The Everything Pie Cookbook (13 page)

¼ teaspoon cinnamon

simmer and thicken, about 8 minutes.

¼ teaspoon allspice

1

2. Remove from the heat and add the butter. Stir until

⁄8 teaspoon salt

1 teaspoon vanilla bean paste

melted. Pour through a strainer into a separate bowl,

2 eggs

then pour directly into the prepared crust.

1 egg yolk

3. Place a layer of cling film directly on the custard and

2 tablespoons unsalted butter

chill for at least 6 hours or overnight.

1 (9-inch) Gingersnap Crust, baked and

cooled (See Chapter 2)

4. Once the pie had chilled, top with Spiked Whipped

1 recipe Spiked Whipped Cream

(See Chapter 3)

Cream. Serve immediately.

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7 7

Pomegranate Cream Cheese Pie

Pomegranate syrup, made by reducing pomegranate juice, gives the pie a burst of tangy flavor.

IngredIents  | ServeS 8

1. In a medium saucepan over medium heat, add the

2 cups pomegranate juice

pomegranate juice and bring to a simmer. Cook, stirring

6 ounces cream cheese, softened

occasionally, until reduced to ¼ cup, about 20 minutes.

1 cup powdered sugar

Cool to room temperature.

1 cup heavy cream

2. In a large bowl, cream together the pomegranate syrup,

½ teaspoon vanilla

1 (9-inch) Traditional Graham Cracker

cream cheese, and powdered sugar. Mix until smooth,

Crust, baked and cooled (See Chapter 2)

then set aside.

½ cup fresh pomegranate seeds, for

garnish

3. In a separate bowl, whip the cream with the vanilla

until it forms medium peaks. Fold the cream into the

pomegranate mixture until no streaks of cream remain.

Reduced Fruit Juices

Reducing fruit juice is an easy and tasty

4. Pour the mixture into the prepared crust and garnish

way to make a fruit glaze or marinade. If

the juice is too tangy, add a little sugar, but

with the pomegranate seeds. Chill for 4 hours before

remember that as the water evaporates

serving.

and the natural sugars caramelize, the

sauce will become sweeter. These reduc-

tions make good plate sauces or drizzles

over ice cream.

7 8

Vanilla Rum Meringue Pie

A little spiced rum adds a lot of flavor to this pie.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

2 cups half-and-half

layer of aluminum foil and add pie weights or dry

2⁄3 cup sugar

beans. Bake for 15 minutes, then remove the paper and

1 vanilla bean, split and the seeds

scraped out

weights and bake for an additional 10 to 12 minutes, or

¼ cup cornstarch

until the crust is golden brown all over. Remove from

2 eggs

the oven and set aside to cool.

¼ teaspoon salt

2 tablespoons butter

3. In a medium saucepan, combine the half-and-half,

1 tablespoon spiced rum

sugar, vanilla bean and seeds, cornstarch, eggs, and

1 recipe Foolproof Meringue

salt. Whisk until smooth, then cook over medium heat,

(See Chapter 3)

stirring constantly, until it begins to simmer and

thicken.

4. 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.

5. Place a layer of cling film directly on the custard and

chill for 2 hours.

6. Heat the oven to 450°F. Prepare the meringue and

spread over the pie. Bake for 6 to 8 minutes, or until

golden brown. Cool completely to room temperature

before serving.

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Café Mocha Cream Pie

The popular coffee shop staple has nothing on this luscious pie.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sugar, cocoa

2½ cups milk

powder, espresso powder, cornstarch, egg yolks, and

½ cup sugar

salt. Whisk until smooth, then cook over medium heat,

3 tablespoons Dutch-processed cocoa

stirring constantly, until it begins to simmer and

powder, plus more for garnish

thicken.

1 tablespoon instant espresso powder

¼ cup cornstarch

2. Remove from the heat and add the butter, chopped

2 egg yolks

chocolate, vanilla, and coffee liquer if using. Stir until

¼ teaspoon salt

melted. Pour through a strainer into a separate bowl,

2 tablespoons butter

then pour into the prepared crust.

2 ounces semisweet chocolate, chopped

1 teaspoon vanilla

3. Place a layer of cling film directly on the custard and

1 tablespoon coffee liqueur, optional

chill for at least 6 hours or overnight.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

4. Once the pie has chilled, prepare the whipped cream

1 recipe Stabilized Whipped Cream

and spread it over the pie. Garnish with cocoa powder,

(See Chapter 3)

then chill for 30 minutes before serving.

Instant Espresso

Instant espresso powder has become

widely available in most grocery stores, but

if it is unavailable, instant coffee can be

substituted. For every tablespoon of

instant espresso, use 1 tablespoon plus 2

teaspoons instant coffee.

8 0

Cantaloupe Cream Pie

Most people do not think of melon for a pie, but if you love cantaloupe, you need to try this pie.

IngredIents  | ServeS 8

1. Purée the cantaloupe in a blender until smooth, about

1 cup cantaloupe, peeled, seeded, and

2 minutes.

cubed

2 cups sugar

2. In a medium saucepan, combine the purée, sugar,

1⁄3 cup cornstarch

cornstarch, egg yolks, and milk. Cook over medium heat,

3 egg yolks

whisking constantly, until it simmers and thickens.

2 cups milk

Remove from heat, add vanil a and butter. Stir until melted.

1 teaspoon vanilla

3. Pour the custard directly into the prepared crust. Cover

2 tablespoons butter

1 (9-inch) Traditional Graham Cracker

the custard with a layer of cling film and chill

Crust, baked and cooled (See Chapter 2)

overnight.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

4. Once chilled, prepare the whipped cream and spread

over the pie. Chill for 30 minutes before serving.

