Vegan baker Clara Polito brings together the best of both worlds with a chocolate chip cookie pie topped with sweet milk pudding. The recipe is from her new book, “Clara Cakes.”
For the past two years, KCRW’s yearly pie contest has featured a “World Pie” category that is inspired by a current exhibition at UCLA’s Fowler Museum. This year, we give you the “Cuban Pie” category, a nod to the “Nkame: A Retrospective of Cuban Printmaker Belkis Ayón,” which opens on Sunday, October 2.
We are excited to announce this year’s panel of judges which consists of some of LA’s best tastemakers: 2016 James Beard Awardee for Outstanding Pastry Chef Dahlia Narvaez (Mozza), Meadow Ramsey (Sqirl), the Los Angeles Times’ own Jonathan Gold and test kitchen director Noelle Carter, plus many more!