The NEW CUSTARD PIES
These custard pies are creamy egg-based delights that are baked in their pie crusts and served cold. These are traditionally home-style pies such as Thanksgiving pumpkin and Key lime pie. We added some bold new flavors and used innovative techniques to ensure that these sometimes finicky custards bake perfectly from edge to edge.
Dulce de
PUMPKIN
INGREDIENTS ★★ EQUIPMENT ★ CONSTRUCTION ★
This is a pumpkin pie for people who think they don’t like pumpkin pie. We improve on the classic pumpkin pie with a boost of caramel flavor in the filling and a slathering of dulce de leche, topped with toffee bits for a welcome crunch. This creation will turn even the staunchest squash skeptic into a bona fide believer in the power of pumpkin pie.
MAKES ONE 9½-INCH DEEP-DISH PIE
WHAT YOU NEED
Pie dough for Deep-Dish Single Crust (this page)
9½-inch deep-dish pie plate
Vanilla or Caramel Whipped Cream (optional; this page), for serving
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
PUMPKIN FILLING |
|||
|
Canned pumpkin puree (not pumpkin pie filling) |
1 15-ounce can |
15 ounces |
425 grams |
|
Eggs |
2 large |
||
|
Caramel-flavored sweetened condensed milk |
1 14-ounce can |
14 ounces |
397 grams |
|
Ground cinnamon |
1¼ teaspoons |
||
|
Ground nutmeg |
½ teaspoon |
||
|
Ground ginger |
½ teaspoon |
||
|
Ground cloves |
⅛ teaspoon |
||
|
Salt |
pinch |
||
|
Vanilla extract |
2 teaspoons |
||
|
TOPPING |
|||
|
Dulce de leche |
1 cup |
10.7 ounces |
304 grams |
|
Toffee bits (see this page) |
½ cup |
2.8 ounces |
80 grams |
PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point. Keep the oven at 350°F.
MAKE THE PUMPKIN FILLING: While the crust is baking, in a large mixing bowl, whisk together the pumpkin puree and eggs. Whisk in the caramel-flavored condensed milk, cinnamon, nutmeg, ginger, cloves, salt, and vanilla.
FILL THE CRUST AND BAKE: Remove the pie crust from the oven and remove the pie weights and lining. Re-whisk the pumpkin mixture to ensure nothing has settled in the bottom of the bowl and then pour the pumpkin mixture into the hot crust. Continue to bake until the edges of the pie are set and the center 4 inches of the pie are still jiggly when jostled, 30 to 40 minutes. Remove the pie from the oven and set aside to cool to room temperature, then refrigerate to chill completely, at least 4 hours and up to 1 day before adding the topping. The pie will firm up as it chills.
MAKE THE TOPPING: Gently warm the dulce de leche until it’s soft and spreadable like peanut butter (about 15 seconds on medium [50%] power in the microwave should do it). Smooth the dulce de leche evenly over the top of the cold pie. Return the pie to the refrigerator until you are ready to serve it.
Just before serving, sprinkle the toffee bits over the dulce de leche, slice, and serve with Vanilla or Caramel Whipped Cream, if desired. (Refrigerate leftovers for up to 2 days; after the first day, the toffee bits will soften and begin to dissolve.)
THE GUYS TALK PIES: Toffee Bits
What exactly are toffee bits? Are they like a Heath Bar? Sort of. In the chocolate chip section at the grocery store, there’s usually a spot reserved for “toffee bits.” We prefer the plain toffee bits (sometimes labeled as Heath Bits ’O Brickle) for this recipe, rather than the ones covered in chocolate, but if you can find only chocolate-covered bits, those will work. Your pie will be a bit sweeter, that’s all. You can also crush some store-bought plain English toffee to make your own bits.
UN-BEET-ABLE
INGREDIENTS ★ EQUIPMENT ★ CONSTRUCTION ★
We know that a “beet pie” may sound a little too earthy, but we make pies out of sweet potatoes and pumpkins all the time, and no one bats an eye! The beet, like the sweet potato, is just another root vegetable—but then, it’s not just another root vegetable. In this pie, the honorable beet is transformed into a delicious, delicately spiced pie with a creamy, bright pink filling. The pie is topped with a goat cheese frosting, our take on the cream cheese frostings that pair so well with carrot cake (another root vegetable, by the way). If goat cheese isn’t your thing, you can substitute an equal amount of cream cheese. If you don’t want to cook your own beets, you can substitute 10½ ounces of roasted vacuum-sealed beets if your grocery store’s produce section has them.
