Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream


 
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux

As someone who is a huge fan of both ice cream sandwiches and doughnuts, I figured that they were going to have to be combined at some point along the line. I had some leftover ice cream base after deciding I wanted to make philadelphia style for the project I was working on, so figured it was the perfect time to give them a spin. And ohhh my. The result was these chocolate choux ice cream sandwiches with double chocolate ice cream - a ridiculously indulgent treat, but a total crowd pleaser and an amazing end to a dinner party or a gathering with friends.

I started with a cruller type doughnut - chocolate choux pastry (same as used for eclairs), which I piped into circles with a star tip onto parchment, then froze solid before frying off. Freezing the dough helps it keep a perfect shape whilst being fried. The freshly fried doughnuts are then rolled in sugar, and once cool, sandwiched with a homemade dark chocolate ice cream, which is flecked with shards of dark chocolate. You can absolutely use a store bought ice cream here if you like - the creamy ice cream compliments the light doughnut perfectly.

A few wee tips:

  • The Chocolate choux dough can be made ahead, frozen solid on the parchment, then transferred to a ziploc bag until you are ready to fry.

  • A candy thermometer is super important to keep the oil for the frying at the right temperature. I prefer to fry in cast iron because of how consistent it is.

  • I made the ice cream for these because I had some base on hand, but using store bought ice cream would be just as good!

  • I found that frying these on one side and then turning half way through caused them to puff up unevenly. Flipping them every minute throughout the frying process helps to keep them nice and flat while they are cooking.

  • Because these have cocoa in them it is hard to tell when they are done - this is why a thermometer is important. I also recommend frying one off at the start just to double check your frying time.

  • If you don’t want to make these as ice cream sandwiches, you can pipe circles such as in this cruller recipe, or bake them up as chocolate cream puffs

  • If you aren’t planning on eating all of these on the day they are made, I suggest storing the frozen dough and frying off as you want them. You can cool the oil and store back in the oil bottle and re-use - because it gets so hot, it is safe to re-use, just don’t use oil that you have used to fry things such as fish as the flavour will transfer.

  • I included the recipe in grams, as even the slightest amount of differentiation in flour will change the consistency of your mixture.

  • I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test. 

 

 

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream

- Makes 8-10 ice cream sandwiches -

Chocolate Flakes from Stella Parks / Serious Eats

Double Chocolate Ice Cream
4 large egg yolks
135g (2/3 cup) sugar
1 tsp vanilla bean paste
1 tsp salt
35g dutch cocoa
360g (1 1/2 cups) whole milk
360g (1 1/2 cups) heavy whipping cream
55g good quality dark chocolate (65-70% cocoa solids)
15g refined coconut oil

Chocolate Choux Doughnuts
240g water
110g butter
20g sugar
5g salt
5g vanilla bean paste
165g all-purpose flour
25g dutch process cocoa
220g egg, lightly beaten, plus extra if required (see last point on notes)

Neutral oil for frying
About 100g (1/2 cup) Sugar for dusting

 

- PROCESS -

DOUBLE CHOCOLATE ICE CREAM

In a medium bowl, combine the egg yolks, sugar, salt and vanilla bean paste. Whisk well until pale. Set aside. 

In a large pot over medium heat, combine the whole milk, heavy cream and cocoa. Heat to just shy of a simmer

Pour half of the milk mixture into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. 

Pour the milk yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. 

Strain though a fine mesh strainer. Transfer to an airtight container, and allow to stand at room temperature for an hour or so, and then chill for at least two hours, or overnight.

To make the chocolate shards for the ice cream, microwave the chocolate in a heat proof bowl in 15 second increments, until smooth. Stir in the coconut oil, then spread onto a parchment paper lined sheet pan and freeze for 15 minutes, or until completely set. Break into pieces your desired size. Store in the freezer until ready to use (I like to do this step just before I churn the ice cream)

Place a loaf pan or the container you are planning to store the ice cream in into the freezer. Pour the chilled chocolate ice cream base into the bowl of your ice cream maker and churn according to manufacturer’s directions. Once the ice cream is churned, add the chocolate chunks and mix in the ice cream maker until combined.

