Ann Reardon

Debunking chocolate hands and coke pies

 

Depression Pie Recipe
unbaked 8″ pastry crust
1 1/2 cups water
4 tablespoons flour
1 cup sugar
dash vanilla
2 teaspoons water
5 tablespoons butter

Pour the water into the pie crust. Mix together the flour and the sugar. Sprinkle this mixture over the top. Slice the butter finely and add to the pie.
Cover sides of crust with foil to prevent burning.
Bake at 400F (204.44 degrees Celsius) for 30 minutes then reduce heat to 375F (190.56 degrees Celsius) and continue to bake for a further 30 minutes.

TikTok Coke Pie

unbaked 8″ pastry crust
1 1/2 cups coke
4 tablespoons flour
1 cup sugar
dash vanilla
2 teaspoons water
5 tablespoons butter

Pour the coke into the pie crust. Mix together the flour and the sugar. Sprinkle this mixture over the top. Slice the butter finely and add to the pie.
Cover sides of crust with foil to prevent burning.
Bake at 400F (204.44 degrees Celsius) for 30 minutes then reduce heat to 375F (190.56 degrees Celsius) and continue to bake for a further 30 minutes.

Modifications – this really was not good. If you want to try it perhaps try increasing to 6 tablespoons of flour, halving the sugar, melting the butter and mixing all the ingredients together before pouring into the pie dish.

Cola Flavoured Pie
pastry crust unbaked
1/2 cup pepsi soda stream concentrate
1 1/2 cups coke
6 tablespoons flour
Mix together the Pepsi concentrate, flour and coke. Pour into the pastry crust.
Cover sides of crust with foil to prevent burning (I did not do this. Also note that it bubbles up so if you are not using a deep tin, like I did, I suggest putting on a tray to stop it spilling in your oven).
Bake at 400F (204.44 degrees Celsius) for 30 minutes then reduce heat to 375F (190.56 degrees Celsius) and continue to bake for a further 30 minutes.

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

1 Comment View Comments

  1. Rating: 5

    Dear Ann,
    First of all, I would like to thank you for all those useful videos that you share. You are making our backing adventure a lot more easier and tasteful.

    Concerning your latest video with the chocolate palm . Well I’m not sure but it might be possible to get a successful chocolate mold of a palm with compound chocolate. It might depend on the brand of the chocolate. I remember using 3 years ago puratos carat coverliq dark. I was just deeping the half part of some brioche breads and making chocolate décors and while I was in the middle of the procedure the chocolate started setting on my finger tips . The room temperature was around 20°C. It was really surprising the fact that my finger tips we’re covered with setted chocolate.
    Personally, I wouldn’t recommend that kind of chocolate because of it’s poor taste. Real chocolate always tastes better but as you said it’s harder to use it and I’ve never used that chocolate ever since.

    I’m sorry for that long message,
    I wish you to keep sharing nice recipes and advices.

    Thank you so much!

    with respect

    Zoi

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