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Gingered Peach-Blackberry Slab Pie

slab

Fresh ginger adds a warm, spicy undertone to this stone fruit and berry pie, which is ideal for serving a crowd. The rectangular slab pie is baked in a jelly-roll pan, so it serves more people than a traditional round one.

Gingered Peach-Blackberry Slab Pie

For the pie dough:

3 3/4 cups (19 oz./590 g) all-purpose flour

3 Tbs. sugar

1 tsp. salt

3 sticks (24 Tbs.) (12 oz./375 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice

6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) very cold water

 

For the filling:

3 lb. (1.5 kg) peaches, peeled and sliced

2 cups (8 oz./250 g) blackberries

1/3 cup (4 fl. oz./125 ml) honey

1 Tbs. fresh lemon juice

3 Tbs. cornstarch

1 1/2 tsp. minced fresh ginger

 

1 egg plus 1 tsp. water, lightly beaten

1 Tbs. sugar

 

To make the dough, in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. (3 fl. oz./90 ml) of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

 

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

 

On a lightly floured work surface, roll out 1 of the dough disks into an 18-by-14-inch (45-by-35-cm) rectangle. Roll the dough around a rolling pin and unroll it into a jelly-roll pan. Gently press the dough into the bottom and sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang.

 

To make the filling, in a large bowl, toss together the peaches and blackberries. In a small bowl, stir together the honey, lemon juice, cornstarch and ginger. Add to the fruit mixture and toss until well combined. Transfer the filling to the dough-lined pan.

 

Roll out the remaining dough disk into an 18-by-14-inch (45-by-35-cm) rectangle and place over the filling. Fold the top crust underneath the edge of the bottom crust and press together to seal. Flute or decorate the edge of the crust as desired. Using a sharp knife, cut several slits in the top crust. Brush the crust with the beaten egg mixture and sprinkle with the sugar.

 

Bake until the crust is golden and the filling is bubbling, about 1 hour and 10 minutes, tenting the pie with aluminum foil halfway through baking to prevent the top from browning too quickly. Transfer the pan to a wire rack and let the pie cool for at least 1 hour before slicing and serving. Serves 12.

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Homemade Hamburger Buns

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Here’s a great way to take your Labor Day cookout to the next level. Homemade hamburger buns take some time to prepare, but the payoff is huge: a soft, pillowy roll with a slightly sweet, yeasty flavor. Make the most of the last days of summer with your best burger yet.

Homemade Hamburger Buns

1 1/2 cups milk

8 Tbs. (1 stick) unsalted butter, cut into 8 pieces

4 1/2 tsp. active dry yeast

4 cups all-purpose flour, plus more for dusting

5 Tbs. sugar

1 Tbs. kosher salt

1 egg, beaten with 1 tsp. water

Sesame seeds for sprinkling (optional)

 

In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F. Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.

 

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

 

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 10-by-7 1/2-inch rectangle. Using a ruler as a guide, cut the dough into 2 1/2-inch squares. Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap. Let rise in a warm place for 30 minutes.

 

Preheat an oven to 400°F.

 

Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake until the buns are golden and an instant-read thermometer inserted into the center of a bun registers 190°F, 14 to 16 minutes. Transfer the buns to a wire rack and let cool completely. Cut in half and use as hamburger buns. Makes 12 hamburger buns.

 

For slider buns: Follow the instructions above but roll out the dough into a 9-inch square. Cut into 1 1/2-inch squares and place on 2 parchment-lined baking sheets. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. Position 1 rack in the upper third of an oven and 1 rack in the lower third and preheat to 400°F. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking. Makes 36 slider buns.

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Cherry Potpies

potpies

Potpies don’t have to be savory. They make adorable desserts, and are a lot easier to put together than a large pie — there’s no need to line the bottom of a pan or worry about excess liquid, as when you slice into a pie. These cherry potpies are wonderful, especially if you can get your hands on a basket of fresh sour cherries.

This recipe calls for jarred cherries, but if you’re using fresh ones, follow these steps: stem and pit the cherries, then simmer them in a saucepan over medium-low heat for a few minutes to release some of the juices, which you can then use as directed in the recipe.

