(for the dough)
10 T unsalted butter, chilled, divided
1 1/4 cups all purpose flour, divided
1 T sugar
1/4 cup ice water, divided
4 t grated lemon zest
(for the filling)
2/3 cup plus 3 T sugar, divided
3 large eggs
3 T cornstarch
1/4 t salt
2 cups whole milk
1 cup heavy cream
2 t dried lavender
1 t vanilla extract
10~12 candied violets (optional)
[how to make]
(for the dough)
*Grate 2 T butter on large holes of box grater and place in freezer.
*Cut remaining 8 T butter into 1/2" cubes.
*Pulse 3/4 cup flour, sugar, grated lemon zest, and salt in food processor until combined, 2 pulses.
*Add cubed butter and process until homogeneous paste forms, about 30 seconds.
*Using your hands, carefuylly break paste into 2" chunks and redistribute evenly around processor blade.
*Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1", 4 to 5 pulses.
*Transfer mixture to bowl.
*Add grated butter and toss until butter pieces are separated and coated with flour.
*Sprinkle 2 T ice water over mixture.
*Toss with rubber spatula until mixture is evenly moistened.
*Sprinkle remaining 2 T ice water over mixture and toss to combine.
*Press dough with spatula until dough sticks together.
*Transfer dough to sheet of plastic wrap.
*Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure free mass. Wrap in plastic and form into 5" disk.
*Refrigerate dough for at least 2 hours or up to 2 days.
*Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
*Roll dough into 12" circle on floured counter.
*Loosely roll dough around rolling in and gently unroll it onto 9" pie plate, letting excess dough hang over edge.
*Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. *Trim overhang to 1/2" beyond lip of plate.
*Wrap dough lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes.
*Adjust oven rack to middle position and heat oven to 350 degrees.
*Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weight.
*Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking.
*Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer.
*Transfer sheet to wire rack. (Crust must still be warm when filling is added.)
(for the filling)
*Whisk 2/3 cup sugar, eggs, cornstarch, and salt together in bowl.
*Bring milk, cream, and lavender to simmer in large saucepan over medium heat.
*Slowly whisk 1 cup of hot milk mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining milk in saucepan.
*Cook over medium heat, whisking constantly, until custard is thickened, bubbling, and registers 180 degrees, 30 to 90 seconds.
*Strain mixture through fine mesh strainer into clean bowl, then stir in vanilla.
(for the finish)
*With pie still on sheet, pour custard into warm crust, smoothing top with clean spatula into even layer.
*Transfer pie to oven and bake until center of pie registers 160 degrees, 14 to 18 minutes.
*Let pie cool completely on wire rack, about 4 hours.
*Cover cooled pie loosely with plastic and refrigerate until chilled, at least 4 hours or up to 24 hours.
*Blot surface of pie with paper towels, then sprinkle evenly with remaining 3 T sugar.
*Using torch, evenly caramelize sugar until deep golden brown.
*Sprinkle with candied violets, if using. Serve.
-makes 8 to 10-
Note: I found this recipe in "The Perfect Pie".
Labels: creme brulee pie recipe, pie recipe
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(for the pie dough)
1 1/4 cups all-purpose flour
1/4 t fine sea salt
8 T cold unsalted butter, cut into 1/2"
1/4 cup ice water
(for the apple filling)
2 T unsalted butter
14 oz. peeled and diced apples
1 t vanilla extract
1/2 cup packed dark brown sugar
1 1/2 t ground cinnamon
1/2 t freshly grated nutmeg
1/2 t fine sea salt
3 T granulated sugar
2 T all-purpose flour
(for the butterscotch filling)
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 packed dark brown sugar
1/2 t fine sea salt
1/4 cup cornstarch
2 large egg yolks
1 T unsalted butter
2 t vanilla extract
(for the topping)
1 cup heavy cream
1/4 cup granulated sugar
1 t vanilla extract (optional)
ground cinnamon for sprinkling
[how to make]
(for the pie dough)
*Cut the butter into 1/2" and toss it in the flour/salt mixture to coat before adding the whole thing to the food processor.
*Pulse the mixture in 3-second bursts until the butter becomes the desired size.
*Add the water little by little until the dough holds together.
*Form the dough into a disk and wrap tightly in plastic wrap.
*Refrigerate for at least 30 minutes before using.
*Preheat the oven to 425 degrees.
*Roll out the dough into a 12" circle and line 9" pie pan with it.
*Line with parchment paper and add baking weights on top of the paper.
*Put this in the oven and bake for about 15 minutes.
(for the apple filling)
*In a medium pot, melt the butter over medium heat.
*Add the apples, tossing to coat with the butter.
*Add the vanilla, brown sugar, cinnamon, nutmeg, and salt, stir to combine, and cook, stirring occasionally, until sugar dissolves and the apples start to soften, 3 to 4 minutes.
*In a small bowl, whisk the granulated sugar and flour to combine.
*Stir into the apple mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes.
*Remove from the heat and let the filling cool completely.
*Preheat the oven to 400 degrees.
*Place the parbaked pie crust on a parchment-lined baking sheet.
*Pour in the cooled apple filling and spread into an even layer.
*Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Cool completely.
(for the butterscotch filling)
*In a medium pot, bring the milk and cream to a simmer over medium heat.
*Meanwhile, in a medium heatproof bowl, whisk the brown sugar, salt, and cornstarch together to combine.
*When the milk mixture is simmering, whisk the egg yolks into the sugar mixture and whisk well to combine.
*Pour in about 1/4 of the hot milk mixture to temper the yolks, whisking constantly.
*Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until it is very thick and large bubbles break the surface, 3 to 4 minutes.