Scrape the chocolate ice cream into the chilled loaf pan or container, and smooth down. Press a piece of wax paper or plastic wrap against the surface of the ice cream, and freeze until solid, at least 4 hours or overnight.

 

CHOCOLATE CHOUX DOUGHNUTS

Line two baking sheets with parchment paper. Draw circles, evenly spaced, about 2 3/4” (70mm) in diameter on each using a pen or pencil - these will be your guide for piping. Flip the paper over so you can trace the outline without tracing on the ink. You need approximately 20 circles.

Line a large piping bag with a french star tip - I used a wilton 1m tip.

Sift together the flour and cocoa in a small bowl and set aside. In a medium saucepan, combine the water, butter, sugar, salt, and vanilla bean paste. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour and cocoa all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 220g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux pastry to the prepared piping bag. Using your traced circles as a guide, and starting from the middle, pipe rounds of pastry onto the baking sheet, ending each with a little flick of your wrist. They should look like rosettes. Repeat with the second tray until you have used up all your pastry. Transfer the trays to the freezer and freeze for one hour.

About 20 minutes before the hour is up, fill a heavy bottomed saucepan or cast iron dutch oven with about 4 inches of oil. Heat over medium until it registers 350˚f (180˚c) on a candy thermometer. Place a cooling rack on a sheet pan, and place 1/2 cup sugar in a shallow bowl (for coating the cooked doughnuts)

Working in batches, frying two to three doughnuts at a time, peel them off the paper and carefully lower into the oil. Fry for approximately 7 minutes, turning every minute to ensure even cooking, until cooked. Remove from the oil and allow to drain on the wire rack. Drain for a minute or so, then toss in the sugar and return to the rack to cool completely. Repeat with the remaining doughnuts - leave them in the freezer until you fry them.

To assemble, sandwich two doughnuts with a scoop of ice cream. Serve immediately. Leftover Assembled sandwiches can be stored in the freezer in an airtight container until ready to eat, but are best eaten fresh.

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux

Brown Butter Salted Caramel Chocolate Chunk Cookies


 
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter

Earlier this year, I spent a long time recipe testing to come up with what I consider to be my perfect chocolate chip cookie. I took a couple of different ‘fomocookie’ recipes, took what I liked from each, then tweaked and tweaked and tweaked until I found something that I considered to be perfect. I have since learnt, that while that one recipe IS perfect (to me, anyway), there are a whole bunch of iterations of chocolate chip cookies that are also perfect. Changing up the fats used (such as subbing olive oil), adding mix-ins, and browning the butter, along with playing around with the egg, sugar, flour and leavening agent ratios, all can give you variations on a perfect cookie. And today, I learnt that browning the butter, and stirring in chunks of salted caramel into a chocolate chunk filled cookie mixture, also yield a very, very perfect cookie.

I have teamed up with Sunspire and The Feedfeed to bring you this take on a classic chocolate chip cookie. I wanted something elevated, and a little fancy, but not something that required crazy ingredients that would leave you with a nearly full bag of something weird in your cupboard for the next year - the kind of fancy you could achieve with pantry staples. Like when you wear jeans around the house instead of yoga pants kind of fancy. You’ve made a little effort, but didn’t have to go out of your way to achieve it. Just me? Thought so.

I achieved this little bit of fancy by taking ingredients that are already in cookies, and elevating them slightly. I browned the butter, which adds a beautiful toasty note to the cookies, and complimented it with muscovado sugar in the dough. I then made a quick hard caramel, let it set, then bashed it up into chunks. The caramel chunks were stirred through the mixture, along with some Sunspire 44% Chocolate Chunks - the chocolate is beautiful and smooth, and one bag is the perfect size for a batch of cookies! The caramel is the ultimate bestie for the chocolate chunks - it is chewy and crunchy, adding texture alongside the smooth taste of the chocolate.

