Derby Pie
This pie is named for the one and only Kentucky Derby. In the early days of the pie shop, we would take requests for special pies. A customer called and asked for “a mint-julep-esque pie” to take along on an RV trip from Brooklyn to the Derby. Mint and chocolate are a delicious combination, and adding a little bourbon never hurts anything.
Makes one 9-inch pie
Serves 8 to 10
All-Butter Crust for a 9-inch single-crust pie (see here), partially prebaked (see here)
1 cup whole milk
1 cup heavy cream
12 ounces bittersweet chocolate (55% cocoa), chopped into ¼-inch pieces
½ teaspoon kosher salt
2 large eggs
¼ teaspoon peppermint extract
2 to 3 tablespoons bourbon
Dash Old Fashion bitters
Cocoa powder for dusting (optional)
Garnish the top with fresh mint leaves for a classic look if you like, and most definitely add a dollop of freshly whipped cream.
Position a rack in the center of the oven and preheat the oven to 325°F. Place the prebaked pie shell on a rimmed baking sheet.
Combine the milk and cream in a heavy-bottomed saucepan and bring just to a boil. Place the chocolate pieces in a large bowl and pour the hot cream over the top. Let stand for 5 minutes, and then add salt and whisk steadily until all the chocolate is melted.
Crack the eggs into a separate bowl and whisk. Slowly stream a small amount of the chocolate mixture into the eggs, whisking as you pour. Continue until the egg mixture feels warm to the touch, and then mix it back into the chocolate mixture. Add the peppermint extract, bourbon to taste, and bitters and whisk until smooth.
Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake on the middle rack of the oven for 30 to 35 minutes, rotating 180 degrees when the edges start to set, 20 to 25 minutes through baking. The pie is finished when the edges are set about 2 inches in and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the filling will be dry and sandy; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. If desired, dust with cocoa powder. Serve slightly warm or at room temperature.
The pie will keep refrigerated for 2 days or at room temperature for 1 day.
Pistachio Coconut Cream Pie
This recipe elevates the classic diner coconut cream pie with a richer, bolder flavor because of the pistachios in both the filling and the crust. This is a light, smooth, and creamy pie that is most definitely hard to stop eating.
Makes one 9-inch pie
Serves 8 to 10
Pistachio Coconut Crust (see here)
⅔ cup shelled pistachios, raw and unsalted
2½ cups whole milk
5 large egg yolks, whisked
6 tablespoons cornstarch
¾ cup granulated sugar
½ teaspoon kosher salt
1¼ cups coconut milk
2- to 3-inch strip lime zest
3 tablespoons unsalted butter, at room temperature
1 teaspoon fresh lime juice
1 cup heavy cream
1 tablespoon confectioners’ sugar
This recipe is gluten-free! Sprinkle toasted or untoasted coconut or crushed pistachios on top as a garnish.
Chop the pistachios in a food processor fitted with the blade attachment until chopped into medium to fine pieces. Add the chopped nuts to a heavy-bottomed saucepan along with the whole milk. Bring just to a boil over medium heat, remove the pan from the heat, and cover. Set aside to steep for 15 to 20 minutes.
Meanwhile, have the whisked egg yolks ready in a large bowl. In a large heavy-bottomed saucepan, whisk together the cornstarch, granulated sugar, and salt. Whisk in the coconut milk and add the strip of lime zest. Strain the pistachios from the milk, then add the milk to the saucepan and whisk until combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 5 minutes. Once the mixture boils, cook for about 2 minutes longer. Remove from the heat.
Slowly and carefully stream one-third of the hot milk mixture into the yolks, whisking constantly to prevent the yolks from cooking. Stream in the remaining hot milk, and then return the mixture to the saucepan.
Have a large bowl ready for cooling and a fine-mesh sieve to strain the mixture through. Cook over medium heat, stirring constantly, until the mixture just returns to a boil, 1 to 2 minutes. Strain through the sieve, using a spatula to push the mixture through and to scrape the filling clinging to the bottom of the sieve. Allow to cool for 5 minutes, stirring occasionally to prevent a skin from forming.
Stir in the butter 1 tablespoon at a time, fully incorporating each addition before adding the next. Stir in the lime juice. Pour into the prepared crust and press a piece of plastic wrap directly onto the surface of the filling. Refrigerate until firm, about 4 hours.
In the chilled bowl of an electric mixer, beat the cream on medium speed until soft peaks form. Add the confectioners’ sugar and continue beating on medium-low speed just until the cream holds stiff peaks. Remove the plastic wrap from the surface of the filling and spread the cream over the pie. Slice and serve.
The pie will keep refrigerated for 2 days.
Apple Rose Pie
While apples are not exactly in season in the spring, they are still readily available at farmers’ markets through the magic of cold storage. We are able to source apples from our favorite farmers at Wilklow Orchards all year through. The addition of rose water is our homage to the springtime roses that line the sidewalks of Brooklyn in May.
Makes one 9-inch pie
Serves 8 to 10
All-Butter Crust for a 9-inch double-crust pie (see here)
Juice of 2 lemons
6 to 7 baking apples (about 6 cups sliced)
⅓ cup plus 2 tablespoons granulated sugar
⅓ cup packed light brown sugar
2 tablespoons all-purpose flour
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
Pinch ground white pepper
½ teaspoon kosher salt
3 tablespoons rose water
Dash Angostura bitters
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing
This pie can also be made with a combination of apples and pears.
Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top (see here and here).
Pour the lemon juice into a large bowl. Prepare the apples using an apple-peeling machine, or core, peel, and thinly slice them with a sharp knife or on a mandoline. Dredge the apple slices in the lemon juice. Sprinkle with 2 tablespoons of the granulated sugar. Set aside to soften slightly and release some of the juices, 20 to 30 minutes.
In a large bowl, combine the remaining ⅓ cup granulated sugar, brown sugar, flour, allspice, cinnamon, white pepper, and salt. Drain any excess liquid from the apples, and toss with the sugar mixture. Sprinkle with the rose water and bitters.
Tightly layer the apples in the prepared pie shell so that there are minimal gaps, mounding the apples slightly higher in the center. Arrange the pastry round or lattice on top of the pie, and crimp the edges as desired (see here and here).
Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425°F.
Brush the pastry with the egg wash to coat, and sprinkle with the desired amount of demerara sugar. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30 to 35 minutes longer. Test the apples for doneness with a skewer or sharp knife; they should be tender and offer just the slightest resistance.
Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
The pie will keep refrigerated for 3 days or at room temperature for 2 days.