I was babysitting four-year-old twins on an overnight and we were all in the bathroom brushing teeth before bed. Kate saw my razor resting in the shower caddy and looked at me incredulously.
“You have a mustache?!”
Her sister, Lauren, rolled her eyes, and responded, “No, silly! That’s for her eyebrows!”
So, if you’re in the market for grooming advice, I know some people. As for wisdom relating to any other regimen, I’d stick to Google, though word on the street is that consuming this pie evokes a state of enlightenment. The white carrot filling is reminiscent of a light cheesecake with its creamy texture. The savory notes of the miso, not unlike precocious twins, light up the party with unexpected jocularity. Combined with the nutty, crunchy black sesame crust, the whole experience is revelatory.
2 disks Black Sesame Pie Dough
MISO WHITE CARROT FILLING
1 pound (454 grams) white carrots, peeled and roughly chopped (see filling alternatives)
1 cup (237 milliliters) heavy cream
3 tablespoons (42 grams) unsalted butter, melted and cooled
½ cup (99 grams) granulated sugar
2 tablespoons (36 grams) white miso
2 large eggs
TEXTURED CURLS DESIGN NEEDS
Parchment paper
1-inch oval cutter
1. On a floured surface, roll 1 dough disk into a 14-inch circle. Roll the dough onto the rolling pin and unfurl it over a 9-inch pie pan. Taking the edges of the dough, gently ease the dough in, nestling it into the inner elbows of the pie pan. Stretched dough contributes to shrinkage during the baking process, so take care not to forcefully pull the dough into the corners of the pan. Trim the excess dough with kitchen shears to create a 1-inch overhang. Fold the overhang back under, creating an elevated edge. Crimp the dough all the way around the pie edge.
2. Freeze the pie shell solid, about 20 minutes.
3. Preheat the oven to 350°F.
4. To blind-bake, line the pie shell tightly with foil. Fill to the top with pie weights and place on a rimmed baking sheet. Bake for 25 to 27 minutes, until the foil no longer sticks to the dough. Remove the foil and pie weights and bake until the crust is crisp and opaque, 10 to 15 minutes.
5. Put the carrots in a small saucepan, cover with water, and boil until fork-tender.
6. Drain the carrots and puree them in a food processor until smooth. Add the heavy cream, butter, sugar, and miso and process until smooth. Add the eggs and pulse until just combined.
7. Pour the miso white carrot filling into the partially baked shell, jiggling the pan slightly to smooth the top and eliminate any bubbles. Bake until the filling is just set, 40 to 50 minutes, covering the edges with a shield as necessary. The center of the pie should retain a slight jiggle.
8. While the pie is baking, on a floured surface, roll the second dough disk into a 12-inch circle. Roll the dough onto the rolling pin and unfurl it onto a sheet of parchment paper. Using a 1-inch oval cutter, punch out 25 shapes. Using the curved edge of the oval cutter, cut each oval into 3 or 4 banana-shaped sections. Separate the dough pieces on the sheet of parchment.
9. Slide a flat baking sheet under the parchment and chill the dough in the refrigerator for at least 10 minutes.
10. Bake the dough curls (still at 350°F) for 10 to 15 minutes, until crisp. Arrange the baked curls across the surface of the baked pie in a random, scattered pattern to create a textured effect.
11. Serve the pie chilled or at room temperature.
SUGGESTED SUBSTITUTIONS
Dough alternatives: The Black Sesame dough pairs really well with this filling, but Beet, Blueberry, Butterfly Pea Flower, Carrot, Cornflower, or Dragon Fruit dough can be substituted. Any portion of leftover dough is especially well suited for creating the curl topping.
Filling alternatives: I purchase bunches of rainbow carrots, from which I pull the white ones. While orange carrots can be used to no detriment, the subtler flavor of the white carrots is ideal.
NOTE
This pie does not freeze well. Store any leftovers well sealed in the refrigerator and consume within 3 days.