MAKES ONE 9-INCH PIE
WHAT YOU NEED
Pie dough for a Standard Single Crust (this page)
9-inch standard pie plate
Pie crust shield or foil (see this page)
Instant-read thermometer
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
BEET CUSTARD FILLING |
|||
|
Red beets, raw, washed, greens removed |
about 3 medium |
1½ pounds |
680 grams |
|
Granulated sugar |
½ cup |
3.5 ounces |
100 grams |
|
Light brown sugar, lightly packed |
½ cup |
3.5 ounces |
100 grams |
|
Whole milk |
½ cup |
4.25 ounces |
121 grams |
|
Heavy cream |
¾ cup |
6.15 ounces |
174 grams |
|
Eggs |
2 large |
||
|
Egg yolk |
1 large |
||
|
Ground cinnamon |
½ teaspoon |
||
|
Ground ginger |
¼ teaspoon |
||
|
Ground cloves |
⅛ teaspoon |
||
|
Salt |
¼ teaspoon |
||
|
Vanilla extract |
½ teaspoon |
||
|
GOAT CHEESE FROSTING |
|||
|
Goat cheese (chèvre), at room temperature |
1 cup |
4 ounces |
113 grams |
|
Unsalted butter, at room temperature |
2 tablespoons |
1 ounce |
28 grams |
|
Confectioners’ sugar |
¾ cup |
3 ounces |
85 grams |
|
Vanilla extract |
½ teaspoon |
||
PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point. Remove the pie dish from the oven, set it on a wire cooling rack, and remove the foil or parchment and pie weights. Keep the oven at 350°F.
MAKE THE BEET CUSTARD FILLING: While the crust is baking, poke the beets all over with a fork and place them on a microwave-safe plate. Cook the beets on high (100%) power for 15 to 20 minutes, turning the beets over every 5 minutes. The beets are done when a sharp knife can be easily inserted and removed from the beets without resistance. (We recommend covering the beets with a few paper towels so they don’t splatter the interior of your microwave while cooking.)
Set the beets aside until they are cool enough to handle, 10 to 20 minutes. Peel the beets using a vegetable peeler. (Consider wearing gloves for this unless you want bright pink fingers.) Cut the peeled beets into 1-inch chunks, and measure out about 1⅔ cups/10½ ounces/298 grams. Use the remaining beets in a salad.
Add the beet chunks, the granulated sugar, and brown sugar to the bowl of a food processor. Process until the mixture is completely smooth, scraping the sides as necessary. Add the milk and cream, and process until incorporated, and then pulse in the eggs and egg yolk, followed by the cinnamon, ginger, cloves, salt, and vanilla. Scrape the sides of the food processor bowl and process for 10 seconds to ensure that all the ingredients are incorporated. Place a pie crust shield on the pie and pour the processed beet mixture into the hot crust.
BAKE THE PIE: Bake until the edges are puffed and the filling jiggles just slightly when bumped and the center of the pie reads 165°F on an instant-read thermometer, 35 to 45 minutes. Remove from the oven and cool the pie to room temperature, about 3 hours, then refrigerate the pie for at least 4 hours (or up to overnight).
MAKE THE GOAT CHEESE FROSTING: Blend the goat cheese and butter together with a hand mixer in a medium bowl until creamy, about 2 minutes on medium-high speed. Add the confectioners’ sugar and vanilla, and mix on medium-low speed to combine, then increase the speed to medium-high until the mixture is light and creamy, about 5 minutes. Spread the frosting over the top of the chilled pie and serve. (Refrigerate leftovers for up to 2 days.)
ROASTING BEETS
If you like, you can roast the beets in an oven instead of the microwave. Unless you have two ovens, roast the beets before the pie crust is baked. Preheat the oven to 375°F. Wrap each beet in a sheet of aluminum foil sprayed with cooking spray or otherwise lightly greased. Bake the beets for 50 to 60 minutes, or until a sharp knife can be easily inserted and removed from the beets without resistance. When the beets are cooked through, remove from the oven, and carefully open the foil so the beets can start to cool. Continue with Step 2 of the recipe. Remember to return the oven temperature to 350°F!
Caramel
POPCORN
INGREDIENTS ★ EQUIPMENT ★ CONSTRUCTION ★★
Paul is a sucker for popcorn, and a slice of this rich custard pie topped with a generous mound of homemade caramel corn is a great way to combine his love of popcorn and pie. The popcorn provides a unique crunch that is a nice contrast to the custard base, which is made with a dark caramel sauce cooked almost to the point of burning. The nearly burnt sugar brings a fantastic depth of flavor to the finished pie. If you’re allergic or just not a fan of peanuts, you can leave them out of the popcorn. Don’t top the pie with the popcorn until just before serving.
MAKES ONE 9½-INCH DEEP-DISH PIE
WHAT YOU NEED
Pie dough for a Deep-Dish Single Crust (this page)
9½-inch deep-dish pie plate
Instant-read thermometer
Candy thermometer (optional)
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
CARAMEL CUSTARD |
|||
|
Egg yolks |
5 large |
||
|
Sugar |
1 cup |
7 ounces |
200 grams |
|
Salt |
¼ teaspoon |
||
|
Vanilla extract |
1 teaspoon |
||
|
Heavy cream |
3 cups |
24.55 ounces |
696 grams |
|
Unsalted butter, cut into 3 pieces |
3 tablespoons |
1.5 ounces |
43 grams |
|
White chocolate, chopped fine |
8 ounces |
227 grams |
|
|
CARAMEL POPCORN (can be made up to 1 day ahead) |
|||
|
Air-popped popcorn (from 2 tablespoons popcorn kernels) |
4 cups |
1 ounce |
28 grams |
|
Unsalted butter |
4 tablespoons |
2 ounces |
57 grams |
|
Dark corn syrup |
2 tablespoons plus 2 teaspoons |
2 ounces |
57 grams |
|
Dark brown sugar, lightly packed |
¼ cup plus 2 tablespoons |
2.65 ounces |
75 grams |
|
Salt |
⅛ teaspoon |
||
|
Roasted salted red-skinned peanuts |
⅔ cup |
3 ounces |
85 grams |
|
TOPPING |
|||
|
Dulce de leche |
⅔ cup |
5.35 ounces |
152 grams |
PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point. Remove the pie dish from the oven, set it on a wire cooling rack, remove the foil or parchment and pie weights, and set the crust aside to cool completely. Reduce the oven temperature to 275°F.
MAKE THE CUSTARD: Once the crust is completely cool, use a large microwave-safe bowl to whisk the yolks, ¼ cup/1.75 ounces/50 grams of sugar, the salt, and vanilla together. Whisk in half the cream. Set aside. Place the remaining cream in a glass measuring cup and microwave on high (100%) power for 30 seconds, until warm.
Place the remaining ¾ cup/5.25 ounces/150 grams of sugar in a medium saucepan with high sides. Heat the saucepan over medium-high heat, stirring constantly. The sugar will start to melt and then caramelize. Let the caramelization go on until it is a very dark brown color, but not yet black. It will smell a bit bitter. Remove the saucepan from the heat and add the butter (the mixture might bubble furiously—be careful). Once the butter is melted, after about 15 seconds, add the warm cream, and stir the caramel sauce with a rubber spatula. If the caramel starts to solidify, you may need to rewarm the caramel sauce over medium heat until all of the caramel is incorporated into a smooth sauce. Add the white chocolate and stir until melted and smooth, then whisk the caramel sauce into the bowl with the egg mixture.
Heat the caramel mixture in the microwave on medium (50%) power until the mixture reaches 130° to 134°F on an instant-read thermometer, 3 to 5 minutes, stirring every 30 seconds or so. Strain the custard through a fine-mesh sieve into the pie crust.
BAKE THE PIE: Bake the pie until the center is still wobbly and an instant-read thermometer inserted into the center of the pie reads 180°F, about 1 hour.
Cool the pie to room temperature, about 4 hours. The center of the pie will firm up as it cools. When the pie reaches room temperature, refrigerate the pie for at least 4 hours or up to 1 day before serving.
MAKE THE CARAMEL POPCORN: Line a baking sheet with parchment or a silicone mat and preheat the oven to 250°F. Place the popcorn in a very large mixing bowl. In a medium saucepan, melt the butter over medium heat. Stir in the corn syrup, brown sugar, and salt. Bring the mixture to a boil, stirring constantly. Once the mixture reaches a boil, stop stirring and continue cooking the mixture until it reaches 245°F (firm ball stage) on a candy or instant-read thermometer. Remove the pan from the heat.
Pour the sugar syrup over the popcorn. Immediately toss the popcorn in the hot syrup using 2 rubber spatulas or wooden spoons. After a few tosses, add the peanuts to the mix and continue tossing together until all of the popcorn is coated. Spread the mixture onto the prepared pan, separating any large clumps of popcorn. Bake for 1 hour, stirring every 10 minutes, until the mixture is set and no longer wet. Allow the mixture to cool to room temperature before transferring to an airtight container. You can make the popcorn a day in advance of assembling the pie.
PREPARE THE TOPPING: Gently warm the dulce de leche until it is soft and spreadable, with a peanut butter-like consistency, 15 to 30 seconds on medium (50%) power in the microwave. Spread the dulce de leche in a smooth layer over the top of the cold caramel custard. If serving the pie all at once, arrange a generous amount of the caramel popcorn over the top of the pie, pressing pieces into the dulce de leche layer before slicing. Alternatively, add the popcorn to each slice individually as it’s served. (Store any leftovers in the refrigerator.) The popcorn will soften after a day on the pie. You might have extra caramel popcorn left after the pie is gone. (You’re welcome.)
