On Frozen Pie

Another chilled dessert.

Welcome to the Friday post for paid subscribers! On Tuesday, all subscribers will receive a post on my garden and how much I love it. As always, thanks so much for being here. If you’d like to learn more about me and my work (or hire me!), you can check out my website.

I’m realizing that we’ve been on a big sweets kick over the last few weeks. Let me explain: these recipes are all from what I lovingly refer to as “the archives,” by which I mean a folder on my website where all of the recipes from my food blog went to die after being unindexed by Google. Most of these recipes, as it happens, are for sweets and treats.

I’ll be honest with you—if I didn’t have these archives of tested recipes to pull from, it wouldn’t be realistic for me to publish a recipe a week to share with you. I’m in the middle of several extremely exciting but time-consuming projects that have me in the kitchen a lot for reasons besides developing recipes. This fall, I’m planning to restructure the newsletter program a bit to make more room in my life (and your inbox). But that is a project for later!

For now, enjoy this sweet recipe, then look forward to a savory interlude before we move onto beverages for the summer. To pie!

I hate pudding. I hate the word, I hate the texture, I hate the way it makes my mouth feel for days afterwards. But. But but but. Let me tell you: I love this pudding pie. In fact, I love it so much that I decided not to even put pudding in the name in case it turned you off the way it does me. So, let me explain.

First, you make pudding, which was inspired by this viral recipe from the New York Times. You mix in white and dark chocolate, which both adds a really interesting flavor dynamic and makes for some beautiful, swirly stirring. Then you escalate things by making the crust for this pie from ice cream cones. From ice cream cones! What an idea. I hope you love this as much as I did.

Frozen Chocolate Pie