*Remove from the heat and stir in the butter and vanilla.
*Strain the pudding through a fine-mesh sieve onto the cooled apple filling and spread into an even layer.
*Cover with plastic wrap placed directly against the surface and refrigerate until set, at least 1 hour or up to 24 hours.
(for the topping)
*In a bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes.
*Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. (Add vanilla, if using.)
*When ready to serve, spread, spoon, or pipe the whipped cream on top of the pie.
*Garnish with a sprinkle of cinnamon.
-makes 8-
Note: I found this recipe in "The Book on Pie" by Erin Joanne McDowell.
Labels: Apple pie recipe, pie recipe
(for the dough)
1 2/3 cups all-purpose flour
1/2 t ground cinnamon
6 1/2 T butter, chilled and diced
a pinch of salt
2 1/2 T confectioners' sugar
1 egg, lightly beaten
36 pecan halves, to decorate
3 T apricot jam to glaze
(for the filling)
2/3 cup pecans
2 eggs
2/3 cup pumpkin puree
1 t ground cinnamon
1/4 cup maple syrup
3 T heavy cream
[how to make]
(for the dough)
*Tip the flour into the bowl of a food processor, add the ground cinnamon, salt and the chilled, diced butter.
*Pulse until pale and sand-like in texture.
*Add the confectioners' sugar and mix to combine.
*Add the beaten egg and pulse again until the dough starts to come together.
*Tip the dough out onto the work, surface and use your hands to bring it together into a neat ball.
*Flatten into a disc, cover in plastic wrap and shill in the fridge for at least 1 hour until firm.
*Roll out the chilled dough on a lightly floured work surface to a thickness of no more than 2 mm.
*Using the cookie cutter, stamp out 12 discs.
*Gently press the pastry discs into the prepared tart pans, trying not to stretch the dough until evenly lined.
*Prick the bases with a fork and arrange on a baking sheet and chill in the fridge for 20 minutes.
*Preheat the oven to 325 degrees.
*Line the tart cases with a square of baking parchment or foil and fill with baking beans or rice.
*Bake in the preheated oven for 10 minutes until pale golden and starting to crisp.
*Remove the baking beans or rice and parchment or foil, and bake for another 1~2 minutes to dry out the bases.
(for the filling)
*Break the eggs into a mixing bowl, add the remaining ingredients, and whisk to combine.
*Scoop the mixture into a jug/pitcher and pour into the tarts, filling them evenly.
*Top each filled tart with the pecan halves and bake on the middle shelf of the oven for a further 12~15 minutes until just set.
*Remove from the oven and leave to cool to room temperature.
*Warm the apricot jam in a small pan until runny, strain into a bowl through a fine strainer and brush neatly over the top of each tart.
*Leave to set before serving.
-makes 12-
Note: I found this recipe in "Afternoon Tea at Home" by Will Torrent.
Labels: mini pie recipe, pecan pie recipe, pie recipe, pumpkin pie recipe
(for the filling)
100g unsalted butter, melted
1/2 cup golden syrup
1/2 firmly packed light brown sugar
1/2 t mixed spice
zest and juice of 1 lemon
3 eggs
2 cups unsalted macadamias, halves
thick cream to serve
(for the pastry)
grated zest of 1 lemon
100g icing sugar, sifted
2 cups plain flour
150g unsalted butter, chilled
1 egg plus 1 extra egg yolk
[how to make]
(for the pastry)
*Place zest, icing sugar, flour and butter in a food processor with a pinch of salt.
*Process until mixture resembles fine breadcrumbs.
*Add egg and extra yolk, then process until mixture forms a smooth ball (add 1~2 T chilled water if necessary).
*Wrap in plastic wrap and chill for 30 minutes.
*Uncover pastry and cut into 4 equal pieces.
*Roll into balls, then roll out flat on a floured board.
*Use the pastry to line 8 lightly greased about 10cm loose-bottomed tart pans.
*Chill for a further 15 minutes.
*Preheat the oven to 400 degrees.
*Line pastry shells with baking paper, fill with pastry weight and blind bake for 10 minutes.
*Remove paper and weights and return pastry shells to the oven for a further 5 minutes until the pastry is light golden and dry.
*Reduce the oven to 350 degrees.
(for the filling)
*Place butter, syrup, brown sugar, spice, zest, juice and eggs in a large mixing bowl and beat until mixture comes together.
*Pour into pastry shells and sprinkle macadamias over top.
*Bake for 15 to 20 minutes until filling is firm and nuts are golden.
*Cool for 10 minutes, then remove from pans.
*Serve warm with cream.
-makes 8-
Note: I adapted the recipe from delicious.com.au.
Labels: macadamia nut pie recipe, nut pie recipe, pie recipe
(for the dough)
2 1/2 cups all-purpose flour
1 t kosher salt
1 cup cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice-cold water
(for the filling)
1 1/2 lbs. (about 3 medium) Gala apples, peeled and cut into 1/2" pieces
1 cup fresh raspberries
1/2 cup granulated sugar
1 T fresh lemon juice
3/4 t apple pie spice
pinch of kosher salt
1/4 cup all-purpose flour
1 large egg
1 T water
1 T turbinado sugar
[how to make]
(for the dough)
*In bowl, combine flour and salt.
*Add butter and cut in, using 2 forks, until butter is in large pea-size chunks.
*Drizzle ice water over flour and gently mix with hands just until no dry patches remain and mixture holds together when squeezed.
*Divide dough in half; wrap each half with plastic wrap and flatten into disks.
Chill 1 hour to 24 hours.
*Preheat oven to 425 degrees.
*Working with 1 disk at a time on lightly floured work surface.
*Roll dough to 1/4" thick.