 

Cherry Potpies

1 batch Flaky Pie Dough for single crust (recipe below)

2 large jars (24 oz./750 g. each) sour cherries in juice or light syrup ( you should have about 3 heaping cups of cherries without juice)

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

2/3 cup (5 oz./155 g.) granulated sugar

1 large egg, well beaten with about 1 tsp. water

Turbinado sugar for sprinkling (optional)

Vanilla ice cream for serving

Prepare the flaky pie dough and chill as directed.

Drain the cherries, saving about 1/2 cup (4 fl. oz./125 ml.) of the juice. Put the cherries in a bowl. In a small bowl, mix the reserved juice with the flour and strain over the cherries. Stir in the granulated sugar. Divide the cherries and juice among four 1-cup (8-fl. oz./250-ml.) ramekins.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the dough into a circle about 1/8 inch (3 mm.) thick. Cut out 4 rounds of dough, each about 1/2 inch (12 mm.) larger than the diameter of the ramekins. Place a dough round on top of each ramekin and press the edges down over the rim to secure. Cut a few vents in the dough. Brush with the egg wash and sprinkle with turbinado sugar, if desired.

Place the ramekins on the prepared pan and bake until the crust is golden and the cherry juices are bubbling, 35-40 minutes. Let cool for about 10 minutes. Serve the potpies topped with scoops of ice cream. Makes 4 potpies.

 

Flaky Pie Dough

1 1/4 cups (6 1/2 oz./200 g.) all-purpose flour

1/4 tsp. kosher salt

1/2 tsp. sugar

7 Tbs. (3 1/2 oz./105 g.) very cold unsalted butter, cut into cubes

5 Tbs. (3 fl. oz./80 ml.) ice water, plus more if needed

In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month. Makes enough for one 9-inch (23-cm.) pie or tart.

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Ice Cream Cakes

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An ice cream cake is the ultimate showstopping dessert for any summer party. It combines everyone’s favorite things — rich, melting ice cream and soft, fluffy cake — in one perfect package, and it’s easy to customize with your favorite flavors. Here, Williams-Sonoma Test Kitchen cook Melissa Stewart shares her tips for making it at home. (Scroll down for recipes — 4th of July inspiration!)


Bake your cake
. You can use whatever cake you like as your base. “I’ve even used brownies,” says Melissa. Since you’re freezing the cake, pretty much any recipe will have enough structure to stand up to the weight of the ice cream. To save time, use a store-bought cake or a mix.

Very Berry Ice Cream CakeBake and assemble in the same pan. For easy assembly, use the pan you baked the cake in to build the finished masterpiece.

Mind your cake-to-ice cream ratio. For the best bites, create thin layers of cake — that way the cake won’t overwhelm the ice cream. You can freeze the cake layers before assembling, but it’s not necessary.

Soften your ice cream. Let your ice cream sit at room temperature for 10 minutes or so before you start spreading it on the cake layers. You can also let it thaw for a few minutes, then beat it in a mixer with a paddle to create a pliable texture. Or, put it in a large bowl and beat it with a wooden spoon. Once it’s soft, pour it onto the cake and use an ovset spatula to spread it.

Avoid sticking. Ice cream melts quickly, so you shouldn’t have too many issues with the cake sticking to the pan. If you like, you can put a piece of parchment paper or a big piece of plastic wrap on the bottom of the pan to insure it doesn’t stick.

 

Freeze the assembled cake overnight. “You want it to be nice and solid and to make sure the ice cream really adheres to the cake layers,” says Melissa.

Serve! Let the cake sit for two or three minutes before serving. “I like to heat a big slicing knife under hot running water, and wipe it with a towel to cut through and get clean slices,” says Melissa. Don’t frost the cake with a buttercream, which will seize up against the cold cake. If you do want to frost it, use a pourable topping like a ganache or caramel.

