Annabelle’s Puddin’ Pies

Submitted by Momma Jenna
From her grandmother Ann Pinto’s recipe, Milford, Connecticut

Gram’s given name was Ann but her younger brothers always called her Annabelle (Italian for “beautiful Ann”), and it stuck. She was married at 16, had four daughters by the age of 25, and spent the better part of early adulthood cooking for her family. When Annabelle became a grandmother (“Grandma Belles”), she earned the right to bake for enjoyment. One of Gram’s greatest joys was baking for her grandchildren.

I had the privilege of living with Grandma Belles while I attended college in Connecticut. As a young student far away from home, I felt treasured when Gram cooked one of her elaborate meals on my behalf. She taught me that cooking for loved ones is a pleasure. Watching me enjoy a piece of pie brought Gram pure satisfaction.

After four years I got accustomed to Gram’s cooking. By that time, every dessert had been refined to perfection. I occasionally followed her around the kitchen like an apprentice to learn her techniques, and she revealed her secrets to me. I asked if one day I could have her recipe book because it held so many cherished recipes and memories. Gram was delighted by my request.

A few years later Gram passed away unexpectedly. Family heirlooms and modest jewelry were doled out to her children. Gram’s cookbook remained with Aunt Lynda, who made copies for my mother and her two other sisters. Months later, a package arrived in the mail. Upon opening the box, I found Gram’s cookbook. Lynda had made herself a copy and sent me the original.

Today that collection of recipes is my most cherished possession. Grandma’s Recipes etched in the cover, it is a compilation of delicacies written in her own hand. Its value is so much greater than the individual ingredients and instructions it contains. The book is a lifetime of love, expressed through a bit of butter, flour, and sugar.

Rather than appetizers or entrées, Grandma Belles began her handwritten cookbook with pies. Clearly the apple doesn’t fall far from the family tree. I am particularly fond of her chocolate and vanilla cream pies. They are so rich, creamy, and decadent. Each bite reminds me of sitting at the kitchen table talking and laughing, playing cribbage or poker, and hanging out like girlfriends. I can still see every detail of that modest kitchen in my mind. Gram was a blast. She had a hearty sense of humor and an infectious laugh.

I am delighted to share Gram’s scrumptious pies with you. Let’s begin with her no-fail crust. Grab the rolling pin and some flour.

The book is a lifetime of love,
expressed through a bit of butter,
flour, and sugar.

Annabelle’s Basic Single Pie Shell

(MOMMA JENNA’S PREFERRED PIE CRUST)

1½ cups all-purpose flour

½ teaspoon salt

½ cup vegetable shortening

4 to 5 tablespoons ice-cold water

Preheat the oven to 425°F. In a large bowl, stir together the flour and salt with a fork. Add the shortening and cut in using only your fork—no hands!—until the dough forms pieces the size of small peas. Slowly add the water, 1 tablespoon at a time, and mix with the fork. Use just enough water to make a soft dough that holds together. Start with the 4 tablespoons, and add 1 more tablespoon if necessary, but too much water will make the dough sticky.

Shape the dough into a ball with your hands, but do not handle it excessively. Roll the dough out on a lightly floured surface until it is about 14 inches in diameter and ¹⁄8 inch thick. You should have enough to cover a 9-inch pie plate, with ½ inch or so overlapping the edge. Transfer the dough to a pie dish (see Sugar Mommas Notes) and gently press it against the bottom and sides. Flute the edge (see Sugar Mommas Notes). Use a fork to prick small holes in the bottom and sides of the dough to prevent puffing.

Bake for 11 to 13 minutes, until lightly golden, checking halfway through to see if the crust is puffing up. If so, prick it again with the fork. Remove from the oven and let cool completely.

SUGAR MOMMAS TIPS

sugar mommas notes: To transfer dough without overhandling, roll the dough around your rolling pin and then “unroll” it into the pie plate. If you have overhang, tuck the dough under the inside edge of the plate.

To flute easily and uniformly, use the handle of a wooden spoon. Holding the spoon in your right hand, tuck the end of the handle under the edge of the dough, then press both sides of the dough down over the top of the spoon handle with the thumb and forefinger of your left hand. Move the handle over slightly and repeat as you rotate the plate with your left hand.

See a video demonstration on www.SugarSugarRecipes.com.

carpool crunch: This dough may be prepared in advance. After you shape the dough into a ball, cover with plastic wrap, then seal in a plastic freezer bag or other airtight container. It will keep in the freezer for up to 2 weeks. Thaw in the refrigerator the night before the crust is to be used. Then roll it out and bake as instructed in the recipe.

Chocolate Puddin’ Pie

MAKES 1 (9-INCH) PIE

¾ cup granulated sugar

½ teaspoon salt

5 tablespoons cornstarch

2½ cups whole milk

2 ounces unsweetened chocolate, melted

3 egg yolks

1 teaspoon vanilla extract

Annabelle’s Basic Single Pie Shell (page 69) or 1 ready-made 9-inch pie crust, prebaked and cooled completely

1 batch Annabelle’s Whipped Cream Topping (recipe follows)

Bells

Place the sugar, salt, and cornstarch in a large saucepan over medium heat. Gradually stir in the milk and then the chocolate. Using a spoon, stir constantly to prevent sticking. The chocolate will separate into a million tiny flakes in the milk mixture but will eventually smooth out. Continue stirring until the mixture begins to thicken, about 15 minutes. The consistency should be like a thick cream soup. In a small bowl, whisk the egg yolks. To temper the eggs, pour about 1 cup of the hot, thickened milk mixture into the bowl of yolks. Quickly whisk them together and then slowly blend the egg mixture back into the hot milk in the saucepan. Decrease the heat to low and cook for 2 minutes longer, stirring constantly, until the mixture takes on the consistency of pudding. Remove from the heat and stir in the vanilla.

Allow the filling to cool in the pan for 5 minutes, stirring occasionally to prevent a skin from forming. Pour the filling into the cooled crust and chill for at least 1 hour. Top with the whipped cream topping and serve.

Annabelle’s Whipped Cream Topping

1 cup heavy whipping cream

½ cup confectioners’ sugar

½ teaspoon vanilla extract

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high speed until it begins to stiffen. Add the sugar and vanilla and beat until stiff peaks form.

SUGAR MOMMAS TIPS

sugar mommas note: To melt chocolate easily without wrestling with a double boiler, place the chocolate in a glass or other microwave-safe bowl and heat on high power for 30-second intervals, stirring in between each interval to avoid burning.

sass it up: Use European chocolate, such as Valrhona or Guittard, available at most markets or specialty stores.

Add one or two capfuls of your favorite liqueur in lieu of vanilla in the whipped cream topping.

modern variation: We prefer a less sweet version of whipped cream with only a tablespoon or two of granualted sugar.