These cookies really don’t take a huge amount of extra work, but the few extra steps really do make a huge difference. I also did a bunch of tests and found that the dough can be baked off without a resting period, which means cookies in an instant. The best.

A few wee tips:

  • I have posted the recipe here in grams because that is how I tested it - lots of people don’t realise, but as little as 50g of flour makes a huge amount of difference when it comes to the texture of your cookie, so weighing your ingredients removes the margin of error that comes with measuring by volume. That, and there are far less dishes to do! I would rather you spend $10 on a scale than on ingredients for a cookie that didn’t work out because you didn’t measure your ingredients properly.

  • Don’t be intimidated by the extra steps of browning the butter and making the caramel. They don’t add a huge amount more time, and you can make the caramel while the brown butter cools!

  • I like to chop my chocolate so that you have both shards and chunks. You can also use a baking bar here and chop it roughly using a sharp knife (Sunspire also does a great one).

  • This recipe does make quite a few cookies (never a bad thing), but if you would like to bake some later, you can roll the dough into balls, place on a lined sheet tray, then freeze until solid before transferring to an airtight bag in the freezer. Add a minute or two onto the bake time to account for the frozen dough.

 

 

Brown Butter Salted Caramel Chocolate Chunk Cookies

- Makes about 30 cookies -

225g unsalted butter, straight from the fridge
200g granulated sugar (for the caramel)
150g muscovado sugar
60g dark brown sugar
100g granulated sugar
2 eggs, at room temperature
1 tsp vanilla bean paste or vanilla extract
330g all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
1 tsp kosher salt
255g (One Bag) Sunspire 44% chocolate chunks
Flaky Sea Salt for Finishing

 

- PROCESS -

Preheat the oven to 350˚f / 180˚c. Line 3-4 baking trays with parchment paper.

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.

While the butter is cooling, make the caramel - place the 200g granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.

Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.

Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, muscovado sugar, dark brown sugar, and second measure of granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.

Roughly chop half of the Sunspire chocolate chunks using a sharp knife to give some variation in chocolate size, and add to the mixing bowl along with the unchopped half. Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly to combine.

Using a two tablespoon scoop, place level scoop fulls of dough onto the prepared baking trays - 8 per tray works well for me, but I like to start with 6 just to make sure there will be enough space. Roll each into a ball and arrange on the trays, leaving ample room for spreading.

Bake the trays one at a time for 11-12 minutes, or until the cookies are puffed up and set around the edges. Remember that they will continue to cook a little once you remove them from the oven. If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

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Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter

Thank you so much to Sunspire and the Feedfeed for sponsoring this post! All opinions are my own.

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post!


 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A couple of weeks ago I packed an overnight bag and headed to Jersey for the night for something I’ve never done before, but will hopefully be doing again - a pie sleepover! I went to stay with my good friend Erin, and we put together a one-stop Thanksgiving Pie (or any time pie) post for you! We chose nine of our favourite recipes - some traditional, and some less traditional (I think? I know nothing about Thanksgiving lol), and I think that we managed to come up with something for everyone. Erin is the queen of the pie (She just did an incredible feature in the NEW YORK TIMES!), and we had the best time spending two days together to have a proper catch up rather than just a quick dinner or drink every now and then like we usually manage. I learnt LOADS, ate loads, and if I may say so myself, we put together a fairly epic pie roundup for you - in our opinions, nine of the best pies to make for Thanksgiving!

We have used existing recipes here - either from Erin’s book (which you should get right now if you don’t already own), one of the many recipes she has developed, or recipes from here on my blog, so underneath each photo you will find a link to the recipe, along with any notes we have or changes that we have made. The pies are perfect as singles, but we also wanted to give you recipes that compliment each other, so if you’re hoping to make a pie spread for Thanksgiving, we got you.

