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Sweet Nothings: Conversation Heart Cream Pie for Serious Eats

I'm pretty sure that I can count on on hand the number of people who genuinely love the taste of Conversation Hearts. And that's when I think really hard.

Conversation Heart Cream Pie, however, is a different story.

Believe it or not, letting those sugary-chalky lumps steep in milk before making a cream pie custard filling actually does yield a surprisingly toothsome (if slightly tooth-decaying) pastry product. No, it's not fine dining—it's best described as vanilla cream pudding pie punctuated with melty, pastel sugar cubes—but it goes down much easier than you'd think, especially when crowned with a cloud of freshly whipped cream.

For the full entry, recipe, and more pictures, visit Serious Eats!

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Reader Comments (4)

I concour it does taste better. I made conversation heart ice cream. And just like it did with the candy corn when I made that, the flavor mellows out.
February 7 | Unregistered Commenterpeabody
mmm...i'll eat anything with whipped cream (even tho i'm lactose intolerant...shh)! =P
February 7 | Unregistered CommenterLillian
looks delicious,..
February 7 | Unregistered Commenternotyet100
I am one of those people that love Conversation Hearts, but this sounds even better!!
February 8 | Unregistered Commenterjordan

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