 

Cookies and Cream-Mocha Chip Ice Cream Cake

 

Cookies and Cream-Mocha Chip Ice Cream Cake

20 Tbs. (2 1/2 sticks) (10 oz./315 g) unsalted butter, at room temperature

Cookies & Cream Cake Mix (includes sugar and cake mix packets)

5 egg whites, at room temperature

3/4 cup milk (6 fl. oz./185 ml) milk, at room temperature

2 pints (28 oz./875 g) mocha chip ice cream, slightly softened

6 oz. (185 g) bittersweet chocolate, coarsely chopped

3/4 cup (6 fl. oz./185 ml) heavy cream

1/2 cup (3 oz./90 g) finely crushed chocolate sandwich cookies

Preheat an oven to 350°F (180°C). Grease and flour two 9-inch (23-cm) round cake pans.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, about 1 minute. Reduce the speed to low, add the sugar packet and beat until just blended, about 1 minute. Increase the speed to medium and beat until light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

In a bowl, whisk together the egg whites and milk until blended. With the mixer on low speed, add the cake mix packet in 4 additions, alternating with the egg white mixture and beginning and ending with the cake mix. Beat just until the batter is well blended, stopping the mixer occasionally to scrape down the bowl.

Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, 26 to 28 minutes.

Transfer the pans to a wire rack and let cool for 15 minutes, then invert the pans onto the rack and let the cakes cool completely. Using a serrated knife, split each cake in half horizontally.

Cut out a 9-inch (23-cm) circle of parchment paper and place in the bottom of a clean 9-inch (23-cm) round cake pan.  Place 1 cake layer, top side down, in the pan. Spoon half of the mocha chip ice cream into the pan and, using an offset spatula, spread it evenly to the edges of the pan.

Top with a second cake layer, then spoon the remaining mocha chip ice cream on top and spread evenly. Top with a third layer of the cake, setting aside the fourth layer for snacking or another use. Cover with plastic wrap and transfer to the freezer until frozen solid, at least 2 hours and up to 2 days.

Place the chocolate in a heat-safe bowl. Set aside.

In a small saucepan over medium-high heat, warm cream until small bubbles form at the edge of the pan. Pour the cream over the chocolate and let sit for 1 minute. Stir until the chocolate is melted and the mixture is smooth.

Remove the plastic wrap from the cake and carefully turn out onto a wire rack. Place the rack on a baking sheet and remove the parchment paper. Pour the chocolate mixture over the cake, allowing the chocolate to cover the entire top and drizzle down the sides. Sprinkle the cake with the crushed cookies. Return to the freezer for at least 30 minutes before serving. Serves 12.

Very Berry Ice Cream Cake

 

Very Berry Ice Cream Cake

1 8-by-4-inch (20-by-10-cm) pound cake

1 pint (14 oz./440 g) strawberry ice cream, softened

1 pint (14 oz./440 g) strawberry or raspberry sorbet, softened

1 cup (8 fl. oz./250 ml) heavy cream

2 Tbs. confectioners’ sugar

1 tsp. vanilla extract

2 cups (8 oz./250 g) mixed berries, such as raspberries, blueberries, blackberries and quartered strawberries

Line the bottom and sides of an 8-by-4-inch (20-by-10-cm) loaf pan with plastic wrap or parchment paper, allowing it to overhang the edges by 2 inches (5 cm).

Using a serrated knife and starting from the bottom of the cake, cut the pound cake horizontally into two layers, each 1 1/2 inches (4 cm) thick. Set aside the extra layer for snacking or another use.

Scoop the ice cream and sorbet into a large, wide bowl, alternating scoops of the ice cream and the sorbet to make them easier to combine. Using a rubber spatula, gently fold and swirl the ice cream and sorbet together until they are mostly combined but some swirls are still visible.

To assemble the cake, spoon half of the swirled ice cream into the prepared loaf pan and, using an offset spatula, smooth it in an even layer. Top the ice cream with the bottom layer of pound cake. Spoon the remaining ice cream into the pan and spread it evenly over the cake layer. Top the ice cream with the second cake layer. Cover the pan with plastic wrap and freeze until firm, at least 4 hours and up to 2 days.

When ready to serve, remove the ice cream cake from the freezer and, using the overhanging plastic wrap to help remove the cake from the pan, invert the cake onto a serving platter. Remove the plastic wrap and let sit at room temperature for 5 to 10 minutes.

While the cake is resting, in a large bowl combine the cream, confectioners’ sugar and vanilla. Using a whisk, whip until stiff peaks form, 1 to 2 minutes. Using an offset spatula, spread the whipped cream over the top of cake, then scatter the berries on top of the whipped cream. Slice and serve immediately. Serves 10 to 12.

