Browse Recipes

Buttermilk is a baker’s secret—add it to just about anything for a moist, tender, tangy result. Now imagine how creamy and delicious it would be in a pie.

In our early experiments, this pie was no angel: The meringue crust stuck and the chocolate flavor was faint.

The fruit was soupy. The topping was soggy. And they call this a crisp?

Healthier pie with real butter in the crust, real chocolate and milk in the pudding, and real heavy cream in the topping? Really?

Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor.