Chapter 3
Creams, Custards, and Chiffons
If you like your pies smooth and luscious, then the cream, custard, and chiffon pies in this chapter are for you. Here, you’ll find recipes for marvelously silky cream pies, rich custard pies, and chiffon pies so light they whisper across your tongue. But today’s recipes go beyond the everyday and into the extraordinary with beautiful textures and trendy, unique ingredients like pomegranate, maple syrup, cardamom, saffron, and limoncello. So, say goodbye to plain old vanilla, and get ready for a delicious adventure!
Pomegranate Cream Cheese Pie
If you’re looking for a not-so-humble ingredient to elevate a humble pie, look no further than the pomegranate. This fruit is native to the Middle East and is a common ingredient in Persian and Indian cooking. Pomegranate juice is sweet yet tangy, and in this pie it is concentrated down into a thick syrup that adds maximum flavor while keeping your pie filling thick and rich. Look for pomegranate juice with no added sugar for the best flavor.
SERVES 8
2 cups pomegranate juice
6 ounces cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
½ teaspoon vanilla
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
½ cup fresh pomegranate seeds, for garnish
In a medium saucepan over medium heat, add the pomegranate juice; bring to a simmer. Cook, stirring occasionally, until reduced to ¼ cup, about 20 minutes. Cool to room temperature.
In a large bowl, cream together the pomegranate syrup, cream cheese, and powdered sugar and mix until smooth, then set aside.
In a separate bowl, whip the cream with the vanilla until it forms medium peaks, about 1½ minutes.
Fold the cream into the pomegranate mixture until no streaks of cream remain.
Pour the mixture into the Traditional Graham Cracker Crust and garnish with the pomegranate seeds. Chill for 4 hours before serving.
Chocolate Acai Chiffon Pie
This pie contains acai berry juice and dark chocolate, both of which are loaded with flavonoids, powerful antioxidants that may help prevent cardiovascular disease and cancer. Acai fruit, which are harvested from a palm tree that is common to South America, are actually drupes, not berries, meaning they have a pit surrounded by a fruit covering.
SERVES 8
1 tablespoon unflavored powdered gelatin
2 tablespoons cold water
¼ cup acai berry juice
4 egg yolks
1 cup sugar, divided
3 ounces bittersweet chocolate, melted and cooled
4 egg whites
¼ teaspoon salt
1 teaspoon vanilla
1 (9”) Chocolate Cookie Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
In a small bowl, combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.
In a medium saucepan over medium heat, add the acai juice and bring to a simmer. Cook, stirring occasionally, until reduced to ¼ cup, about 20 minutes. Cool to room temperature.
In a double boiler, combine the egg yolks with ½ cup of the sugar and whisk until thickened, about 10 minutes.
Remove from the heat and add the bloomed gelatin, acai syrup, and melted chocolate. Whisk until completely dissolved. Allow to cool until the mixture begins to thicken.
In a large bowl, whip the egg whites with the salt and vanilla until they are very frothy. Gradually add in the remaining sugar, beating constantly, until the whites form medium peaks, about 1½ minutes.
Working in thirds, fold the egg whites into the chocolate mixture, making sure no large streaks of egg white remain.
Pour the mixture into the Chocolate Cookie Crust; cover with cling film and chill until firm, about 4 hours.
Once chilled, prepare the Stabilized Whipped Cream. Top the pie and chill for 30 minutes before serving.
Cantaloupe Cream Pie
Cantaloupe is available all year long, but for the freshest flavor, check out your local markets from June to August, when this delicious melon is in season. Remember to thoroughly wash your cantaloupe before cutting to avoid contaminating the flesh with harmful bacteria, and never keep a cut cantaloupe for longer than 3 days in the refrigerator.
SERVES 8
1 cup cantaloupe, peeled, seeded, and cubed
2 cups sugar
⅓ cup cornstarch
3 egg yolks
2 cups whole milk
1 teaspoon vanilla
2 tablespoons butter
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
In a blender, purée the cantaloupe until smooth, about 2 minutes.
In a medium saucepan, combine the purée, sugar, cornstarch, egg yolks, and milk. Cook over medium heat, whisking constantly, until it simmers and thickens, about 6 minutes.
Remove from the heat and add the vanilla and butter. Stir until melted.
Pour the custard directly into the Traditional Graham Cracker Crust. Cover the custard with a layer of cling film and chill overnight.
Once chilled, prepare the Stabilized Whipped Cream and spread over the pie. Chill for 30 minutes before serving.
Mango Chiffon Pie
The mango originates from India, but today the fruit is grown year round across the globe in countries with tropical, frost-free climates. Fruity and a little exotic, mango gives this light chiffon filling a striking flavor and its bold, golden color also gives this pie a striking visual impact. If fresh mango is unavailable, you can use frozen mango for this pie. Simply thaw the fruit and drain off any liquid before puréeing.
SERVES 8
2 ripe mangos
¼ cup water
1 tablespoon powdered gelatin
5 eggs, separated
2 tablespoons lime juice
½ cup sugar, divided
1 teaspoon lime zest
¼ teaspoon salt
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
Peel and slice the mango into the work bowl of a blender; purée until very smooth, about 3 minutes. This should yield 1½ cups of purée.
In a small bowl, combine the water and gelatin; allow to stand for 10 minutes.
In a double boiler, combine the egg yolks, lime juice, ¼ cup sugar, lime zest, salt, and mango purée. Cook, whisking constantly, until thickened, about 5 minutes.
Remove from the heat; add the bloomed gelatin. Whisk until dissolved. Allow to cool until it thickens.
In a large bowl, whip the egg whites with the salt until they are very frothy, about 30 seconds.
Gradually add in the remaining sugar, beating constantly, until the whites form medium peaks, about 1 minute.
Working in thirds, fold the egg whites into the mango mixture, making sure no large streaks of egg white remain.
Pour the mixture into the Traditional Graham Cracker Crust and chill until firm, about 4 hours.
Once chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving.
Cookies and Cream Mousse Pie
Who doesn’t love good, old-fashioned chocolate sandwich cookies—especially when they’re mixed into ice cream or dunked into chilly glasses of milk? Add a chocolate-y layer of playful sophistication to this kids’ snack by mixing crushed chocolate sandwich cookies into a creamy vanilla mousse pie. You can also use vanilla or even peanut butter sandwich cookies in this pie, or a combination of all three!
SERVES 8
¼ cups milk
¼ cup heavy cream
½ cup sugar
3 tablespoons cornstarch
2 egg yolks
¼ teaspoon salt
1 tablespoon butter
2 teaspoons vanilla
½ teaspoon powdered gelatin
1 tablespoon cold water
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
⅓ cup crushed chocolate sandwich cookies
1 Chocolate Cookie Crust (see Chapter 1), baked and cooled
In a medium saucepan, combine the milk, cream, sugar, cornstarch, egg yolks, and salt and whisk until smooth. Cook over medium heat, stirring constantly, until it begins to simmer and thicken, about 8 minutes.
Remove from the heat and add the butter and vanilla. Stir until melted.
Pour through a strainer into a separate bowl. Place a layer of cling film directly on the custard and chill for 1 hour.
In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 5 minutes, or until cool to the touch.
In a medium bowl, add the cream, powdered sugar, and vanilla, and using a hand mixer, whip on medium-high speed until it starts to thicken, about 1 minute.
Slowly pour in the cooled gelatin; whip until the cream forms medium peaks, about 1 minute. Cover and chill for 30 minutes.
Add ½ of the whipped cream and ½ cup of the crushed cookies to the vanilla mixture; gently fold to incorporate.
Pour into the Chocolate Cookie Crust and garnish the top with the remaining whipped cream and crushed cookies. Chill for 4 hours before serving.
Brandied Sweet Potato Pie
Brandy was initially used as a way to preserve wine for long sea voyages. Wine was distilled, concentrating it to save space, and stored in wood casks. Once the brandy reached its destination, the intention was to add back the water lost in the distillation process, but it was discovered that the wood casks imparted natural wood flavors to the wine, changing and improving the flavor. Thus, brandy was born. Here, this oak-y alcohol pairs with the sweet potato to create a Southern favorite—with a high-class twist.
SERVES 8
3 medium sweet potatoes, peeled and cut into 1” pieces
⅓ cup packed light brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon allspice
⅛ teaspoon fresh-grated nutmeg
2 tablespoons brandy
2 eggs
12 ounces evaporated milk
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 425°F.
Steam the sweet potatoes until they are fork-tender, about 10 minutes; remove from the steamer and mash or purée in a food processor until smooth. Set aside to cool.
In a large bowl, whisk together the brown sugar, cinnamon, salt, allspice, and nutmeg until well combined.
Add the brandy, eggs, sweet potato, and evaporated milk; whisk until smooth.
Pour the mixture into the pastry crust and place on a baking sheet.
Bake in the lower third of the oven for 15 minutes, then reduce the heat to 350°F and bake for an additional 40–45 minutes, or until the filling is set at the edges and just slightly wobbly in the center. Cool for 3 hours on a wire rack before slicing.
Maple Walnut Pie
Maple syrup comes in various grades and colors—all of them delicious. But if you think that you should use the highest quality maple syrup for baking, you would be wrong. The highest quality maple syrups are best used as a topping, such as on pancakes and waffles. Grading systems vary by country, but a Grade B, or darker syrup, will provide a richer, rounder flavor on your not-so-humble pie.
SERVES 8
2 tablespoons all-purpose flour
½ cup packed light brown sugar
2 eggs
¾ cup corn syrup
⅓ cup maple syrup
¼ teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup chopped walnuts, toasted
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 350°F.
Whisk together the flour and sugar.
Add the eggs, corn syrup, maple syrup, salt, butter, and vanilla and mix well.
Spread the walnuts into the crust in an even layer. Pour the filling over the walnuts and tap the pie gently on the counter to release any air bubbles.
Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.
White Chocolate Chiffon Pie
Don’t let the ultralight texture of a chiffon pie fool you. The filling may look like a fluffy cloud, but it packs a lot of flavor. This pie is the place to use the highest quality white chocolate that you can find for the best flavor and smoothest texture. For some extra flavor, and a striking visual contrast, try using a chocolate cookie crust or topping each slice with fresh strawberries or cherries.
SERVES 8
1 tablespoon unflavored powdered gelatin
¼ cup cold water
4 egg yolks
1 cup sugar, divided
2 ounces white chocolate, melted
4 egg whites
¼ teaspoon salt
1 teaspoon vanilla
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
In a small bowl, combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.
In a double boiler, combine the egg yolks with ½ cup of the sugar. Whisk until thickened, about 10 minutes.
Remove from the heat and add the bloomed gelatin and melted chocolate. Whisk until completely dissolved. Allow to cool until the mixture begins to thicken.
In a large bowl, whip the egg whites with the salt until they are very frothy, about 30 seconds. Gradually add in the vanilla and remaining sugar, beating constantly, until the whites form medium peaks, about 1 minute.
Working in thirds, fold the egg whites into the white chocolate mixture, making sure no large streaks of egg white remain. Pour the mixture into the Traditional Graham Cracker Crust and chill until firm, about 4 hours.
Once chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving.
Orange and Dark Chocolate Cheese Pie
Candied orange peel adds a little crunchy texture and a pop of bright color to the top of this pie. If you can’t fine candied orange peel, make your own. Combine fresh orange peel and water and bring to a boil for about 15 minutes. Rinse the peel well then simmer the orange peel in equal parts sugar and water for 45 minutes in a covered pot. Strain out the peels and roll them in sugar. Allow to dry completely. Try dipping these in dark chocolate for a delicious treat!
SERVES 8
2 cups orange juice
6 ounces cream cheese, softened
2 ounces bittersweet chocolate, melted and cooled
1 cup powdered sugar
1 cup heavy cream
2 tablespoons Dutch-processed cocoa powder
½ teaspoon vanilla
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
2 tablespoons candied orange peel
Grated chocolate, for garnish
In a medium saucepan over medium heat, add the orange juice and bring to a simmer. Cook, stirring occasionally, until reduced to ¼ cup, about 20 minutes. Cool completely to room temperature.
In a large bowl, cream together the orange syrup, cream cheese, melted chocolate, and powdered sugar. Mix until smooth, then set aside.
In a separate bowl, whip the cream with the cocoa powder and vanilla until it forms medium peaks, about 1½ minutes.
Fold the cream into the orange mixture until no streaks of cream remain.
Pour the mixture into the Traditional Graham Cracker Crust and garnish with the candied orange peel and grated chocolate. Chill for 4 hours before serving.
Zucchini Pie
Zucchini, which you can buy fresh at your local farmers’ market, seems to find its way into all kinds of desserts from quick breads to brownies and cookies because it plays well with sugar, spices, and chocolate. Here, the zucchini is puréed and mixed with warm spices to create a delicious filling for this sophisticated pie.
SERVES 8
4 medium zucchini, peeled, seeded, and sliced 1” thick
2 eggs
1½ cups sugar
¼ cup all-purpose flour
½ teaspoon salt
¼ cup butter
2 cups evaporated milk
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon fresh-grated nutmeg
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Boil the zucchini until it is fork-tender, about 8–10 minutes. Drain well and allow to cool.
Preheat the oven to 375°F.
In a blender or food processor, blend the zucchini until smooth.
Pour the zucchini into a large bowl; add the eggs, sugar, flour, salt, and butter and whisk until smooth.
Add the milk, vanilla, cinnamon, and nutmeg; whisk until well combined.
Carefully pour the mixture into the pastry crust. Place the pie on a baking sheet and bake in the lower third of the oven for 20 minutes.
Reduce the heat to 350°F and cook for an additional 35–45 minutes, or until the pie is set and a thin knife inserted into the center of the pie comes out mostly clean. Cool completely before serving.
Cardamom and Saffron Chiffon Pie
Combined with the brightness of lime, spices cardamom and saffron shine in this light and airy pie. Cardamom has a floral, almost citrus flavor and can be purchased in pods or ground. If you cannot find cardamom pods, substitute ¼ teaspoon ground cardamom. Saffron has an earthy and slightly bitter flavor. It can be quite expensive, but remember that a little goes a long way.
SERVES 8
1 tablespoon unflavored powdered gelatin
¼ cup cold water
¼ teaspoon saffron threads
1 tablespoon warm water
4 egg yolks
⅓ cup sugar
3 cardamom pods, crushed
½ cup lime juice
4 egg whites
¼ teaspoon salt
¼ cup sugar
1 (9”) All-Butter Pie Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
In a small bowl, combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.
In another small bowl, combine the saffron and warm water. Allow to steep for 10 minutes.
In a double boiler, combine the egg yolks, sugar, cardamom pods, saffron with the water, and lime juice. Cook the mixture, whisking constantly, until thickened and lighter in color, about 10 minutes.
Remove from the heat and pour through a strainer into a large bowl. Add the bloomed gelatin and whisk until dissolved. Allow to cool until it starts to thicken, about 20 minutes.
In a large bowl, whip the egg whites with the salt until they are very frothy, about 30 seconds. Gradually add in the sugar, beating constantly, until the whites form medium peaks, about 1 minute.
Working in thirds, fold the egg whites into the saffron mixture, making sure no large streaks of egg white remain. Pour the mixture into the prepared crust and chill until firm, about 4 hours.
Once chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving.
Tiramisu Pie
If you thought tiramisu was exquisite, wait until you try it as a pie! The mascarpone cheese, often referred to as Italian cream cheese, brings an upscale, mild, and slightly tangy flavor and a texture that’s soft, very smooth, and spreadable. Aside from its use in desserts, mascarpone can be spread on toasted bread or bagels, stirred into risotto, and served with fresh fruit for a simple dessert.
SERVES 8
6 ounces cream cheese, softened
1 cup powdered sugar
3 tablespoons cold strongly brewed coffee, divided
½ teaspoon powdered gelatin
1 cup heavy cream
½ teaspoon vanilla
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
Cocoa powder, for dusting
In a large bowl, cream together the cream cheese, powdered sugar, and 2 tablespoons of the coffee until thick and creamy.
In a small bowl, combine the remaining coffee with the gelatin. Allow to stand for 10 minutes to bloom. Once bloomed, heat in the microwave for 10 seconds to melt. Cool to room temperature.
In a medium bowl, beat the heavy cream with the vanilla until it begins to thicken, about 1 minute. Slowly add in the gelatin mixture and beat until medium peaks form, about 1 minute more.
Fold the whipped cream into the cream cheese mixture. Spread into the Traditional Graham Cracker Crust, then cover and chill for 4 hours.
Once chilled, prepare the Stabilized Whipped Cream and spread it over the pie. Chill for 1 hour. Dust the pie with cocoa powder before serving.
Vanilla Rum Meringue Pie
Did you ever wonder what spices are used to make spiced rum? Every distiller has their own blend, but some of the spices used include cinnamon, vanilla, rosemary, allspice, clove, and pepper. The rum in this recipe infuses your pie with a grown-up flavor that is as at home on your kitchen table as it is at your friend’s cocktail party.
SERVES 8
1 (9”) Cream Cheese Pastry Crust (see Chapter 1), unbaked
2 cups half-and-half
⅔ cup sugar
1 vanilla bean, split and the seeds scraped out
¼ cup cornstarch
2 eggs
¼ teaspoon salt
2 tablespoons butter
1 tablespoon spiced rum
1 recipe Foolproof Meringue (see Chapter 2)
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans.
Bake for 15 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium saucepan, combine the half-and-half, sugar, vanilla bean and seeds, cornstarch, eggs, and salt and whisk until smooth. Cook over medium heat, stirring constantly, until it begins to boil and thicken, about 8 minutes.
Remove from the heat and add the butter and rum. Stir until the butter is melted. Pour through a strainer into a separate bowl, then pour directly into the prepared crust.
Place a layer of cling film directly on the custard and chill for 2 hours.
Preheat the oven to 450°F.
Prepare the Foolproof Meringue and spread over the pie. Bake for 6–8 minutes, or until golden brown. Cool completely to room temperature before serving.
Butternut Squash Pie
Traditionally reserved for holiday dinners, the butternut squash in this recipe makes this pie shine. Butternut squash has a naturally sweet flavor that is enhanced by roasting, which gives the squash a slight caramelized flavor and deep orange color. Roasting the squash will also help differentiate the flavor of this pie from its cousin, the traditional pumpkin pie.
SERVES 8
1 medium butternut squash
1 cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon fresh-grated nutmeg
2 eggs
12 ounces evaporated milk
½ teaspoon vanilla
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
Preheat the oven to 425°F.
Cut the top and bottom off the butternut squash, then cut the squash in half length-wise and scrape out the seeds.
Place the squash cut-side down on a parchment-lined baking sheet and roast for 45–55 minutes, or until a paring knife slips easily through the flesh.
Cool to room temperature. Scoop out the flesh and purée in a blender until smooth. It should yield approximately 1½ cups. Supplement with pumpkin purée, if needed.
In a large bowl, whisk together the sugar, cinnamon, salt, and nutmeg until well combined. Add the eggs, squash purée, evaporated milk, and vanilla. Whisk until smooth.
Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 15 minutes.
Reduce the heat to 350°F and bake for an additional 40–45 minutes, or until the filling is set at the edges and just slightly wobbly in the center. Cool for 3 hours on a wire rack before slicing.
Limoncello Mousse Pie
Limoncello, a lemon liqueur produced in the southern part of Italy, is traditionally served chilled after dinner to aid in digestion. It gives this dish a clean, sweet flavor with none of the tart, bitter flavor of fresh lemon juice. If you are not a fan of lemon, try orangecello in its place. It has a mild, sweet, aromatic orange flavor.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
¼ cups milk
¼ cup limoncello
1 tablespoon lemon zest
½ cup sugar
3 tablespoons cornstarch
2 egg yolks
¼ teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
½ teaspoon powdered gelatin
1 tablespoon cold water
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans.
Bake for 15 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium saucepan, combine the milk, limoncello, lemon zest, sugar, cornstarch, egg yolks, and salt and whisk until smooth. Cook over medium heat, stirring constantly, until it begins to simmer and thicken, about 8 minutes.
Remove from the heat and add the butter and vanilla; stir until melted. Pour through a strainer into a separate bowl. Place a layer of cling film directly on the custard and chill for 1 hour.
In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 5 minutes, or until cool to the touch.
In a medium bowl, add the cream, powdered sugar, and vanilla. Whip on medium-high speed until it starts to thicken, about 1 minute.
Slowly pour in the cooled gelatin and whip until the cream forms medium peaks, about 1 minute. Cover and chill for 30 minutes.
Add ½ of the whipped cream to the limoncello mixture and gently fold to incorporate. Pour into the prepared crust and garnish the top with the remaining whipped cream. Chill for 4 hours before serving.
Pineapple Chiffon Pie
In this refreshing pie, sweet tart pineapple is whipped into a delicate chiffon filling. When making chiffon pies it is important to remember that they contain uncooked egg whites. The consumption of uncooked or undercooked eggs is not usually a problem for healthy adults. It can, however, cause problems for children, pregnant women, the elderly, or those with certain illnesses. When making any recipe that calls for uncooked or undercooked eggs, you can use pasteurized eggs. The pasteurization process kills the harmful bacteria, making them a better choice.
SERVES 8
1 tablespoon unflavored powdered gelatin
¼ cup cold water
4 egg yolks
⅓ cup sugar
1 cup crushed pineapple, drained
1 tablespoon lemon juice
4 egg whites
¼ teaspoon salt
¼ cup sugar
1 (9”) Graham Pecan Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
In a small bowl, combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.
In a double boiler, combine the egg yolks, sugar, pineapple, and lemon juice. Cook the mixture, whisking constantly, until thickened, about 10 minutes. Remove from the heat and add the bloomed gelatin. Whisk until dissolved. Allow to cool until it thickens.
In a large bowl, whip the egg whites with the salt until they are very frothy, about 30 seconds. Gradually add in the sugar, beating constantly, until the whites form medium peaks, about 1 minute.
Working in thirds, fold the egg whites into the pineapple mixture, making sure no large streaks of egg white remain. Pour the mixture into the prepared crust and chill until firm, about 4 hours.
Once chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving.
White Chocolate and Prosecco Mousse Pie
Prosecco is Italian sparkling white wine. It is usually more affordable than French Champagne or California sparkling wine, and it has a lovely dry finish. In this pie, prosecco is used to brighten the flavor of the mousse and to give it a lighter texture. Unlike champagne, which gets a second long fermentation in the bottle, prosecco is fermented in glass tanks. This method is used for producing large quantities of wine with the fresh flavor preserved. When shopping buy prosecco within three years of its production date for the best flavor.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
½ cup sugar
2 egg yolks
½ cup prosecco
¼ teaspoon salt
1 ounce white chocolate, melted and cooled
1 teaspoon powdered gelatin
2 tablespoons cold water
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
Shaved white chocolate, for garnish
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil, and add pie weights or dry beans. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a double boiler, combine the sugar and egg yolks until the egg yolks start to lighten in color; add the prosecco and salt. Whisk the mixture constantly until smooth, then cook, beating constantly, until it begins to lighten in color and thicken, about 8 minutes.
Beat in the melted white chocolate until well combined and smooth. Carefully remove the bowl from the heat and place directly into an ice bath. Cool, stirring occasionally, until the mixture reaches room temperature.
In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 10 minutes, or until cool to the touch. Stir half of the gelatin mixture into the prosecco mixture.
In a medium bowl, add the cream, powdered sugar, and vanilla. Using a hand mixer, whip on medium-high speed until it starts to thicken, about 1 minute.
Slowly pour in the remaining cooled gelatin and whip until the cream forms medium peaks, about 1 minute more.
Add ½ of the whipped cream to the chocolate mixture and gently fold to incorporate. Pour into the prepared crust and chill for 4 hours before serving. Garnish with the remaining whipped cream and shaved chocolate.
White Chocolate Lime Mascarpone Cheese Pie
Fresh lime and white chocolate make for a beautiful—if surprising— pairing. The tart but not acerbic citrus helps cut the buttery richness of the white chocolate. This recipe uses mascarpone cheese to give this pie its creamy smooth texture, but you can use cream cheese if you prefer. If you are serving this pie for guests, garnish the top with fresh lime zest and finely grated white chocolate just before serving.
SERVES 8
¼ cup lime juice
1 teaspoon lime zest
6 ounces mascarpone cheese, softened
2 ounces white chocolate, melted and cooled
1 cup powdered sugar
½ teaspoon powdered gelatin
1 tablespoon cold water
1 cup heavy cream
½ teaspoon vanilla
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
In a large bowl, cream together the lime juice, lime zest, mascarpone cheese, melted white chocolate, and powdered sugar. Mix until smooth, then set aside.
In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 5 minutes, or until cool to the touch.
In a medium bowl, add the cream and vanilla. Using a hand mixer, whip on medium-high speed until it starts to thicken, about 1 minute.
Slowly pour in the cooled gelatin and whip until the cream forms medium peaks, about 1 minute.
Fold the cream into the white chocolate mixture until no streaks of cream remain.
Pour the mixture into the prepared crust and chill for 4 hours before serving.
Key Lime Coconut Pie
This pie takes a tropical twist on the everyday key lime pie by adding coconut milk and toasted coconut. Do not confuse coconut milk with coconut cream or cream of coconut. Coconut milk is simply the liquid that is pressed out of the coconut flesh. Coconut cream or cream of coconut is a coconut-flavored sugar syrup that is used for making cocktails.
SERVES 8
5 egg yolks
1 cup unsweetened coconut milk
14 ounces sweetened condensed milk
½ cup key lime juice
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
¼ cup shredded sweetened coconut, toasted
Preheat the oven to 350°F.
Lightly whisk the egg yolks until they are broken.
Add the unsweetened coconut milk and sweetened condensed milk and stir to combine.
Add the lime juice and stir until smooth.
Pour the filling into the prepared crust. Bake for 25–30 minutes, or until set around the edges but still slightly wobbly in the center. Cool on a wire rack for 1 hour, then chill in the refrigerator for at least 4 hours, or overnight. When ready to serve, prepare the Stabilized Whipped Cream and spread it evenly over the pie. Garnish with the toasted coconut. Chill for 30 minutes before serving.
Strawberry Chiffon Pie
Strawberries are not really berries. In fact, they are a seed-bearing fruit. But no matter what they are, they are decadent both when eaten just as they are or when made into a beautiful dessert. One common problem of strawberry desserts is that once cooked, they can lose some of their robust red color. If that color is important to you, a drop of red food coloring will perk things right up.
SERVES 8
1 tablespoon unflavored powdered gelatin
¼ cup cold water
1 cup crushed strawberries
1 cup sugar
½ cup hot water
¼ teaspoon salt
1 tablespoon lemon juice
2 egg whites
2 tablespoons sugar
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
1 recipe Stabilized Whipped Cream (see Chapter 2)
In a small bowl, combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.
Combine the crushed strawberries and sugar and allow to stand for 10 minutes.
Mix the bloomed gelatin with the hot water until dissolved, then whisk it into the strawberries along with the salt and lemon juice. Let the mixture stand until it begins to thicken, about 10 minutes.
In a large bowl, whip the egg whites until they are very frothy, about 30 seconds. Gradually add in the sugar, beating constantly, until the whites form medium peaks, about 1 minute.
Working in thirds, fold the egg whites into the strawberry mixture, making sure no large streaks of egg white remain.
Pour the mixture into the prepared crust and chill until firm, about 4 hours.
Once chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving.
Chocolate Almond Pie
Almond butter can be found in most grocery stores; however, you can also make it yourself at home in a food processor. Roughly chop the almonds before processing to save wear and tear on your food processor’s blade. If you toast the almonds slightly before puréeing, you’ll enhance their natural nutty flavor.
SERVES 8
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
2 eggs
2 egg yolks
½ cup light brown sugar
⅓ cup corn syrup
⅓ cup almond butter
1 teaspoon vanilla
1 tablespoon cocoa powder
¾ cup toasted almonds, chopped
1 (9”) Almond Pastry Crust (see Chapter 1), unbaked
Preheat the oven to 375°F.
In a double boiler, melt the chocolate and butter. Remove from the heat.
In a large bowl, combine the eggs, egg yolks, sugar, corn syrup, and almond butter. Add in the melted chocolate, vanilla, and cocoa powder.
Spread the almonds into the bottom of the pastry crust then pour the mixture over the top. Place on a baking sheet and cook for 40–50 minutes, or until the filling is just set. Serve slightly warm.
Parsnip Custard Pie
Perhaps unexpected in a pie, the parsnip is a root vegetable that is related to the carrot; in fact, the parsnip looks a lot like a carrot except it has a pale white color, and is full of the same vitamins and minerals, particularly potassium. Parsnips are sweet and almost buttery once cooked, and once they are puréed they have a texture similar to that of pumpkin purée.
SERVES 8
2 pounds fresh parsnips, trimmed and peeled
1 cup packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon fresh-grated nutmeg
2 eggs
12 ounces evaporated milk
1 teaspoon vanilla
1 (9”) Lard Crust (see Chapter 1), unbaked
Preheat the oven to 425°F.
Bring a large pot of water to a boil. Add the parsnips and cook until fork tender, about 12–15 minutes. Drain the parsnips and then transfer to a blender or food processor and blend until smooth. It should yield approximately 1½ cups. Supplement with pumpkin purée, if needed.
In a large bowl, whisk together the sugar, cinnamon, salt, ginger, and nutmeg until well combined.
Add the eggs, squash purée, evaporated milk, and vanilla. Whisk until smooth.
Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 15 minutes.
Reduce the heat to 350°F and bake for an additional 40–45 minutes, or until the filling is set at the edges and just slightly wobbly in the center. Cool for 3 hours on a wire rack before slicing.
Black-Bottom Tiramisu Pie
A thin layer of bittersweet chocolate espresso ganache is hidden, like a little treasure, in the bottom of this pie. Espresso powder is a fantastic way to amp up the flavor of chocolate, and in this pie it is found in both the filling and the ganache, where it serves to tie them together.
SERVES 8
2 tablespoons heavy cream
¼ teaspoon instant espresso powder
2 ounces bittersweet chocolate (at least 65 percent), chopped
1 (9”) Traditional Graham Cracker Crust (see Chapter 1), baked and cooled
6 ounces cream cheese, softened
1 cup powdered sugar
3 tablespoons cold strongly brewed coffee, divided
½ teaspoon powdered gelatin
1 cup heavy cream
½ teaspoon vanilla
Cocoa powder, for dusting
In a small bowl, heat the heavy cream and espresso powder in the microwave until very hot and steamy, about 1 minute.
