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Creamy pies

CurvyMama’s Pie-of-the-Month: Banana Cream

Flash back to childhood: a luscious fat slice of banana cream pie and a fork. Mmm. Okay, so that wasn’t your childhood? Well, it wasn’t mine, either. My mom always kept our house stocked with homemade cookies, cakes or bars. But she didn’t touch pies. Do you have a similar story to tell? Do you need to fill that void with comforting, homemade pie every month? Join CurvyMama’s Pie-of-the-Month
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French Silk Pie: Oh-My-God, It’s Love!

“I don’t like chocolate. I don’t even like pie. And I can’t stop eating this.” That’s the kind of reaction I’m getting when I serve the newest addition to CurvyMama Pies’ menu: French silk pie. It’s the creamiest, smoothest, most chocolatey thing ever. And it’s winning over even the most stalwart dessert-haters.
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Happy National Pie Day! Aztec Chocolate Chess Is Served!

CurvyMama couldn’t very well hold her head up proudly as a pie baker if she didn’t bake anything for National Pie Day. Luckily, there was no chance of this happening, since this most delicious of holidays coincided with the delivery of pies to my beloved Pie-of-the-Month-Club members. The selection this month is Aztec Chocolate Chess, my bewitching blend of fudgy, brownie-like filling with notes of cinnam
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Sweet Potato Bourbon Pie with Maple-Candied & Salted Pecans

Remember that yummy sweet potato pie I bragged blogged about the other day? I promised you I would post the recipe, and CurvyMama always keeps her promises. So here it is.
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Pie-of-the-Month Club: Sweet Potato Bourbon

Tonight was the first pickup for the new CurvyMama Pie-of-the-Month Club. This month’s selection was sweet potato bourbon, with maple-sugar pecan crumble. Here’s a photo, with the recipe to come soon:
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Peanut Butter Chocolate Pie Gets Some Love

CurvyMama took her beloved “Sweetie Pie Sara” and a couple of friends to a local pie contest the other day. My little pie didn’t win anything, but we humans had a ton of fun meeting new people and tasting all the pies that jockeyed for attention on the table. It was all for a good cause, too: bringing people together to talk and think about local food sourcing and new ways to get healthy foods into
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Crepes Layered With Lemon Buttercream

I’ve fallen in love, and fallen hard. Here is a picture of my beloved: Let me tell you about her. She is delicate and light, rich and ethereal all at once. She is, in a word, enchanting.
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Troubleshooting A Pastry-Cream Crisis

When Melissa wrote in about her pastry cream crisis, I felt her pain. I had just had the same experience: Hours before 25 guests were to arrive at my house for a pie social, I awoke to find that the lovely pastry cream that had set up so nicely in the refrigerator at bedtime had turned into a pourable custard. This meant that instead of enjoying nicely formed slices of honey-vanilla pie with gingersnap crust, my gues
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How Do You Roll A Cake? Chef Claude Explains It All For You

We had so much fun rolling cakes in pastry class the other night. And no, we didn’t roll them along the floor like so many bowling balls, silly. We learned to make roulades, which is just a fancy way of saying we rolled them into swirly designs with fillings. One type of roulade was familiar to me: the kind that looks like a log when it’s all done, and each round slice has a neat little spiral design in i
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Surrendering to the Roulade

A couple of cake variations that we learned tonight in pastry techniques class: the Bisquit Roulade and the zebra cake. I will post all the details soon, but I’ll leave you with a couple of quick photos:
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