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.
Give your valentine one perfect treat: a giant, cake-size truffle filled with liqueur-spiked, raspberry-white chocolate mousse. It'll win hearts.