*Cut into six 4" rounds; reserve scraps.
*Press dough rounds into cups of 12-cup standard-size muffin pan.
*Roll out scrape to 1/4" thick; cut into strips, 1/3" thick by 3" long; place on baking sheet.
*Chill muffin pan and strips.
(for the filling)
*In large bowl, toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour.
*Transfer to muffin cups, packing apples in tightly and dividing evenly among cups.
*Use strip to form lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed.
*Whisk together egg and water in bowl.
*Lightly brush lattice strips with egg mixture.
*Sprinkle pies with turbinado sugar, dividing evenly.
*Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes.
*Let cool completely in pan.
-makes 12-
Note: I adapted the recipe from "Womansday" magazine.
Labels: Apple pie recipe, mini pie recipe, pie recipe
(for the crust)
1 1/2 cups unbleached all purpose flour
1 T whole wheat flour
1/2 t kosher salt
10 T cold unsalted butter, cut into 1/4" pieces
1/4 cup plus 1 T ice water or gin
(for the filling)
3 lbs. kabocha (about 2 cups roasted flesh), quartered lengthwise, seeds removed
2 medium very ripe Hachiya persimmons, flesh scooped out (about 1/2 cup)
1 large egg
grated zest and juice of 1 clementine
1/2 cup soy milk
2 T honey
1 T maple syrup
1 t grated fresh ginger
1/2 t kosher salt
(for the topping)
2 T roasted pumpkin seeds
1/2 cup heavy cream
2 t granulated maple sugar
[how to make]
(for the crust)
*Combine the flours and salt in the bowl of a food processor and pulse one or two times.
*Add the butter pieces and pulse until the mixture resembles tiny pebbles.
*Gradually add the water and pulse just until the dough comes together.
*Dump the dough onto a work surface and flatten into a 1/2"-thick disk.
*Wrap in plastic and freeze for at least 20 minutes or refrigerate overnight.
*Dust a work surface and a rolling pin with flour.
*Roll out the dough into a 1/4"-thick circle. flipping the dough over occasionally.
*On the last roll, roll it out to 1/8" thickness.
*Preheat the oven to 400 degrees.
*Transfer the dough to a 9" pie plate.
*Push the dough into the plate where the bottom meets the sides.
*Working around the pie plate, pinch the dough along the rim to make a lip that overhangs by 1/2" into the pie plate, then flute the edges.
*Freeze until the dough is as hard as rock, 20 minutes to 1 hour. (This will prevent the dough from shrinking as it bakes.)
*Cover the edge of the crust with an aluminum foil to prevent it from overbrowning.
*Place the crust in the oven and bake until the crust has a lightly browned edge, and the base is still raw, 10~15 minutes.
*Remove from the oven and carefully remove the foil.
*If the base has puffed up, prick it all over with a fork.
*Return the crust to the oven and bake until it is lightly browned all over, about 10 minutes more.
*Remove from the oven and set aside on the counter to cool.
(for the filling)
*Preheat the oven to 400 degrees.
*Place the kabocha on a sheet pan and roast until a fork easily pierces the flesh.
*When cool enough to handle, scrape out the flesh and discard the skin.
*Reduce the oven temperature to 300 degrees.
*Combine the kabocha, persimmons, eggs, clementine zest and juice, soy milk, honey, maple syrup, ginger, and salt in a blender and blend on medium speed until the ingredients are thoroughly incorporated and the mixture is smooth.
*Pour the kabocha mixture into the prepared piecrust and set on a rimmed baking sheet.
*Slide the baking sheet into the oven and pour enough water to reach within 1/4" of the pan's rim.
*Bake until the filling is set, about 45 minutes.
*Transfer the pie to a rack and let cool for 1 to 2 hours to allow the filling to set.
(for the topping)
*Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.
*Return the bowl and whisk to the mixer and pour the cream into the bowl.
*Whisk on medium-high speed until soft peaks form.
*Add the sugar and whisk for 30 seconds more.
*Remove the bowl from the mixer, and using a hand whisk, finish whisking to stiff peaks.
*Sprinkle the roasted pumpkin seeds on top and serve with the maple whipped cream.
Note: I found this recipe in "The Sweet Spot" by Bill Yosses and Peter Kaminsky.
Labels: pie recipe, pumpkin pie recipe
one double pie crust dough
(for the filling)
2 1/2 cups freash raspberries
2 cups freash red currants
1/2 cup plus 3 T sugar, plus a little for sprinkling
2 T red currant jelly
1 t lemon juice
2 1/2 T cornstarch
1 T cold unsalted butter, cut into small pieces
1 egg beaten with 1 T milk, for glaze
[how to make]
*Prepare and refrigerate the pie dough.
*Roll the larger dough portion into a 12" circle and line a 9" pie pan with it, letting the excess dough drape over the edge. Refrigerate the shell until needed.
*Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
*Combine the raspberries, currants, and the 1/2 cup sugar in a large bowl.
*Warm the jelly in a small microwavable container, then add to the fruit along with the lemon juice.
*Mix gently, then let stand for 10 minutes.
*Mix the 3 T sugar and cornstarch in a small bowl stir into the fruit.
*Roll the other dough half into an 11" circle.
*Turn the filling into the pie shell and smooth it out with the back of a spoon.
*Dot the filling with the butter.
*Lightly moisten the rim of the pie shell.
*Drape the top pastry over the filling, paressing along the edge to seal.
*Trim the overhang with scissors, leaving an even 1/2" to 3/4" all around, then sculp the edge into an upstanding ridge.
*Flute or crimp the edge, as desired.
*Poke several steam vents in the top of the pie with a large fork or paring knife.