Cream Cheese Peanut Butter Pie

Serve this pie with strong coffee since it is very rich.

IngredIents  | ServeS 8

1. In a large bowl, cream peanut butter, cream cheese,

¾ cup creamy peanut butter

and 1 cup of the powdered sugar. Set aside.

4 ounces cream cheese, softened

2. In a separate bowl, whip the heavy cream with the

1¼ cups powdered sugar, divided

remaining powdered sugar and vanilla until it forms

1 cup heavy cream

medium peaks.

½ teaspoon vanilla

1 (9-inch) Chocolate Cookie Crust or

3. Beat half of the whipped cream into the peanut butter

Pretzel Crust, baked and cooled (See

Chapter 2)

mixture until almost combined, then add the remaining

1 recipe Peanut Butter Fudge Sauce, for

whipped cream and beat until no streaks of cream

garnish (See Chapter 3)

remain.

4. Pour into the prepared crust and chill overnight. Serve

with a drizzle of Peanut Butter Fudge Sauce.

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Black-Bottom Pie

Three layers of chocolate and rich whipped cream make this a decadent experience.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sugar,

2 cups milk

cornstarch, egg yolks, and salt. Whisk until smooth,

2⁄3 cup sugar

then cook over medium heat, stirring constantly, until it

¼ cup cornstarch

begins to simmer and thicken, about 8 minutes.

2 egg yolks

2. Remove from the heat and add the butter, vanilla, and

¼ teaspoon salt

2 tablespoons butter

rum. Divide the mixture evenly between 2 bowls. Into

1 teaspoon vanilla

one add the chocolate and stir until melted. Pour the

1 tablespoon rum

chocolate mixture through a strainer into the prepared

2 ounces semisweet chocolate, chopped

crust. Top with the pecans, if desired.

½ cup chopped pecans, toasted,

optional

3. Pour the vanilla mixture through a strainer into a

1 (9-inch) Chocolate Cookie Crust, baked

separate bowl, then carefully spread over the chocolate

and cooled (See Chapter 2)

layer. Place a layer of cling film directly on the custard

1 recipe Stabilized Whipped Cream (See

and cool until the custard is just warm, about 10

Chapter 3)

minutes.

Melting Chocolate in the

4. Once the pie has chilled, prepare the Stabilized

Microwave

Whipped Cream. Spread over the top and chill for 30

Melting chocolate in the microwave is a

minutes before serving.

great time-saver if done properly. Start

with a microwave-safe bowl and add the

chopped chocolate. Heat on high for 30

seconds, then stir well. Continue heating

for 15 second intervals, stirring well in

between, until melted. Every microwave is

different, so watch the chocolate carefully.

8 2

White Chocolate Chiffon Pie

In this ultralight pie, white chocolate is transformed into a fluffy treat perfect for any occasion.

IngredIents  | ServeS 8

1. In a small bowl, combine the gelatin and the water.

1 tablespoon unflavored powdered

Allow to stand until completely bloomed, about 10

gelatin

minutes.

¼ cup cold water

4 egg yolks

2. In a double boiler, combine the egg yolks with ½ cup of

1 cup sugar, divided

the sugar. Whisk until thickened, about 10 minutes.

2 ounces white chocolate, melted

Remove from the heat and add the bloomed gelatin

4 egg whites

and melted chocolate. Whisk until completely

¼ teaspoon salt

dissolved. Allow to cool until the mixture begins to

1 teaspoon vanilla

thicken.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

3. In a large, clean bowl, whip the egg whites with the salt

1 recipe Stabilized Whipped Cream (See

until they are very frothy. Gradually add in the vanilla

Chapter 3)

and the remaining sugar, beating constantly, until the

whites form medium peaks.

Separating Eggs

The easiest way to separate eggs is to use

4. Working in thirds, fold the egg whites into the white

your hands. Crack the egg into a cupped

chocolate mixture, making sure no large streaks of egg

hand and let the egg white slip between

white remain. Pour the mixture into the prepared crust

your fingers into a bowl. This method pre-

vents the yolk from breaking into the

and chill until firm, about 4 hours.

whites, which will keep them from whip-

ping up if they are being used for

5. Once chilled, prepare the Stabilized Whipped Cream.

meringues.

Top the pie and chill for 30 minutes before serving.

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Peanut Butter Cup Pie

Hidden inside this chocolate pie is a creamy peanut butter layer.

IngredIents  | ServeS 8

1. In a large bowl, cream together the peanut butter,

1⁄3 cup creamy peanut butter

cream cheese, powdered sugar, milk, and vanilla until

2 ounces cream cheese, softened

smooth and creamy. Carefully spread into the bottom

1⁄3 cup powdered sugar, divided

of the prepared crust and set aside.

3 tablespoons milk

2. In a medium saucepan, combine the milk, sugar, cocoa

½ teaspoon vanilla

1 (9-inch) Chocolate Cookie Crust or

powder, cornstarch, and egg yolk. Whisk until smooth,

Pretzel Crust, baked and cooled (See

then cook over medium heat, stirring constantly, until it

Chapter 2)

begins to simmer and thicken.

1 cup milk

1⁄3 cup sugar

3. Remove from the heat and add the butter, chopped

2 tablespoons Dutch-processed cocoa

chocolate, and vanilla. Stir until melted. Pour through a

powder

strainer into a separate bowl, then carefully spread over

4 teaspoons cornstarch

the peanut butter mixture.

1 egg yolk

1 tablespoon butter

4. Place a layer of cling film directly on the custard and

1 ounce chopped bittersweet chocolate

chill for 4 hours, or overnight.

½ teaspoon vanilla

1 recipe Stabilized Whipped Cream

5. Once the pie is chilled, prepare the Stabilized Whipped