PREHEATING THE CUSTARD
According to Modernist Cuisine, the proteins in eggs start to form thermo-irreversible gels when the temperature rises above 130°F. In layman’s terms, that is the temperature at which eggs begin to set. By heating the custard base to 130°F before baking, the custard has not set yet, but it does not have far to go. Placing the custard in a warm pie crust and baking it at a relatively low temperature allows the custard to more uniformly reach the full gelling temperature. This helps avoid an unset center and overcooked edges.
Sunrise
ORANGE
INGREDIENTS ★★ EQUIPMENT ★ CONSTRUCTION ★★
For Chris, the cereal shelf of the pantry is a seasonally shifting landscape of flakes, puffs, loops, pops, crispies, and magically delicious horseshoes. Paul, however, is a habitual Cheerios-and-orange-juice breakfaster. His breakfast is the inspiration for this pie. Here, a Cheerios crust is built to contain a creamy orange custard and a shiny orange topping. The Seville sour orange flavor is brighter than navel oranges and stands up better in the creamy filling. Sour orange zest, however, is very bitter; use navel orange zest instead. If you can’t find sour orange juice, use half regular orange juice and half lemon juice.
MAKES ONE 9½-INCH DEEP-DISH PIE
WHAT YOU NEED
Gluten-free Crumb Crust (this page), baked in a 9½-inch deep-dish pie plate with no lip—still warm
Pie crust shield or foil (see this page)
2½-inch tuile molds (if making the orange slices; see Blue Ribbon Bonus, this page)
Citrus stencil (if making the orange slices; see Blue Ribbon Bonus, this page)
Airbrush (if making the orange slices; see Blue Ribbon Bonus, this page)
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
CUSTARD FILLING |
|||
|
Egg yolks |
4 large |
||
|
Sweetened condensed milk |
1 14-ounce can |
14 ounces |
397 grams |
|
Salt |
⅛ teaspoon |
||
|
Orange food color gel |
as needed |
||
|
Sour orange juice (see headnote) |
⅓ cup |
2.65 ounces |
75 grams |
|
MASCARPONE TOPPING |
|||
|
Sugar |
⅔ cup |
4.65 ounces |
133 grams |
|
Finely grated orange zest (from a navel orange, see headnote) |
1 tablespoon |
||
|
Heavy cream |
¾ cup |
6.15 ounces |
174 grams |
|
Mascarpone cheese |
1 cup |
8 ounces |
227 grams |
|
FINISHING |
|||
|
Colored Mirror Glaze (this page), colored orange, cooled to 95°F |
1 recipe |
||
|
Decorative Orange Slices (this page; optional) |
1 recipe |
||
After baking the crust, keep the oven at 350°F.
MAKE THE CUSTARD FILLING: Whisk the egg yolks together in a medium bowl, then stir in the condensed milk, salt, food color, and sour orange juice. The filling will appear to thicken slightly as the juice is mixed in.
Place a pie crust shield on the crust to protect the edges from drips and splashes and pour the mixture into the warm pie shell. Place the pie with shield back in the oven for 10 minutes, until the filling is just set. Allow the pie to cool completely on a wire rack and then refrigerate until cold, at least 2 hours.
MAKE THE MASCARPONE TOPPING: Place the sugar in a medium bowl with the orange zest and rub the zest into the sugar until it is incorporated and the sugar is uniformly orange. In a small saucepan, bring the cream just to a boil over medium heat (watch the cream closely so it doesn’t boil over). Add the sugar mixture and stir until it has all dissolved. Strain the mixture back into the bowl (discard the zest), then cover the bowl with plastic wrap and place in the refrigerator until cold, at least 2 hours.
Add the mascarpone to the chilled orange cream. Beat with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spread the topping onto the chilled pie and smooth into a flat, even layer with an offset spatula. Place the pie back in the refrigerator.
FINISH THE PIE: Pour the warm Colored Mirror Glaze over the surface of the pie. You may need to tilt the pie to encourage the glaze to flow across the whole surface of the pie or use an offset spatula to spread the glaze to the pie crust edge. Place the pie back in the refrigerator for the glaze to set. Decorate with orange slices, if using, then slice and serve. (Refrigerate any leftovers for up to 2 days.)
