It’s Never Been Easier To Bake An Impressive, Delicious Dessert
There are two desserts that I know I could never give up—no matter how much my jeans might protest. And those are chocolate chip cookies and any kind of pie. To me they’re the ultimate in dessert perfection and are usually loved by anyone you serve them to.
I will admit I do find myself cranking out more batches of cookies than I do pies simply because cookies usually feed more people. And as someone who loves to share goodies with friends and family a big batch of cookies will do the trick every time.
However, last summer when planning what to bring to my neighbor’s annual Fourth of July party for some reason I couldn’t get pie out of my head—even though I knew the guest list was hovering around 20 guests. One of my typical pie recipes just wouldn’t cut it. So I did some searching to see if there was a way to bake up the same great taste but in a larger pan and stumbled upon this beauty.
Big enough to feed a small army and with a crust to filling ratio that is out of this world, I knew this would be the perfect dessert to bring to the party.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you’re short on time use store-bought refrigerated pie crusts. Use two for the bottom crust and two for the top (trim any excess before baking).
Recipe and image courtesy of Dinner then Dessert.
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