Blondie Pie

Name: Blondie Pie
Yield: Makes 1 (10-inch) pie; serves 8 to 10
Ingredients: 3/4 recipe Graham Crust (page 112) [255 g (1 1/2 cups)]; 1 recipe Blondie Pie Filling (recipe follows); 1 recipe Cashew Praline (recipe follows)

December 14, 2011

If nut brittle is my muse, blondie pie is our love child. It is, to date, my favorite pie we’ve ever created. Dense, sweet, salty, nutty, chock-full of textures large and small, it’s perfect to grab a piece of on the go and crush as if it were a slice of pizza.

Recipe notes

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Grilled Buttermilk Chicken With Summer Salad

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.