As a kid, I loved those rotating dessert cases in restaurants. I’d usually have a slice of pie picked out before we even got to the table.
So when it came time to create 50 pie recipes for Food Network Magazine, I often thought about an imaginary dessert case large enough to hold them all. Our solution? We decided to freeze a slice of each and have a little fun.
In testing these pie recipes we used:
24 cans pumpkin puree
10 pounds nuts
24 sleeves of cookies
6 pounds chocolate
26 cans evaporated milk
Try all 50 Pie recipes