Here’s what we ended up with (in the order listed):

  • Pumpkin Sugar Pie

  • Nutella French Silk Pie

  • Chocolate Pecan Pie

  • Bourbon Apple Galette

  • Chocolate Cream pie with Peanut Butter Cream

  • Blood Orange Meringue Pie

  • Miso Caramel Apple Pie

  • Concord Grape Pie

  • Apple Butterscotch Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

A few wee notes on pie making:

  • Erin taught me an amazing way to make your pie dough smooth and easy to work with, while still being flaky AF: Make the dough as usual (you can keep the butter chunks quite big), wrap it up, rest in the fridge for 30 minutes to an hour, then roll it out into a rectangle, fold it like a letter, then repeat the process. You then fold all four corners inward to form the rectangle into a disc, then re-wrap and rest in the fridge until you are ready to roll out! This process is similar to how rough puff is made, and really helps develop layers in the dough, while keeping it smooth and pretty! This technique was an absolute game changer for me, and I’m going to be using it every time I make dough now!

  • An overnight rest is best if possible for the dough, but if not, a couple of hours will work if you are in a pinch.

  • If you have a fave dough recipe, go ahead and use that! Otherwise ours are in the recipes!

  • Take things slow, and keep things cold. The best pies are the ones made where you aren’t in a rush! If you find your dough is warming up, pop it back into the fridge for a bit so that it firms up again slightly. Give your pie a good amount of time to rest in the fridge before you bake it to allow the crust to chill properly.

  • Some of the pies require a par-bake. We did this the night before, then filled and baked off the day of. This is an easy way to get some of the prep work done ahead of time.

  • Fruit pies can be made ahead of time - I like to make the filled pie, then freeze it unbaked until it is pie time! I usually freeze it until the crust is solid, then wrap tightly in foil to store in the freezer. It may need a little longer in the oven to account for the freezing.

  • Some of these pies need time to set - like the Nutella French Silk and Chocolate Cream Pie, so make sure you account for this!

  • If you want a clean cut on your pie, make sure that it is totally cool before cutting into it.

  • Erin has about 12 zillion more amazing pie tips in her book, including different ways to crimp your crust! (I also saved all the videos to my highlights on IG if you want a little relaxing video watching session)

  • The recipe for the apple butterscotch pie is in an ebook alllll about pie which Erin is releasing very soon! As soon as it is online, I will add the link!

  • If you have any questions, please leave them down below, and I will do my very best to answer everything!


Pumpkin Sugar Pie: The Pumpkin Pie for people who don’t like Pumpkin Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Both Erin and I aren’t giant fans of Pumpkin Pie - for me, I would just rather eat something else. I grew up eating savoury pumpkin dishes (we don’t have pumpkin pie / thanksgiving in New Zealand), so I’ve never been super into it. I also find it a little stressful to make, as I worry about it overcooking and cracking, which is caused by the protein in the eggs tightening up too much, causing cracks. This Pumpkin Sugar Pie, however is a bit of a game changer. It is set with flour as opposed to eggs, so you don’t have to worry about it cracking, and has a beautiful silky texture. It’s the best, and I will definitely be making it this year! Plus, drowning things in icing sugar is far too much fun. If you are looking for other sugar pie recipes, Erin just posted two in her NYT feature, and there’s the OG in her book!

 

 

Nutella French Silk Pie: A twist on the classic French Silk Pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I developed this one not too long ago, and it might possibly be a top contender for best pie ever in my books. I know Chocolate pie isn’t a traditional thanksgiving staple, but can we make it one? Haha. I think having a chocolate pie to balance out all the fruit pies is essential. This one, unlike most french silk pies, doesn’t use any raw eggs, and it is silky smooth with a good Nutella hit. It’s finished with swirls of whipped cream and chopped hazelnuts. You can’t really go wrong.

 

 

Chocolate Pecan Pie: A classic Thanksgiving Staple

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I don’t know a whole lot about pecan pie, but I do know that 1. It is a Thanksgiving classic, and 2. Erin’s version is epic. She doubled the filling for the recipe linked below, then baked it in a par baked crust, the same way you would do a sugar pie. Erin doubled the recipe for this chocolate pecan galette, and baked it in a par-baked crust (with a fork crimp! So cute!), until the pecans were toasty and the filling was set.

