Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Try more of my Marie Callender's copycat recipes here. Then, to finish your pie, the gelatin steps up again, stabilizing the whipped cream topping so that it holds its shape for as long as it takes to eat the whole pie. There’s no need to make the crust from scratch when you can use an unbaked 9-inch pie shell in the frozen food aisle-preferably the one made by Marie Callender’s-but any brand will do. Just be sure to dice your apple very small before cooking it so that the pieces will soften and work well with the frozen blueberries. The blueberry filling, made with frozen blueberries, needs only cornstarch to thicken it because there is also apple in the filling which contributes pectin, a natural thickening gel. Finally, I got the chance to give this great dessert the hack it deserves-from what I've seen, no other "copycat" recipe even comes close.įor my Marie Callender’s Double Cream Blueberry Pie recipe, it was important that the custard be creamy but not too runny, so in addition to cornstarch, I’ve included just enough gelatin in the mix to stabilize the filling, but not so much that it becomes rubbery. Vanilla custard and whipped cream make up the delicious “double cream” that tops this ultra-popular blueberry pie from the West Coast chain that is most famous for its homestyle pies.
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