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Apple-Ginger-Cranberry Pie with Vanilla Ice Cream

American

Apple pie is an American classic, but for this special occasion we dress it up for winter with bright red cranberries and a bit of spicy crystallized ginger.

 

Apple-Ginger-Cranberry Pie with Vanilla Ice Cream

2 rolled-out rounds of pie dough, each about 12 inches (30 cm) in
diameter and 1/8 inch (3 mm) thick, chilled

4 lb. (2 kg) Golden Delicious apples, peeled, cored and thinly sliced

1 1/2 cups (6 oz./185 g) cranberries

1/4 cup (2 oz./60 g) chopped crystallized ginger

3/4 cup (6 oz./185 g) sugar, plus more for sprinkling

1/4 tsp. salt

3 Tbs. all-purpose flour, plus more for rolling dough

1 Tbs. fresh lemon juice

1 egg plus 1 tsp. water, lightly beaten

Vanilla ice cream for serving

 

Remove 1 dough round from the refrigerator. Transfer to a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell and cutouts for 30 minutes.

 

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

 

In a large bowl, toss together the apples, cranberries, crystallized ginger, the 3/4 cup (6 oz./185 g) sugar, the salt, the 3 Tbs. flour and the lemon juice.

 

Let the pie shell, cutouts and the remaining dough round stand at room temperature for 5 minutes. Pour the apple filling into the pie shell and place the dough round over the filling. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with sugar.

 

Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool for 1 hour before serving.

 

To serve, cut the pie into slices and top with vanilla ice cream. Serves 8.

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Vanilla Bean Panna Cotta with Roasted Rhubarb

vanilla

Popular throughout Italy, panna cotta (literally, “cooked cream”) is a delicate dessert with a mild, creamy flavor. Often paired with seasonal fruit, the silky custard is particularly good served with a brightly flavored sweet-tart rhubarb compote.

Vanilla Bean Panna Cotta with Roasted Rhubarb

 

For the panna cotta:

4 cups (32 fl. oz./1 l) heavy cream

2/3 cup (5 oz./155 g) sugar

1/2 vanilla bean

1 envelope (1/4 oz./7 g) unflavored gelatin

 

For the compote:

1 lb. (500 g) rhubarb, trimmed and thinly sliced (4 to 5 cups)

1 cup (8 oz./250 g) sugar

1/2 vanilla bean

 

To make the panna cotta, in a large saucepan, combine the cream and sugar. Scrape the seeds from the vanilla bean half into the cream mixture and add the pod. Cook over medium heat until the sugar has dissolved and the mixture is almost at a simmer, about 7 minutes. Remove from the heat, cover and let steep for 20 minutes. Pour 3 Tbs. water into a small bowl. Sprinkle the gelatin over the water and let stand for 5 minutes.

 

Uncover the cream and bring just to a simmer over medium heat. Gently whisk in the gelatin mixture, then remove from the heat. Discard the vanilla bean pod. Pour the panna cotta into 8 dessert cups or into a decorative bowl. Cover with plastic wrap and refrigerate until completely set, at least 3 hours and up to overnight.

 

Meanwhile, make the rhubarb compote: Preheat an oven to 375°F (190°C). In a baking dish, combine the rhubarb, sugar and vanilla bean half. Cover with aluminum foil and bake until the rhubarb is very tender, about 45 minutes. Let cool slightly. Discard the vanilla bean.

 

Unmold the panna cotta onto small dessert plates, spoon a little of the rhubarb compote onto each serving and serve. Serves 8.

 

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Shaker Lemon Pie

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This sweet-tart pie has humble origins in the Shaker community. The filling is like a chunky lemon curd, with big hits of tart lemon slices and slightly bitter peels. The secret to success? Slice the lemons very, very thinly.

 

Shaker Lemon Pie

4 lemons

3 cups (1 1/2 lb./750 g) plus 1 Tbs. sugar

Double recipe Basic Pie Dough, divided into 2 disks

7 eggs

1/4 tsp. salt

2 Tbs. unsalted butter, melted and cooled

1 egg white, lightly beaten

Halve 2 of the lemons crosswise. Using the slicing blade of a food processor or a very sharp knife, slice them very thinly, removing the seeds as you go. Put the slices in a bowl. Remove the peel and pith from the remaining 2 lemons and discard. Chop the flesh finely, discarding the seeds. Add the flesh and juices to the bowl. Add the 3 cups (1 1/2 lb./750 g) sugar and stir gently to coat evenly. Cover with plastic wrap and refrigerate overnight.

