All of the totally different parts will be made prematurely.

Photograph by Mckenna Hernandez

Annika Corbin noticed pie as a chance. As a self-proclaimed serial entrepreneur, who observed cupcakes’ dwindling reputation again in 2010, Corbin turned to mini pies to fill the brand new dessert void out there. In 2011, she started baking pies out of a ghost kitchen. In 2012, two weeks earlier than Thanksgiving, she opened the doorways to her new bakery in Claremont, California aptly named I Like Pie.

Baking was by no means that removed from her thoughts or historical past. “My mother and the ladies in her household had been great bakers, and my grandmother made one of the best peach cobbler and blackberry pie ever,” she explains. “The connection was very compelling for me, so I rolled up my sleeves—actually—and started working studying and remembering all the things I might about pie.” 

What began as a enterprise choice become an obsession that’s continued a decade later. Corbin loves pie a lot she even based the Claremont Pie Competition, a day that celebrates artisan bakers and brings pie connoisseurs, like Lisa Ludwinski of Sister Pie and Kate McDermott of Artwork of the Pie, to the sleepy faculty city of Claremont for a day of demonstrations and baked items.

“I do suppose pie is a big a part of our tradition,” Corbin says. “Most individuals study pie making from household, and if households aren’t baking and sharing pies, the recipes and traditions aren’t being handed down. Every pie recipe has a narrative behind it, and it’s necessary to maintain telling these tales.”

For instance, Corbin’s chocolate sin pie—a fan favourite at I Like Pie—tells the story of her first job bussing tables at a family-owned restaurant again in Detroit. The pie is impressed by a layered chocolate dessert that was served on the restaurant, and the reminiscence of it remained so vivid that Corbin needed to translate the cake right into a pie. “I like this pie as a result of it’s candy, creamy, and salty with a crunch… plus, it takes me again.”

Though the pie has a variety of totally different parts, Corbin is reassuring that meeting is tremendous easy and the totally different features of the pie will be made prematurely. “I’m not a fan of tremendous advanced recipes that decision for specialised components—significantly for somebody who’s simply beginning out,” she explains. “The thought is to fall in love with baking, to not torture your self over it.”

i like pie chocolate sin pies recipe
Photograph courtesy of I Like Pie

I Like Pie’s Chocolate Sin Pie

Graham Cracker Crust

  • 2 cups graham cracker crumbs (tastes higher should you crush crackers vs. store-bought crumbs) 
  • 1/2 cup melted unsalted butter 
  • 1/3 cup sugar
  • 1/4 teaspoon salt (omit if utilizing salted butter)

1. Place all components in a 9” pie pan and stir with a fork till effectively mixed. Use your palms to unfold crumbs round pan and up the perimeters evenly. Use the underside of a measuring cup to assist press and clean crumbs, compacting as a lot as doable to make it sturdy. 

2. Chill in fridge Half-hour or extra. 

Pecan Crumble Topping 

  • 1-1/2 cups all-purpose flour 
  • 1/3 cup white granulated sugar
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon salt (omit if butter is salted)
  • 1/4 teaspoon cinnamon
  • 1-1/2 sticks chilly butter (12 tablespoons) reduce into items
  • ½ cup chopped pecans

1. Preheat oven to 350 levels. Unfold flour on lined baking sheet and bake for five minutes. Take away from oven and funky utterly. This ensures that the flour is secure to make use of because the crumble is not going to be baked.  

2. In a big bowl, combine utterly cooled flour, sugars, salt and cinnamon

3. With pastry blender (or your fingers utilizing fast pinching motions), add butter items to bowl and work into dry components till coarse crumbs kind. There must be no giant items of butter and no dusty flour sections remaining. Toss in pecan items and blend them in gently. Chill for about 20-Half-hour earlier than utilizing, or retailer lined 4-5 days within the fridge.

Chocolate Pastry Cream

  • 3 cups half-and-half divided
  • 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1/4 cup corn starch
  • 1 tablespoon flour
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1-2 tablespoons unsalted butter

1. In a big pot over medium warmth, heat 2-1/2 cups half-and-half, sugar, and salt till sugar is dissolved and combination is barely simmering.  

2. Whereas half-and-half warms, in a small bowl gently whisk remaining 1/2 cup of half-and-half into the egg yolks. Combine cornstarch and flour in a medium bowl. Slowly pour half-and-half egg yolk combination into bowl with cornstarch and flour, whisking consistently to dissolve any lumps. You possibly can place a humid dishtowel underneath the bowl to maintain it from sliding round. 

3. Discover a resting spot for bowl with egg combination close to the pot on the range. Rigorously ladle about half of the new half-and-half combination into bowl with egg combination, whisking consistently after every ladle (once more, a humid dish towel will maintain the bowl in place). The bowl with the egg combination ought to really feel heat. Now pour your complete tempered combination again into the pot on the range, whisking your complete time, and produce to a low boil. Let bubble for about 1 minute whisking consistently till thickened and clean. Take away from warmth and whisk in vanilla.

4. Place chocolate chips in a big bowl and pour scorching pastry cream over them. Enable to take a seat for 30 seconds, then stir till all of the chips are melted and distributed. Rub 1 tablespoon of butter over the floor of the pastry cream and canopy instantly with plastic wrap, ensuring wrap is immediately towards floor to stop pores and skin from forming. Put aside to chill utterly. If you need it to chill sooner, you’ll be able to unfold it on a lined baking sheet as an alternative. Bear in mind to cowl it with wrap. Use or retailer in fridge for 3-4 days. 

Candy Cream Cheese 

  • 16 ounces of plain cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract

1. Place all components in mixer bowl and beat till effectively mixed and clean. Use straight away or retailer in fridge for every week in a lined container. 


1. With chilled Graham Cracker Pie Shell, use a rubber spatula to softly unfold sufficient softened Candy Cream Cheese to cowl your complete backside of the shell to about ¼” thickness.

2. Subsequent, unfold utterly cooled Chocolate Pastry Cream over Candy Cream Cheese. Use rubber spatula to distribute gently. Add extra pastry cream as wanted to fill your complete pie shell. Ensure that the pastry cream isn’t nonetheless heat, in any other case it is going to soften the Pecan Crumble Topping.

3. Sprinkle beneficiant layer of Pecan Crumble Topping excessive of your complete pie. 

4. Chill for at the least two hours earlier than slicing. 

5. If desired, serve with a pleasant dollop of contemporary whipped cream!

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Kat Thompson is a workers author at Thrillist. Comply with her on Twitter @katthompsonn


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