*Brush the pie lightly with the egg wash glaze and sprinkle with sugar.
*Put the pie on the prepared baking sheet and bake on the lower rack for 30 minutes.
*Reduce the oven temperature to 375 degrees and move the pie un to the middle rack, rotating the pie 180 degrees.
*Bake for 25 to 35 minutes longer until the juice bubbles thickly at the steam vents and the top is a rich golden brown.
*Transfer the pie to a rack and cool for at least 1 1/2 to 2 hours before serving.
*Cover and refrigerate leftovers after 24 hours.
-makes 8 to 10-
Note: I found this recipe in "Pie Academy" by Ken Haedrich.
Labels: pie recipe, raspberry pie recipe, red currant pie recipe
17 oz. Bartlett pears
1/4 cup whole almonds
30 pecan halves
30 whole hazelnuts
1/4 cup whole pistachios
1/4 cup dried currants
1/4 cup golden raisins
1 scant cup suprefine sugar
3 1/2 T salted butter
2 vanilla beans
2/3 cup acacia honey
3 T pear brandy
[how to make]
*Preheat the oven to 300 degrees.
*Peel pears, core them, and cut them into quarters. Set aside.
*Toast the nuts in the oven for 5 minutes.
*In a pan, heat the sugar dry over high heat, stirring it occasionally as it begins to caramelize.
*When it is golden brown, remove the pan from the heat and carefully add the salted butter.
*Stir well to combine.
*Split the vanilla beans in half lengthwise and add them to the pan.
*Add the pear pieces and caramelize them for 5 minutes, making honey and pear brandy to this mixture. Set aside to cool.
*Pour this mixture into an oval terracotta dish.
*Increase the oven temperature to 350 degrees.
*On a floured work surface, roll the puff pastry dough into a very thin oval less then 1/16" thick with a rolling pin.
*Use a pastry brush to brush some of the egg yolk onto the edges of the pastry.
*Place the pastry onto the dish, egg side down, and pinch the edges to seal.
*Chill for 30 minutes.
*Remove the pie from the refrigerator and apply the rest of the egg wash to the puff pastry.
*Use a fork to create a design on top of the pastry.
*Chill for 30 minutes, then bake for 40 minutes.
*Serve immediately.
Note: I adapted the recipe from "Tarts" by Frederic Anton & Christelle Brua.
Labels: nut pie recipe, pear pie recipe, pie recipe
(for the pastry)
150g all-purpose flour, plus extra for rolling out
1/2 t baking powder
2 T granulated sugar
a pinch of salt
75g unsalted butter, chilled and diced
75g cream cheese, chilled
50g ground almonds
1 medium egg yolk
1 T cold milk or water
(for the filling)
350g rhubarb, trimmed
350g ripe strawberries, trimmed
juice of 1/2 lemon
1 t vanilla bean paste
3 T granulated sugar, plus extra for sprinkiling
1 T ground almonds
[how to make]
(for the pastry)
*Tip the flour, baking powder, sugar and salt into the food processor bowl.
*Add the chilled, diced butter and use the pulse button until the mixture resembles fine sand.
*Add the cream cheese in teaspoonfuls, with the ground almonds, egg yolk and milk and mix again until the dough strarts to come together in large clumps.
*Tip the dough out of the food processor onto the work surface and use lightly floured hands to bring the dough together into a neat ball.
*Flatten into a disc, cover with cling film and chill for at least 2 hours before using.
(for the filling)
*Cut the rhubarb diagonally into 1 1/4" lenghs and the strawberries in half of quarters, depending on the size.
*Tip the furuit into a bowl with the lemon juice, vanilla and sugar, mix to combine and set aside for 20 minutes to allow the sugar to dissolve and the fruit to become juicy.
*Preheat the oven to 350 degrees.
(for the assembling)
*Lightly dust the work surface with flour and div ide the dough into 6 even pieces.
*Shape each piece into a disc and roll out into a neat 6~7" round.
*Lay the pastry rounds on the work surface and sprinkle the ground almonds over the middle of each.
*Mound the rhubarb and strwberries in the middle of each pastry, leaving a 1 1/4" border all around.
*Fold the pastry up and around the fruit to form a ridge with the filling exposed, and drizzle over any juice left in the bowl.
*Transfer the tarts to a baking sheet lined with baking parchment.
*Brush the pastry edge4s with lightly beaten egg white, sprinkle generougly with sugar and bake on the middle shelf ot the oven for 25 minutes.
*Lower the temperature to 330 degrees and cook for a further 5~10 minutes until the pastry is golden and crisp and the fruit is tender, juicy and bubbling.
-makes 6-
Note: I found this recipe in "Pies & Tarts for All Seasons" by Annie Rigg.
Labels: galette recipe, pie recipe, rhubarb & strawberry galettes recipe
(for the Crust)
9 whole graham crackers, broken into 1-inch pieces
3 T granulated sugar
1/2 t ground ginger
5 T unsalted butter, melted
(for the Filling)
1 T unflavored gelatin
1/4 cup dark rum
1 (15oz.) can unsweetened pumpkin puree
1/3 cup packed (2 1/3 oz.) dark brown sugar
1 t ground cinnamon
3/4 t Salt
1/2 cup heavy cream
4 large egg whites
1/3 cup (2 1/3 oz.) granulated sugar
(for the Topping)
1 cup heavy cream, chilled
1 T granulated sugar
1/2 t vanilla extract
4 gingersnap cookies, crushed into 1/4-inch pieces
Labels: pie recipe, pumpkin pie recipe, rum pumpkin chiffon pie recipe
(for the crust)
1 1/2 cups all purpose flour, plus more for dusting
3/4 t kosher salt
3/4 cup unsalted butter, cubed and chilled
7~9 T ice water
(for the filling)
1/2 cup plus 3 T granulated sugar
4 large egg yolks
3/4 t vanilla extract
1/4 t kosher salt
1/8 t grated nutmeg
1 1/2 cups heavy cream, chilled
[how to make]
(for the crust)
*In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine.
*Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger.
*Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. (If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist.)
*Set a sheet of plastic wrap on your work surface and dump the dough into the center of it.
*Wrap it up tightly and compress the dough into a flat, smooth disk.
*Refrigerate the disk at least 30 minutes, or up to 2 days.
*Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go.
*Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.
*Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan.
*Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.
*Heat the oven to 425 degrees and position a rack in the center of the oven.
*Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans.
*Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown.
*Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.
(for the filling)
*While the pie crust cools, heat the oven to 300 degrees.
*In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency.
*Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.
*Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes.
*Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).
*When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source.
*Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust.
*Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.
*Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden.
*Slice and serve immediately, before the sugar softens.
-makes 8-
Note: I used the recipe from "The New York Times".
Labels: creme brulee pie recipe, pie recipe
(for the pie)
5 large egg yolks
3/4 cup cornstarch
3 to 3 1/2 cups heavy cream
2 cups granulated sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashed
8 T unsalted butter, melted
3 lbs. cut crosswise into 1/2" slices
(for the caramel sauce)
1 cup sugar
1/2 cup water
1 cup heavy cream
(for the topping)
2 cups heavy cream whipped to stiff peaks with
1/2 t pure vanilla extract and
2 t granulated sugar
[how to make]
(for the pie)
*Combine the egg yolks, cornstarch, and 1 cup of the heavy cream in a small bowl and whisk to blend well. Set aside.
*Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat.
*Whisk to dissolve the sugar and bring it to a gentle boil, about 10 minutes.
*Slowly add the egg yolk mixtures, whisking constantly until it thickens, about 5 minutes.
*Pour it into a glass bowl.
*Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
*Let cool completely at room temperature.
*When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip.
*Beat at medium speed to combine the mixture.
(If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.)
*Whip until you have a thick and creamy custard.
*Preheat the oven to 350 degrees.
*Combine the graham cracker crumbs, the remaining 1/2 cup sugar, and the mashed banana in a large mixing bowl.
*Thoroughly mix together.
*Add the butter and mix well.
*Press the mixture into a 9" pie pan and bake until browned, about 25 minutes.
*Let cool for about 10 minutes.
(for the caramel sauce)
*In a saucepan, combine the sugar and water, and bring it to a boil, stirring often.
*Cook, stirring occasionally, until the mixture is a deep nutty-brown color and the consistency of thin syrup, for 10 to 15 minutes. Turn off the heat.
*Stir in the cream, turn the heat back on to high, and boil the sauce for about 2 minutes.
*Remove from the heat. Use immediately.
(for the assembly)
*Spread about 1/2 cup of the custard on the bottom of the crust.
*Arrange about a third of the banana slices, crowding them close together, over the custard.
*Next, spread 1 cup of the custard over the bananas.
*Arrange another third of the banana slices close together over the custard.
*Top with 1 cup custard and the remaining banana slices.
*Top with the remaining custard, covering the bananas completely to prevent them from turning brown.
*Cover with plastic wrap and chill for at least 4 hours.
*To serve, cut the pie into wedges and drizzle on the caramel sauce.
*Top with the whipped cream and shaved chocolate.
- makes one 9" pie -
Note: I found this recipe in "Emeril's New New Orleans Cooking".
Labels: Banana Cream Pie recipe, caramel sauce recipe, pie recipe
(for the crust)
32 chocolate wafer cookies
4 T unsalted butter, melted
1/4 t salt
(for the filling)
1/2 cup water
1 envelope unflavored gelatin
2/3 cup sugar, divided
1/4 t salt
3 large eggs, separated
1/2 cup Irish cream liqueur
(for the topping)
1 cup heavy cream
1 T sugar
confetti (optional)
[how to make]
(for the crust)
*Preheat the oven to 350 degrees.
*Pulse the chocolate wafers in a food processor until finely ground (you should have about 1 1/2 cups).
*Add the melted butter and salt, and pulse until the crumbs are moistened.
*Press the crumbs into the bottom and u the sides of a 9" pie plate.
*Bake the crust until set, about 10 minutes. Cool completely on a wire rack.
(for the filling)
*Put the water in a medium saucepan and sprinkle the gelatin over it.
*Allow it to soften for 5 minutes, and then stir in 1/3 cup of the sugar, the salt, and the egg yolks.
*Cook over low heat, stirring constantly until the mixture thickens.(Do not boil.)
*Remove the saucepan from the heat and stir in the Irish cream liqueur.
*Transfer the mixture to a large bowl and refrigerate 20 to 30 minutes.
*Meanwhile, in a large bowl heat the egg whites with an electric mixer until foamy.
*Add the remaining 1/3 cup sugar and beat until stiff peaks form.
*Carefully fold the egg white mixture into the Irish cream liqueur mixture until just incorporated.
(for the topping)
*Beat the cream in a large bowl with an electric mixer until it holds soft peaks.
*Carefully fold the whipped cream into the Irish cream liqueur mixture.
*Pour the filling into the cooled pie crust and chill for at least 4 hours and up to overnight before serving.
-makes 8-
Note: This recipe came from "The Boozy Baker" by Lucy Baker.