BLUE RIBBON BONUS:
Decorative Orange Slices
These decorative orange slices, while not essential for the pie (but sure are pretty), can be made up to several weeks in advance and stored at room temperature. Place ½ cup/3 ounces/85 grams of white candy coating in a microwave-safe bowl and melt in the microwave oven (see this page). Place a 2½-inch tuile mold on a piece of parchment. Pour the melted candy into 6 circles in the mold. Using a long straight-edged spatula, scrape off the excess melted candy. Leave the mold in place and allow the circles to cool to room temperature. Once cooled, the thin discs will pop right out of the mold. Place a disc in an airbrush stencil holder. Using a 2¼-inch citrus fruit stencil and an airbrush containing alcohol-based orange food color or other color designated for use on chocolate, spray a disc with the citrus pattern. Repeat for each disc. When the discs have dried (which takes only about a minute), flip them over and repeat the process on the other side. Cover the decorated center with a circle just smaller than the disc (we find that the lid of a jar works well) and spray the edges of the disc to create the “orange rind.” Cut the discs in half using a sharp knife. Insert these decorative orange slices evenly around the edge of the pie. Keep refrigerated until serving.
SWEET POTATO
with Hazelnut Crunch
INGREDIENTS ★★ EQUIPMENT ★ CONSTRUCTION ★
Though neither of us grew up with sweet potato pie, living now in Georgia, we’ve made many friends who couldn’t imagine a holiday dinner without one! Any pie baker, whether you’re north or south of the Mason-Dixon Line, should have at least one recipe for a good sweet potato pie. This is ours, but we couldn’t leave well enough alone. We are wild about the combination of sweet potato, browned butter, and hazelnuts (a delicious combination for a dinner side dish, too) and we incorporated these flavors into our take on an already delicious southern classic.
MAKES ONE 9½-INCH DEEP-DISH PIE
WHAT YOU NEED
Pie dough for Deep-Dish Single Crust (this page)
9½-inch deep-dish pie plate
Pie crust shield or foil (see this page)
Instant-read thermometer
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
SWEET POTATO FILLING |
|||
|
Sweet potatoes |
2 to 3 large |
2 pounds |
907 grams |
|
Unsalted butter |
5 tablespoons |
2.5 ounces |
71 grams |
|
Light brown sugar, lightly packed |
1¼ cups |
8.75 ounces |
250 grams |
|
Eggs |
5 large |
||
|
Crème fraîche |
1¼ cups |
10.6 ounces |
300 grams |
|
Finely grated orange zest |
½ teaspoon |
||
|
Hazelnut liqueur, such as Frangelico |
3 tablespoons |
||
|
Ground cinnamon |
¾ teaspoon |
||
|
Ground nutmeg |
¼ teaspoon |
||
|
Ground ginger |
¼ teaspoon |
||
|
Salt |
½ teaspoon |
||
|
Blanched roasted unsalted hazelnuts, coarsely chopped (see this page) |
½ cup |
2 ounces |
57 grams |
|
TOPPING |
|||
|
Hazelnut Whipped Cream (this page) |
1 recipe |
||
|
Blanched roasted unsalted hazelnuts, coarsely chopped (see this page) |
¼ cup |
1 ounce |
28 grams |
PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point.
MAKE THE SWEET POTATO FILLING: While the crust is baking, start the filling. Poke the sweet potatoes all over with a fork and place on a microwave-safe plate. Microwave the potatoes on high (100%) power, flipping them every 5 minutes or so until they give to pressure when gently squeezed and a sharp knife easily pierces their flesh, 15 to 20 minutes. When the potatoes are cooked, slice them lengthwise to allow the steam to escape. Let the potatoes cool until no longer too hot to handle, 15 to 20 minutes.
As the potatoes are cooling, melt the butter in a small saucepan over medium heat. Bring the butter to a gentle boil. Continue cooking the butter, swirling the pan often, until the butter has a golden-brown color and nutty aroma, about 5 minutes. Turn off the heat, and transfer the brown butter to a small bowl, set aside.
Using a spoon, scrape out about 2½ cups/18 ounces/510 grams of soft sweet potato flesh, and place it in the bowl of a food processor (save or eat any remaining sweet potato). Add the browned butter and process the mixture until smooth, about 6 pulses. Scrape down the sides of the processor bowl. Add the brown sugar, eggs, crème fraîche, orange zest, hazelnut liqueur, cinnamon, nutmeg, ginger, and salt, and process until smooth, about 10 seconds. Scrape down the sides of the processor bowl and briefly pulse 2 or 3 times to ensure all of the ingredients are incorporated.
FILL THE CRUST AND BAKE: Remove the pie crust from the oven and remove the pie weights and lining. Keep the oven at 350°F. Place a shield over the pie crust. Pour half of the mixture into the hot pie crust. Sprinkle the chopped hazelnuts evenly across the filling. Gently pour the remaining filling into the crust. Some hazelnuts may float to the top; don’t worry about it.
