Photo by Joseph De Leo, Food Styling by Micah Marie Morton
A little yogurt makes a flaky pie crust extra tender and the butter taste extra good! Bleached all-purpose flour is not as tasty as unbleached, but it results in a more tender crust. If using unbleached flour, add the extra tablespoon of butter for tenderness.
Chocolate notes: To use a higher-percentage chocolate, adjust the recipe as follows. To use 66% to 72% chocolate, use 1½ oz. (45 grams) chocolate. To use unsweetened (or 99%) chocolate: Use 1 oz. (30 grams) chocolate.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
53 Chocolate Desserts for the Cocoa-Obsessed
What do we want? Chocolate. When do we want it? All the time.23 Chocolate Pie Recipes Worth More Than a Golden Ticket
Chocolate knows no season, so you can make a chocolate cream pie, frozen s’mores pie, or glossy ganache tart any time of year.58 Pie Recipes to Bake Tonight
Or whenever the mood strikes.43 Thanksgiving Pies Worthy of Your Holiday Table
Just add whipped cream.71 Thanksgiving Desserts for a Turkey Day Sugar Rush
With so many tempting Thanksgiving dessert ideas, how will you choose just one?Why Corn Syrup Makes Better Chocolate Glazes, Ice Cream, and Pies
Forget the bad publicity it's gotten over the years, because corn syrup—even in small amounts—has wonderful properties for all kinds of homemade desserts.57 Pecan Recipes Including Pecan Pies, Tarts, Cookies, and More
The best pecan recipes for making the most of this luxuriously rich nut.