Place a rack in the lower third of the oven and preheat to 425°F (220°C).

On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer to a standard (not deep-dish) 9-inch (23-cm) pie pan and fit the dough into the pan. Roll out the other dough disk for the top crust into the same-sized round.

In a small bowl, whisk the eggs until well blended, then add to the lemon mixture and stir well. Add the salt and melted butter and stir until blended. Pour the filling into the crust and spread evenly. Place the top crust over the filling and trim the edges, leaving a 3/4-inch (2-cm) overhang. Fold the overhang under itself and crimp the edges of the dough. Cut a few steam vents in the top crust. Lightly brush the crust with the egg white, then sprinkle with the 1 Tbs. sugar.

Bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue to bake until the crust is golden brown and the center is slightly puffed and the filling barely feels like it jiggles when the pan is shaken, about 30 minutes longer, rotating the pan halfway through baking. Tent the pie with aluminum foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8 to 10.

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Banana Cream Pie

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Most people would find it tough to choose a favorite pie, but banana cream pie would surely be on many short lists. The diner classic shines even more brightly when made at home, as each bite features a heavenly medley of buttery crust, velvety vanilla filling, rich whipped cream and slices of ripe, sweet banana.

Banana Cream Pie

For the crust:
1 1/4 cups (6 1/2 oz/220 g) all-purpose flour, plus more for dusting
1 Tbs. sugar
1/4 tsp. fine sea salt
5 Tbs. (2 1/2 oz./75 g) cold unsalted butter
2 Tbs. vegetable shortening, chilled
About 1/4 cup (2 fl. oz./60 ml) ice water

For the filling:
3 cups (24 fl. oz./750 ml) whole milk
1/3 cup (1 1/3 oz./40 g) cornstarch
4 large egg yolks
2/3 cup (5 oz./155 g) sugar
1/8 tsp. fine sea salt
1 vanilla bean
2 Tbs. unsalted butter, cut into tablespoons
2 large bananas, peeled and thinly sliced

For the chocolate curls (optional):
About 6 oz. (185 g) semisweet chocolate, in a single piece

For the whipped cream:
1 cup (8 fl. oz./250 ml) heavy cream
2 Tbs. sugar
1/2 tsp. vanilla extract

To make the crust, in a large bowl, whisk together the flour, sugar and salt. Cut the butter and shortening into chunks and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter and shortening into the flour mixture just until the mixture forms large, coarse crumbs the size of peas.

Drizzle the ice water over the flour mixture and toss with a fork until the dough forms moist clumps. If the dough seems too crumbly, add a little more ice water.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Or, overwrap with aluminum foil and freeze for up to 1 month, then thaw in the refrigerator before using.

Place the unwrapped dough on a floured work surface and dust with flour. (If the dough is cold, let it stand for a few minutes to soften.) Roll out into a round about 12 inches (30 cm) in diameter and 1/8 inch (3 mm) thick. Transfer to a 9-inch (23-cm) pie dish, fitting the dough into the bottom and sides. Trim the dough, leaving a 3/4-inch (2-cm) overhang. Fold the overhang under, then flute the edge. Using a fork, pierce the dough all over, then line with aluminum foil and freeze for 30 minutes.

Meanwhile, position a rack in the lower third of the oven and preheat to 375°F (190°C). Place the dough-lined pan on a baking sheet and fill the foil with pie weights. Bake until the dough looks dry and is barely golden, 12 to 15 minutes. Remove the foil and weights. Continue baking until the crust is golden brown, 12 to 15 minutes more. Transfer to a rack and cool completely.

In a small bowl, whisk together 1/2 cup (4 fl. oz./125 ml) of the milk and the cornstarch. In a heatproof bowl, beat the yolks until blended. Gradually whisk the milk mixture into the yolks.

