Skip to main content

Piereth Pie I

"This chocolate and vanilla pudding pie was the highlight of a trip to Minot, ND many years ago. It was served at a restaurant there."

By allrecipes · From Open Recipes · 9 ingredients
Jump to recipe ↓

Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 10,018 recipes mention both. Both carry sotolon, which smells curry, maple. The science ↓

The recipe

1 - 9 inch pie
Prep30 min

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Bake the pie shell according to its package directions until golden, then let it cool completely.

  2. Chop the slivered almonds coarsely and toast them in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Set aside.

  3. Melt the unsweetened chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Cool slightly.

  4. Beat the softened butter and white sugar in a bowl until light and fluffy, about 3 minutes.

  5. Add the eggs one at a time, beating well after each. Use pasteurized eggs since they stay uncooked. Beat in the melted chocolate.

  6. Stir in the dry instant vanilla pudding mix until fully combined, then fold in about two-thirds of the toasted almonds.

  7. Spread the filling evenly into the cooled pie shell and smooth the top.

  8. Refrigerate the pie for at least 2 hours until firm.

  9. Spread or pipe the thawed whipped topping over the chilled filling, then sprinkle with the grated semisweet chocolate and the remaining almonds. Keep refrigerated until serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together10,018 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 3% of all pairs
    Aroma overlaplow
    Mentioned together35,031 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Chocolate + almondtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Almond + vanillatop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Sugar and vanilla share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (butter, sugar, chocolate, egg, vanilla):

  1. Pecansabout as good a flavor fit
  2. Almondthe original
  3. Cocoaabout as good a flavor fit
  4. Filbertabout as good a flavor fit

Fit is the average pairing score against butter, sugar, chocolate, egg, vanilla. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).