Labels: Irish Cream Pie recipe, pie recipe, St. Patrick's Day dessert recipe
(for the pastry)
2 cups all purpose flour
1/2 cup plus 2 T unsalted butter
3 T powdered sugar, sifted
1 egg yolk beaten with 2 T water
(for the filling)
4 1/2 t unflavored gelatin
2/3 cup double strength hot coffee
3 eggs, separated
1/4 cup superfine sugar
3 T brandy
2 T creme de cacao
2/3 cup whipping cream
(for the chocolate curls)
2 x 2 oz. squares semi-sweet chocolate, melted
[how to make]
(for the pastry)
*Sift flour into a bowl.
*Cut in butter until mixture resembles bread crumbs, then stir in powdered sugar.
*Stir in beaten egg yolk.
*Knead lightly to form a firm dough.
*Cover and chill 30 minutes.
*Preheat oven to 400 degrees.
*On a lightly floured surface, roll out pastry and line a deep 9" flan or pie pan.
*Bake blind 10 minutes.
*Lower temperature to 350 degrees and bake 15 to 20 minutes, until pastry is golden; cool.
(for the filling)
*Sprinkle gelatin over hot coffee; stir until dissolved.
*In a bowl, whisk egg yolks and superfine sugar until pale and thick.
*Stir in coffee, brandy and creme de cacao.
*In a bowl, whip cream until thick but not stiff.
*In another bowl, whisk egg whites until soft peaks form.
*Form cream into coffee mixture.
*Gently fold in egg whites.
*Turn into crust and chill 2 to 3 hours.
(for the chocolate curls)
*Pour chocolate onto a flat hard surface, spreading with a palette knife.
*Let stand until set.
*Holding blade of a knife at a 45 degrees angle, push it along surface of chocolate to form curls.
*Scatter the curls onto pie.
-makes 8-
Note: I used the recipe from "The step-by step Family Cookbook".
Labels: Blandy Alexander Pie recipe, pie recipe
1 ¾ cups plus 2 T all-purpose flour, more for rolling out dough
⅜ t kosher salt
15 T unsalted butter, chilled and cut into pieces
1 cup sugar
2 to 3 T instant tapioca
¼ t cinnamon
2 lbs sour cherries (about 6 cups), rinsed and pitted
1 T kirsch or brandy
3 T heavy cream
Demerara sugar, for sprinkling
[how to make]
*In bowl of a food processor pulse together flour and salt just to combine.
*Add butter and pulse until chickpea-size pieces form.
*Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together.
*Separate dough into 2 disks, one using 2/3 dough, the other using the remaining.
*Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
*Heat oven to 425 degrees.
*Place larger dough disk on a lightly floured surface and roll into a 12" circle, about 3/8" thick.
*Transfer to a 9" pie plate.
*Line dough with foil and weigh it down with pie weights.
*Bake until crust is light golden brown, about 30 minutes.
*In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling).
*Run the motor until tapioca is finely ground.
*Place cherries in a bowl and add sugar and tapioca mixture.
*Drizzle in kirsch or brandy and toss gently to combine.
*When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees.
*Remove foil and weights.
*Scrape cherry filling into pie crust.
*Place smaller disk of dough on a lightly floured surface and roll it 3/8" thick.
*Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough.
*Arrange circles on top of cherry filling in a pattern of your choice.
*Brush top crust with cream and sprinkle generously with Demerara sugar.
*Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour.
*Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.
-serves 8-
Note: I found this recipe in "The New York Times".
Labels: cherry pie recipe, pie recipe
(for the pie crust)
8 oz. (2 sticks) unsalted butter
2 1/2 cups all-purpose flour
2 T sugar
1 t salt
About 1/2 cup ice water
1/2 t champagne vinegar or white wine vinegar
(for the pumpkin custard layer)
2 T sugar
1/4 t ground ginger
1/4 t ground cinnamon
1 large egg
1/2 cup packed dark brown sugar
6 T plain canned pumpkin (not pie filling)
1/4 cup sour cream
6 T heavy cream
1 T brandy
(for the whipped cream layer)
3/4 cup heavy cream
1/2 cup creme fraiche
2 t sugar
2 t maple sugar
(for the caramel pumpkin mousse layer)
3/4 cup heavy cream
3 T water
2 1/4 t (1 package) powdered gelatin
2 T light brown sugar
1/2 t ground cinnamon
1/2 t ground ginger
3/4 cup plus 3 tablespoons sugar
1/2 t fresh lemon juice
3/4 cup plain canned pumpkin (not pie filling)
3 large egg whites
1/8 t cream of tartar
Whipped cream for garnish (optional)
[how to make]
(for the pie crust)
*Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
*Sift together the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment.
*Add the partially frozen butter.
*Turn the machine on low and beat for 2 minutes, or until the butter is broken down to the size of walnuts.
*Stop the machine, and by hand, pinch flat any large pieces of butter that remain.
*In a small bowl, combine the ice water and vinegar.
*Turn the mixer on low speed and add the liquid all at once.
*Beat just until the dough comes together, about 15 seconds. (The dough should be tacky but not sticky.)
*Remove the dough from the bowl, and warp in plastic wrap. (Do not squeeze the dough together or overwork.)
*Chill the dough in the refrigerator at least 1 hour before rolling it out. (The well-wrapped dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 weeks.)
*Roll the dough out to a 16" circle, 1/4" thick; you will need only about two thirds of the pastry. (Freeze the rest for later use.)
*Press the pastry into the bottom and up the sides of a 9×2 ?-inch springform pan. (The extra dough on the sides will compensate for shrinkage.)
*Place in the freezer for 30 minutes.
*Remove from the freezer and trim away the excess dough from the rim of the pan.
*Place a rack in the lower third of the oven and preheat the oven to 425 degrees.
*Prick the bottom of the pastry a few times with a fork.