Bake the pie until the edges of the filling have puffed and the center jiggles slightly, 35 to 45 minutes. When inserted into the center of the pie, an instant-read thermometer will read 165°F when it’s done.
ADD THE TOPPING: Cool the pie completely at room temperature, at least 4 hours. When cool, refrigerate until completely cold, at least another 4 hours or overnight. Just before serving, spread the Hazelnut Whipped Cream over the top of the pie. Sprinkle with the hazelnuts and serve. (Refrigerate leftovers for up to 2 days.)
Summer
STRAWBERRY
INGREDIENTS ★ EQUIPMENT ★ CONSTRUCTION ★
This is the pie that started it all! It is the first pie that Chris entered into a pie-baking contest, and he earned a first-place blue ribbon for it (go to this page for the rest of the story!). This has a baked strawberry and lemon custard filling that’s topped with zippy lemon curd and garnished with sweet strawberry slices. Fresh, in-season strawberries and fresh lemon juice are a must for this pie. There are no exceptions here—not even technology can pull you through out-of-season fruit for this pie! In terms of ingredients, equipment, and construction, it is one of the easier pies in the book—and also one of the tastiest.
MAKES ONE 9-INCH PIE
WHAT YOU NEED
Pie dough for a Standard Single Crust (this page)
9-inch standard pie plate
Pie crust shield or foil (see this page)
Instant-read thermometer
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
STRAWBERRY-LEMON CUSTARD |
|||
|
Fresh strawberries, hulled and quartered, from about 1 pint |
1½ cups |
8 ounces |
227 grams |
|
Egg |
1 large |
||
|
Egg yolks |
2 large |
||
|
Sweetened condensed milk |
1 14-ounce can |
14 ounces |
397 grams |
|
Salt |
pinch |
||
|
Fresh lemon juice |
½ cup |
4 ounces |
113 grams |
|
LEMON CURD TOPPING |
|||
|
Unflavored powdered gelatin |
¼ teaspoon |
||
|
Fresh lemon juice |
¼ cup plus 1 teaspoon |
2.15 ounces |
62 grams |
|
Finely grated lemon zest |
1 teaspoon |
||
|
Egg |
1 large |
||
|
Egg yolk |
1 large |
||
|
Sugar |
⅓ cup |
2.35 ounces |
67 grams |
|
Salt |
pinch |
||
|
Unsalted butter, cold, cut into 8 pieces |
2 tablespoons |
1 ounce |
28 grams |
|
FRESH STRAWBERRY FLOWER |
|||
|
Fresh strawberries, whole or hulled, cut into ⅛-inch slices, from about 1 quart, plus a few baby strawberries and strawberry blossoms, for decoration (optional) |
1½ cups |
16 ounces |
454 grams |
|
Strawberry jelly |
2 tablespoons |
1.4 ounces |
40 grams |
PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point. Remove the pie dish from the oven, set it on a wire cooling rack, and remove the foil or parchment and pie weights. Keep the oven at 350°F.
MAKE THE STRAWBERRY-LEMON CUSTARD: While the crust bakes, add the strawberry chunks to the bowl of a food processor and process until only small pieces remain but the mixture is not completely pureed, about 15 seconds.
In a medium bowl, whisk together the egg, egg yolks, condensed milk, and salt. Whisk in the lemon juice and the processed strawberries. (Do not whisk in the lemon juice until the pie crust is out of the oven and you are ready to add the filling to it.) Pour the mixture into the warm crust and smooth the top with an offset spatula, if necessary.
BAKE THE PIE: Return the pie to the oven and bake until the filling is set, 20 to 30 minutes. The center of the filling should jiggle slightly when it is jostled. If the crust begins to brown too much, cover it with a pie crust shield. Cool the pie to room temperature on a wire rack, about 3 hours, before chilling completely in the refrigerator, at least 4 hours or overnight.
MAKE THE LEMON CURD TOPPING: Sprinkle the gelatin over 1 teaspoon of the lemon juice in a small bowl and set aside. In a small saucepan, whisk together the remaining lemon juice, the lemon zest, egg, egg yolk, sugar, and salt. Over medium heat, cook the mixture until it thickens and coats the back of a spoon, whisking constantly. The mixture will be about 165°F. Remove the pan from the heat and whisk in the cold butter until it has completely melted.
Whisk in the reserved gelatin mixture. Strain the mixture through a fine-mesh sieve into a small bowl and set aside to cool at room temperature, stirring occasionally. Once the mixture is cooled completely, use an offset spatula to spread the lemon curd evenly over the top of the cooled custard layer. Refrigerate the pie for at least 2 hours or up to overnight to allow the curd time to set.