 

 

Bourbon apple galette: The apple pie that doesn’t require a lattice

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

Galettes are the perfect option for those who still want pie, but find making a double crust or crimping dough intimidating. You basically roll out the dough, dump the filling in, and then fold up the sides however you like. This Bourbon Apple Galette is super easy and crazy delicious - you make a lightly spiced bourbon sugar mixture, which is drizzled over the apples before baking, and turns the filling into this amazing caramelised apple situation. We used this recipe, but made it round rather than square.

 

 

Chocolate cream pie with peanut butter cream: For the peanut butter lover

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was the very first thing I made from Erin’s book, and I quickly got hooked on the peanut butter whipped cream on top, and proceeded to put it on everything I made. To make this pie, you fully blind bake a crust, then pour pudding into it and allow it to set, before finishing with peanut butter whipped cream. The cream really finishes it off, so don’t skip it!

 

 

Blood Orange Meringue Pie: The Perfect citrus meringue pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I love a good lemon meringue pie (I mainly just love burning things with my blow torch), so was super excited when Erin suggested a rework of the grapefruit meringue pie from her book! I love how this one turned out so much - the best part about meringue pies is not having to worry about what the surface of the pie looks like, because you know you’re just going to load it up with meringue anyway. The curd was a beautiful pink colour, and it was an epic twist on the traditional. The recipe for this is the grapefruit meringue pie in Erin’s book - we just subbed blood orange juice for the grapefruit.

  • Get the recipe: You can buy Erin’s book here

 

 

Miso Caramel Apple pie: a variation on the traditional caramel apple pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie has been a very firm favourite in our house for a while now - I love caramel apple pie, but there is something about the umami, savoury flavour that the miso caramel gives to this pie that I just can’t go past. The miso caramel recipe makes a little more than you need, which means some very epic ice cream sundaes are going to be in your future. It’s perfect if you are looking for a wee twist on apple pie!

 

 

Concord grape pie: for a wee taste of summer

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

I had Concord Grape pie for the first time a couple of weeks ago at Gramercy Tavern, and was instantly obsessed. Concord grapes are a variety of grape grown here in the USA - if you’re from New Zealand, I would describe them as the same kind of grapes people grow on vines in their garden - the dark purple ones with the kind of waxy finish and the skins that pull away super easily. You know the ones? Good. Erin’s filling is perfect - she had some frozen grapes she used for the filling. I’ve seen them still in season here in NYC, so if you see some, grab them and stash them and make this pie! This recipe is also from Erin’s book, and she did a simple ‘fattice’ on the top (using fat strips), which is a great lattice to use if you’re unsure about weaving pie dough, because it’s super simple, but still so, so pretty!

  • Get the recipe: You can buy Erin’s book here

 

 

Apple butterscotch pie: for when you can’t decide between a cream pie and a fruit pie

Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup

This pie was my very very favourite of them all. It’s a cooked apple filling, which is baked in a par baked crust, and then covered with a butterscotch pudding, then set in the fridge and topped with a layer of whipped cream. There’s so many flavours going on - the spiced fruit, the sweet pudding and the whipped cream. It’s like all the best parts about different types of pies had a baby, and this is it. The recipe for this one is in an ebook that Erin is releasing super super soon, so as soon as the link is live I will pop it here for you and update the post!

  • Get the recipe: Link to Erin’s ebook is here!

Happy Happy Thanksgiving, or if you don’t celebrate, happy pie making!

 

 
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup
Nine of the Best Thanksgiving Pie Recipes: the Ultimate Pie Roundup Post! This roundup post lists some of the best thanksgiving pie recipes - there is literally something for everyone. Make just one or mix and match for the ultimate thanksgiving pie spread. #thanksgiving #pierecipes #roundup