*Line the pastry with parchment paper or large coffee filters.
*Fill the lined shell to the rim with the dried beans, uncooked rice, or pie weights and gently press the “faux filling” into the corners.
*Bake for 10 minutes, then turn the heat down to 350 degrees and bake for another 7 minutes. (If you are prebaking the dough in a springform pan, increase the amount of weights so that they reach the top of the rim).
*Remove from the oven and remove the weights and the liner.
*Return to the oven for 10 minutes, until the center turns golden and looks dry. (There should be no sign of moisture.) *Remove from the oven and allow to cool on a rack.
( for the pumpkin custard layer)
* Place a rack in the middle of the oven and preheat the oven to 325 degrees.
*In a medium bowl, whisk together the sugar, ginger, and cinnamon.
*Add the egg and whisk until smooth.
*Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and brandy.
*Pour the mixture into the springform pan.
*Cover the pan with a sheet of buttered aluminum foil (buttered side down) and bake until the custard is just set, about 1 hour.
*Remove from the oven and allow to cool completely. (The recipe can be prepared to this point up to 2 days in advance and refrigerated).
(for the whipped cream layer)
*Combine the cream and creme fraiche in a large bowl, and using a hand mixer, beat until it starts to thicken.
*Add the sugar and maple sugar and continue beating until stiff.
*Spread in an even layer on top of the cooled or chilled pumpkin custard layer and refrigerate.
(for the caramel-pumpkin mousse layer)
*Whip the cream until it forms soft peaks.
*Chill in the refrigerator until ready to use.
*Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top.
*Stir, then let it bloom (soften) while you prepare the caramel.
*Combine the brown sugar, cinnamon, and ginger in a bowl and set aside.
*In a heavy saucepan, combine the 3/4 cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. (This will take 4 to5 minutes.)
*Remove the caramel from the stove and wait until the bubbles subside.
*Stir in the brown sugar mixture.
*Add the softened gelatin and stir to dissolve.
*Whisk in the canned pumpkin and set aside.
*Using the hand mixer, beat the egg whites until they foam.
*Add the cream of tartar and 1 tablespoon of the remaining sugar and beat.
*Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream.
*Beat until the egg whites are stiff and shiny, about 2 minutes.
*Lightly warm the caramel-pumpkin mixture by folding in one third of the beaten egg whites, using a whisk, preferably a balloon whisk.
*Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula.
*Fold in the chilled whipped cream.
*Carefully pour the caramel-pumpkin mousse mixture over the whipped cream layer and smooth the top.
*Refrigerate for 2 hours, or until set. (The pie can be made up to a day in advance.).
*To serve, gently remove the springform ring from the plate and set the pie on a plate.
*Garnish with additional whipped cream if desired.
-makes 8 to 10-
Note: I used the recipe from "Desserts by the Yard" by Sherry Yard.
Labels: pie recipe, pumpkin pie recipe
(for the crust)
1 cup plus 2 T all purpose flour
3/4 t salt
3/4 t sugar
3 T cold unsalted butter, cut into 1/2"
3 1/2 T cold vegetable shortening, cut into small pieces
3 T ice water
(for the filling)
2 T lemon juice
1 cup sugar
2 T plus 1/2 cup flour
1 t ground cinnamon
4 large green apples, peeled, cored and sliced
1/2 stick butter, cut into small pieces
[how to make]
(for the crust)
*In a food processor, pulse the flour, salt and sugar until mixed.
*Add the butter and shortening and pulse until the mixture resembles coarse meal with particles the size of peas.
*Drizzle the ice water evenly over the mixture and pulse 8 to 12 times, until the dough forms small clumps.
*Turn out the dough onto a work surface.
*Gather the dough together and flatten it into a disk.
*Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
*Place the disk of chilled dough on a lightly floured surface and flour the top of the dough.
*Roll out the round of dough from the center until it reaches a diameter of about 12".
*Fold the dough round in half; center it over the pie pan and unfold it.
*Gently press the dough against the bottom and sides.
*Fold the overhanging dough under and crimp decoratively.
*Refrigerate the pie shell for at least 30 minutes.
(for the filling)
*Preheat the oven to 425 degrees.
*In a large bowl place the lemon juice, 1/2 cup of sugar, 2 T of flour and the cinnamon.
*Mix the ingredients together.
*Add the apples and gently toss them in.
*In a medium bowl place 1/2 cup of sugar and 1/2 cup of flour, and mix them together.
*Add the butter and cut it in with a pastry blender so that the mixture is crumbly.
*Place the apple mixture in the pie shell.
*Sprinkle the crumbled butter mixture on top.
*Place the pie in a large paper bad.
*Fold the opening over twice and secure each end with a paper clip.
*Place the bag in the center of the oven and bake the pie for 1 hour (do not open the oven during this time).
*Remove the pie from the oven, cut open the paper bag and let the pie cool on a rack.
-serves 8-
Labels: Apple pie recipe, pie recipe
(for the pie crust)
2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" chunks
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
(for the filling)
4 medium size apples, peeled and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped pecans or walnuts
1 cup sugar
2/3 cup brown sugar
4 T flour
1 t cinnamon
1/4 t nutmeg
3 T butter
(for the topping)
1 T sugar
1/2 t cinnamon
[how to make]
(for the pie crust)
*Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
*Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds.
*Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
*Add remaining cup flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
(for the filling and topping)
*Mix all ingredients, except butter.
*Take out the dough from the fridge one at a time.
*Roll it out larger than the pie plate, and transfer to the pie dish.
*Pour the filling in prepared pie crust.
*Dot with butter.
*Roll out the second dough to fit the plate.
*Using a small cutter, cut out several shapes from the dough for decoration.