MAKE THE FRESH STRAWBERRY FLOWER: No more than 4 hours before serving (otherwise the strawberries will start to wilt and leach juice into the lemon curd), arrange the strawberry slices, points upward, by leaning them on the crust at the outer edge of the filling. Continue arranging the slices in concentric layers working toward the center of the pie, slightly overlapping the slices like shingles. You can choose to cover the entire top of the pie with strawberry slices or leave some of the lemon curd exposed. When all the slices have been placed, garnish with the baby strawberries or strawberry blossoms, if using. Warm the strawberry jelly in a saucepan over low heat or in a small bowl in the microwave at 5-second intervals until the jelly is loose and thin but not hot. Use a pastry brush to gently dab a thin layer of jelly all over the topping. Refrigerate until serving. This pie is best eaten on the day the fresh sliced strawberries are added to the top.
Ginger
LIME
INGREDIENTS ★★ EQUIPMENT ★★ CONSTRUCTION ★★
What happens when you combine eggs, sweetened condensed milk, and fresh Key lime juice in a graham cracker crust? A little bit of Florida magic called Key lime pie. That same magic is at play here, but this is Key lime pie all grown up. The tart brightness of lime juice is bolstered with added flavor from the lime oil in the zest and then warmed up with fresh ginger. The custard is topped with a ginger-lime cocktail mousse for a modern, sophisticated version of the official state pie of Florida.
MAKES ONE 9½-INCH DEEP-DISH PIE
WHAT YOU NEED
Pie dough for a Deep-Dish Single Crust (this page)
9½-inch deep-dish pie plate
Pie shield or foil (see this page)
Instant-read thermometer
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
CRUST ADDITION |
|||
|
Graham cracker crumbs |
2 tablespoons |
0.55 ounce |
16 grams |
|
CUSTARD FILLING |
|||
|
Fresh ginger, peeled |
about a 2-inch knob |
2 ounces |
57 grams |
|
Fresh limes |
3 large |
9 ounces |
255 grams |
|
Sugar |
6 tablespoons |
2.65 ounces |
75 grams |
|
Sweetened condensed milk |
1 14-ounce can |
14 ounces |
397 grams |
|
Egg yolks |
4 large |
||
|
MOUSSE TOPPING |
|||
|
Sugar |
⅔ cup |
4.65 ounces |
133 grams |
|
Finely grated lime zest |
1 teaspoon |
3 grams |
|
|
Unflavored powdered gelatin |
2¼ teaspoons |
||
|
Eggs, separated |
3 large |
||
|
Salt |
⅛ teaspoon |
||
|
Key lime rum, such as Cruzan |
6 tablespoons |
3 ounces |
85 grams |
|
Ginger liqueur, such as Canton |
2 tablespoons |
1.25 ounces |
35 grams |
|
Heavy cream |
1 cup |
8.2 ounces |
232 grams |
PREPARE THE CRUST: Roll the pie dough (see this page) until it is about 10 inches in diameter, then lift up the pie dough and sprinkle half the graham cracker crumbs on your rolling surface and continue to roll out the dough to a ⅛-inch thickness and about 15 inches in diameter. Sprinkle the remaining crumbs on the top of the dough and roll them in with the pin. Transfer the dough to a 9½-inch deep-dish pie pan and crimp the edges as desired.
Place the prepared crust in the freezer until it is quite firm, about 20 minutes, and then partially blind-bake the crust (see this page). Keep the oven heated to 350°F after removing the partially blind-baked crust from the oven.
MAKE THE CUSTARD FILLING: Cut the ginger into ½-inch chunks. Using a vegetable peeler or paring knife, peel one of the limes. The strips of lime peel should include both the green zest and some of the underlying white pith. Process the ginger, lime peel, and sugar in the bowl of a food processor until finely ground. Transfer the ground mixture to a medium microwave-safe bowl and microwave on high for 1 minute. The mixture will be steaming and aromatic. Stir in the condensed milk and set aside.
Squeeze the peeled lime along with the unpeeled limes to produce ⅓ cup/2.9 ounces/82 grams of lime juice.
Place the egg yolks in another medium bowl and whisk them together. Strain the condensed milk mixture through a sieve into the yolks and whisk until combined. Whisk in the lime juice until fully incorporated and the mixture thickens slightly.
FILL THE CRUST: Place a pie shield on the crust to protect the edges from drips and splashes and pour the mixture into the warm pie shell. Place the pie with shield back in the oven for about 10 minutes, until the filling is just set. Allow the pie to cool completely on a wire rack.
MAKE THE MOUSSE TOPPING: Place half of the sugar in a small bowl with the lime zest. Rub the zest into the sugar until the sugar is green and fragrant; set aside.
