This is a good solid chess pie with the added twist of a crumb layer - and I'm an enormous fan of crumb. Top it with some nutmeg and whipped cream then serve it with some coffee... Everybody wins. I made a few tweaks to this recipe from the Tasty Kitchen, and I'm pretty happy with it. I'm really enjoying all of the variations that can be achieved in chess pies through subtle alterations of spices, extracts, and interesting textures. I love the idea that something as seemin...
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 I based this pie on this tart recipe from The Lovely Cupboard. I placed the nutella/pear filling in a flaky cream cheese crust (as opposed to a more shallow crumbly tart pastry) and beefed up the filling accordingly. I am realizing that I've likely been mis-categorizing some of my pies, tarts (and galettes - which are apparently something I've made and just been calling "free-formed tarts"...). I have been drawing distinctions between these based largely on the fillings rath...
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 Let the record show that this is the first time I've ever actually done anything with rhubarb. That said, there aren't a lot of moments in which I wish my life were more like the Girl Scouts, but I'd be lying if I said I didn't half way wish I got a badge for each time I break new ground with my pie-baking. I will say however, that if there were an imaginary Girl Scout badge for correctly estimating how much rhubarb will give you 4 cups when cho...
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