*Gently place the crust over the filling and seal it decoratively.
*Sprinkle with a mixture sugar and cinnamon.
*Bake at 400 degrees until done, about 45 minutes.
*Serve with vanilla ice cream.
-makes8-
Note: I used a double-crust pie recipe from "Cook's Illustrated", and the filling recipe from Barbara Lamp.
Labels: Apple pie recipe, cranberry pie recipe, fruit pie recipe, pie recipe
(for the pie crust)
1 cup flour
40g chilled unsalted butter, cut into 1" cubes
40g chilled vegetable shortening
1g salt
40 mL cold water
(for the filling)
2 eggs, separated
30g sugar
40mL milk
1 1/4 t unflavored gelatin
1 t vanilla extract
1/16 salt
1/16 cream of tartar
1 1/2 T sugar
1 cup whipping cream
2 T Cognac
(for the glaze and topping)
100g apricot preserves
20mL orange Liqueur
7/8 cup shredded coconut
[how to make]
(for the pie crust)
*In the food processor, blend the flour, butter, shortening and salt until mixture is crumbly, and pieces are the size of small peas.
*Add water and mix until dough comes clean from bowl and forms a ball.
*Flatten dough, and enclose it in plastic wrap.
*Place it in refrigerator for 30 minutes.
*Preheat oven to 400 degrees.
*Divide the dough into 4 equal pieces.
*Place dough on a lightly floured surface.
*Roll each dough into 6" circle and dust lightly with flour.
*Place rolling pin at edge of circle of dough. roll dough over rolling pin.
*Gently unroll dough from rolling pin onto a greased pie pan.
*Trim off excess dough, and pinch the rim to make an attractive edge.
*Prick the sides and bottom of pie shell with a fork.
*Set a piece of waxed paper on dough; cover it with weight beans.
*Bake in middle of oven for 25 minutes.
*Remove paper and beans, and return crust to oven until pastry is lightly browned about 5 minutes.
*Cool completely to room temperature before adding filling.
(for the glaze and topping)
*In a blender, combine the apricot preserves and orange liqueur, and puree until liquefied.
*Store the glaze in a jar in the refrigerator.
*Turn down the oven to 350 degrees.
*Spread coconut on cookie sheet, bake 5 to 6 minutes until lightly browned.
(for the filling)
*Place egg yolks and sugar in top of double boiler.
*Beat with electric hand mixer until lemon colored.
*Set over simmering water, cook 5 minutes, stirring constantly.
*Add milk and gelatin, stir until gelatin is completely dissolved.
*Remove from heat, pour into large bowl, add vanilla. Allow to cool.
*Beat egg whites until foamy, add salt and cream of tartar.
*Continue beating until soft peaks form.
*Add sugar, 1 T at a tie, and continue beating until peaks are stiff and shiny.
*Fold into yolk mixture.
*Whip cream until soft peaks from, add Cognac and beat until stiff.
*Fold into egg mixture.
(for finishing)
*After painting baked pastry shell with apricot glaze, spoon in filling.
*Refrigerate until firm.
*Sprinkle pie with toasted coconut.
-makes 4 individual pies-
Note: I adapted the recipe from "The Best of Bon Appetit".
Labels: coconut cream pie recipe, individual pie recipe, pie recipe, toasted coconut cream pie recipe
1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup (packed) golden brown sugar
1/8 t salt
5 T unsalted butter, melted
(for filling)
1 envelope (1/4 oz.) unflavored gelatin
2 T bourbon
1 1/4 cups canned pure pumpkin
3/4 cup whole milk
2/3 cup (packed) golden brown sugar
4 large egg yolks
1 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
1/4 t salt
(for topping)
1 1/2 cups chilled heavy whipping cream, divided
2 T powdered sugar
1/2 t vanilla extract
1 1/2 T chopped crystalized ginger
>how to make<
(for crust)
*Preheat oven to 350 degrees.
*Butter 9" diameter glass pie dish.
*Stir graham cracker crumbs, pecans, brown sugar, and salt in medium bowl to blend.
*Add butter and mix until crumbs are moistened.
*Press crumb mixture onto bottom and up sides of prepared dish.
*Bake crust until golden brown, about 10 minutes.
*Cool, then chill crust until cold.
(for filling)
*Sprinkle gelatin over bourbon in small bowl; set aside until gelatin softens, about 10 minutes.
*Meanwhile, whisk pumpkin, milk, brown sugar, egg yolks, cinnamon, ginger, cloves, and salt in heavy medium saucepan to blend.
*Stir over medium low heat until mixture thickens slightly and instant-read thermometer inserted into mixture registers 160 degrees, about 8 minutes.
*Remove from heat and pour into large metal bowl.
*Immediately add softened gelatin mixture and stir until gelatin dissolves.
*Set howl with pumpkin mixture over large bowl of ice water and stir until mixture is cold to touch but not set, about 5 minutes.
*Beat 3/4 cup cream in medium bowl until soft peaks form.
*Fold whipped cream into pumpkin mixture.
*Pour filling into chilled crust.
*Chill pie until filling is set, at least 3 hours.
(for topping)
*Using electric mixer, beat remaining 3/4 cup cream, powdered sugar, and vanilla in medium bowl until medium-firm peaks form.
*Transfer whipped cream to pastry bag fitted with large star tip.
*Pipe whipped cream rosettes around edge of pie.
(Alternately, spread whipped cream decoratively over pie.)
*Sprinkle crystalized ginger over whipped cream.
-serves 8-
Note: I found this recipe from "bon appetit desserts".
Labels: pie recipe, pumpkin chiffon pie recipe, pumpkin pie recipe
