginger than I preferred, but if you increased the amount of plums, it would probably even out. The resulting pie was a beautiful red, and the crust was tender and shiny from the egg wash and sugar. I'd make this again if I have extra plums lying around.

• Meyer lemon & blueberry pie [blueberry jam, Meyer lemon curd]

  • Shewi128 on May 11, 2024

    Make sure that you don't overcook the lemon curd. For whatever reason, the pie crust ended up being super thick. This pie made me win the annual pi-day party contest. The combination of lemon and blueberries was fantastic.

• Peanut butter pie [ganache, peanut butter filling]

  • Shewi128 on May 11, 2024

    This was really good. I hate to substitute chocolate graham crackers for the wafer cookies, and the crust ended up really crumbly (maybe I didn't add enough butter or didn't press it together hard enough?)/ Anyways, we definitely loved this pie. I put candied peanuts to give it more crunch.

• Black bottom coconut cream tart [ganache, coconut pastry cream, fluffly marshmallow cream]

  • Astrid5555 on March 24, 2021

    Made little tartlets using some leftover pâte sucrée instead of the graham cracker crust. If you prepare the single components over several days this recipe comes together quite quickly. The fluffy marsmallow cream is nothing else than an Italian meringue made with parts corn syrup instead of all sugar. Since it is quicker to weigh the sugar than the corn syrup, I would stick to my tried and true Italian meringue recipe next time.