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“My chocolate strawberry chiffon pie was a hit not to be missed: a chocolate crust filled with a pink strawberry custard studded with bits of fresh strawberry. I will make it again and this time I'll decorate it with sugared basil leaves and strawberry hearts. For my savory pie, I'm making a mixed mushroom filling with fresh herbs and taleggio, encased in a double crust that is studded with fresh rosemary and thyme. To decorate it, I've cut out of rolled an intricate forest scene and affixed it to the top crust with a wash of egg white.” — Jessa Maxwell
My chocolate strawberry chiffon pie was a hit not to be missed: a chocolate crust filled with a pink strawberry custard studded with bits of fresh strawberry. I will make it again and this time I'll decorate it with sugared basil leaves and strawberry hearts. For my savory pie, I'm making a mixed mushroom filling with fresh herbs and taleggio, encased in a double crust that is studded with fresh rosemary and thyme. To decorate it, I've cut out of rolled an intricate forest scene and affixed it to the top crust with a wash of egg white.