Add in the chopped chocolate and allow to stand for 1 minute, then whisk until very smooth. Carefully pour into the Traditional Graham Cracker Crust and spread to form an even layer. Chill for 1 hour in the refrigerator.
In a large bowl, cream together the cream cheese, powdered sugar, and 2 tablespoons of the coffee until thick and creamy.
In a small bowl, combine the remaining coffee with the gelatin. Allow to stand for 10 minutes to bloom. Once bloomed, heat in the microwave for 10 seconds to melt. Cool to room temperature.
In a medium bowl, beat the heavy cream with the vanilla until it begins to thicken, about 1 minute.
Slowly add in the gelatin mixture and beat until medium peaks form, about 1 minute.
Fold the whipped cream into the cream cheese mixture. Spread into the pie crust over the chocolate layer, cover, and chill for 4 hours.
Once chilled, prepare the Stabilized Whipped Cream and spread it over the pie. Chill for 1 hour. Dust the pie with cocoa powder before serving.
Triple-Layer Mousse Pie
Some pies are beautiful in the pie dish, but the sophistication doesn’t carry over to the plate. But this pie is as pretty sliced as it is whole. If you want to add an extra dimension to this not-so-humble pie, try serving it in a pretzel or chocolate cookie crust. Not only will they provide an extra kick in the flavor department, they will also add to the pie’s already striking visual appeal.
SERVES 8
1 (9”) All-Butter Pie Crust (see Chapter 1), unbaked
1½ cups milk
½ cup sugar
2 tablespoons cornstarch
2 egg yolks
¼ teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 ounce bittersweet chocolate, chopped
1 teaspoon powdered gelatin
2 tablespoons cold water
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla
Shaved chocolate, for garnish
Preheat the oven to 375°F. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 15 minutes, then remove the paper and weights. Bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.
In a medium saucepan, combine the milk, sugar, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes. Remove from the heat and add the butter and vanilla; stir until melted. Pour through a strainer then divide into 2 bowls.
Stir the chopped chocolate into 1 bowl until melted and smooth. Place a layer of cling film directly on the custards and chill for 1 hour.
In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 10 minutes, or until cool to the touch.
In a medium bowl, add the cream, powdered sugar, and vanilla. Using a hand mixer, whip at medium-high speed until it starts to thicken, about 1 minute. Slowly pour in the cooled gelatin and whip until the cream forms medium peaks, about 1 minute. Cover and chill for 30 minutes.
Add ¼ of the whipped cream to the chocolate mixture and gently fold to incorporate. Add ⅓ of the remaining whipped cream to the vanilla mixture and gently fold to incorporate.
Spread the chocolate mixture into the prepared crust, then carefully spread over the vanilla mixture. Cover and chill for 4 hours before serving. Garnish with the remaining whipped cream and shaved chocolate.
Sweet Potato Meringue Pie
Did you know that a sweet potato is cured as soon as it’s harvested? The curing process takes between ten days to three weeks, and during that time the natural starches in the tuber convert to sugar, which then sweetens this light, delicious pie! Never store sweet potatoes in the refrigerator because their flavor will change when chilled. Instead, keep them in a cool, dark place with good ventilation for longest shelf life.
SERVES 8
3 medium sweet potatoes, baked until fork-tender
¾ cup sugar
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon fresh-grated nutmeg
2 eggs
12 ounces evaporated milk
1 (9”) Mealy Pie Crust (see Chapter 1), unbaked
1 recipe Foolproof Meringue (see Chapter 2)
Preheat the oven to 425°F.
Peel the sweet potatoes and add the flesh to a large bowl. Add the sugar, cinnamon, salt, allspice, cloves, and nutmeg; whisk until well combined.
Add the eggs and evaporated milk and whisk until smooth.
Pour the mixture into the pastry crust and place on a baking sheet. Bake in the lower third of the oven for 10 minutes.
Reduce the heat to 350°F and bake for an additional 40–45 minutes, or until the filling is set at the edges and just slightly wobbly in the center. Remove the pie and turn up the oven to 450°F.
Prepare the Foolproof Meringue and spread over the top of the hot pie. Return to the oven for 10–12 minutes, or until the meringue is golden brown. Cool to room temperature before serving.