Place ½ cup/4.15 ounces/118 grams of water into a small saucepan. Sprinkle the gelatin over the top and set aside for about 5 minutes for the gelatin to soften. Add the lime sugar, the yolks, and salt and stir with a rubber spatula. Warm the mixture over medium-low heat, stirring constantly, until the mixture reaches 160°F on an instant-read thermometer. Don’t let it boil. The gelatin will have melted and the mixture will have thickened slightly.
Stir in the rum and ginger liqueur, and then strain the mixture into a large bowl through a fine-mesh sieve. Allow the mixture to cool to room temperature on the countertop for 20 to 30 minutes stirring occasionally to check the consistency. It should have started to thicken, but not set yet.
Place the egg whites and the remaining sugar into the bowl of a stand mixer. Place the bowl over a pot of simmering water to create a water bath. Cook the egg white mixture over the simmering water, whisking constantly, until the mixture reaches 160°F. Check the temperature periodically with an instant-read thermometer until you get there. It should take about 5 minutes.
Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until it holds medium peaks and the outside of the bowl is no longer warm to the touch.
In a separate medium bowl, beat the cream on medium-high speed until it holds stiff peaks, 1 to 3 minutes. Gently whisk the whipped cream into the cooled gelatin-yolk mixture until fully incorporated, followed by the egg white meringue. Run the tines of a fork lightly over the surface of the cooled custard in the pie to slightly roughen the texture. This will help the topping adhere to the custard when serving the pie. Spread the mousse topping onto the cooled pie. Place the pie in the refrigerator until fully chilled and set, at least 4 hours, before serving. (Store any leftovers in the refrigerator for up to 2 days.)
OATMEAL
Scotchie
INGREDIENTS ★ EQUIPMENT ★ CONSTRUCTION ★★
Like many of us, one of the ways Chris first learned to bake was by making Christmas cookies with his mom. His family had favorites they made every year, and the Oatmeal Scotchie was one of them. If you’re not familiar (and you should be), the Scotchie is an oatmeal cookie with butterscotch morsels and a hint of orange. This pie transports those flavors from the cookie platter to the pie plate. We deepened the flavors by adding molasses and increased the orange flavor because it’s a welcome contrast to the butterscotch.
MAKES ONE 9-INCH PIE
WHAT YOU NEED
Pie dough for a Standard Single Crust (this page)
9-inch standard pie plate
Instant-read thermometer
|
INGREDIENT |
VOLUME |
WEIGHT (STANDARD) |
WEIGHT (METRIC) |
|
Old-fashioned rolled oats |
1½ cups |
5.25 ounces |
150 grams |
|
Unsalted butter |
6 tablespoons |
3 ounces |
85 grams |
|
Dark brown sugar, lightly packed |
½ cup |
3.5 ounces |
100 grams |
|
Ground cinnamon |
¾ teaspoon |
||
|
Salt |
¼ teaspoon |
||
|
Unsulphured molasses |
½ cup |
5.65 ounces |
160 grams |
|
Dark corn syrup |
½ cup |
5.75 ounces |
164 grams |
|
Fresh orange juice |
1 tablespoon |
0.5 ounce |
14 grams |
|
Finely grated orange zest |
2 teaspoons |
||
|
Vanilla extract |
2 teaspoons |
||
|
Eggs |
4 large |
||
|
Butterscotch baking chips |
¾ cup |
4.5 ounces |
128 grams |
PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point.
MAKE THE FILLING: While the crust is baking, in a large saucepan, toast the oats over medium heat until fragrant and lightly toasted, 5 to 7 minutes, stirring occasionally. Transfer the oats to a bowl and set aside.
In the same saucepan, melt the butter over medium heat until it is golden brown and has a nutty aroma, about 5 minutes. Transfer the browned butter to a large microwave-safe mixing bowl and whisk in the brown sugar, cinnamon, salt, molasses, corn syrup, orange juice, orange zest, and vanilla. Whisk in the eggs one at a time and set the mixture aside until the pie crust is ready.
Remove the pie crust from the oven and remove the pie weights and lining. Reduce the oven temperature to 300°F.
FILL THE CRUST AND BAKE: Heat the egg mixture in the microwave on medium (50%) power until the mixture reaches 130°F on an instant-read thermometer, 4 to 8 minutes, stirring every 30 seconds.
Stir the oats and ⅔ cup of the butterscotch chips into the warmed egg mixture. Transfer the mixture to the warm pie crust. Sprinkle the remaining ⅓ cup of butterscotch chips over the top of the pie.
Bake the pie until the edges are set but a roughly 4-inch circle at the center jiggles when the pie is jostled and an instant-read thermometer reads about 175°F, 30 to 40 minutes. Remove the pie from the oven and cool to room temperature before serving. (Store leftovers in the refrigerator up to 2 days.)