In a saucepan, combine the remaining 2 1/2 cups (20 fl. oz./625 ml) milk, the sugar and salt. Using a paring knife, slit the vanilla bean in half lengthwise, scrape out the seeds into the saucepan and add the pod. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Gradually whisk the hot milk mixture into the egg mixture, then return to the saucepan. Heat over medium heat until the mixture comes to a boil, whisking constantly.

Reduce the heat to low and let bubble for 30 seconds. Remove from the heat and whisk in the butter. Strain through a medium-mesh sieve into a stainless-steel bowl to remove any bits of cooked egg white and the vanilla pod. Press a piece of plastic wrap directly onto the surface of the filling, and pierce the plastic a few times with a knife tip to allow the steam to escape. Place the bowl in a larger bowl of ice water and let cool until lukewarm.

Spread the banana slices in the cooled pie crust. Spread the filling on top. Press a clean piece of plastic wrap directly on the surface of the filling and refrigerate until chilled, at least 1 hour.

When ready to serve, make the chocolate curls and whipped cream. To make the chocolate curls, warm the chocolate in a microwave oven on medium-low (30 percent) to soften just slightly, about 15 seconds. Using a vegetable peeler, shave curls from the chocolate onto a sheet of parchment paper. Refrigerate the curls to firm them slightly before using, about 10 minutes.

Meanwhile, in a chilled bowl, combine the cream, sugar and vanilla. Using a mixer on medium-high speed, beat until soft peaks form.

To serve, remove the plastic wrap from the pie and spread and swirl the whipped cream over the filling. Scatter the chocolate curls over the whipped cream, cut into wedges and serve. Serves 8.

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Recipe Roundup: Thanksgiving Pies

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It’s the grand finale for our favorite meal of the year: the Thanksgiving pie! Whether you swear by the classics or are looking for a sweet new spin, these autumnal recipes have you covered. Keep reading, and get inspired to start baking.

 

Classic Pecan Pumpkin Butter PieClassic Pecan Pumpkin Butter Pie
This pie’s filling is a snap to prepare with Muirhead pecan pumpkin butter. With flavors of ripe pumpkin, premium pecans and classic spices, it’s a customer (and employee!) favorite every year.

Salted Caramel Apple Pie with Lattice CrustSalted Caramel Apple Pie with Lattice Crust
Capture the flavor of fall with a delicious apple pie, a traditional autumn favorite that gets a modern twist here with the addition of salted caramel.

Deep-Dish Apple Bourbon Streusel PieDeep-Dish Apple Bourbon Streusel Pie
Baked in a rectangular baking dish, this pie is perfect for serving a crowd. It’s packed with apples and spiked with a splash of bourbon, then topped with a crispy, buttery streusel.
Pear-Almond Pies with Toasted Almond-Spice Ice CreamPear-Almond Pies with Toasted Almond-Spice Ice Cream
Sized for individual servings and prepared with ourBreville pie maker, these little pies will be a hit at any gathering. Puff pastry makes a wonderfully flaky crust for the ripe pear filling.
Apple-Ginger-Cranberry Pie with Vanilla Ice CreamApple-Ginger-Cranberry Pie with Vanilla Ice Cream
Here, autumn flavors of apple and cranberry get an extra hit of warmth from crystallized ginger. This pie is easy to make ahead, which makes it great for entertaining.

Classic Pumpkin PieClassic Pumpkin Pie
This traditional pie is easy to make, so get the whole family involved! The creamy, spiced pumpkin filling is wonderfully comforting and a little nostalgic. To add a fanciful finish, use decorative piecrust cutters to create shapes from rolled-out pie dough. Then bake the cutouts and place them on the baked and cooled pie.

Apple PieApple Pie
There is nothing more homey, autumnal and American than a warm apple pie cooling on the kitchen counter. Top each slice with a scoop of vanilla ice cream or slices of sharp Cheddar cheese.
Spiced Apple-Cranberry PieSpiced Apple-Cranberry Pie
A medley of spices gives a flavor boost to this pie, which makes a festive addition to a winter gathering. Apples complement the flavor of tart cranberries, creating a bright, colorful filling.

Pecan PiePecan Pie
This Thanksgiving dessert is easy as pie, thanks to our jarred pecan pie filling. For even faster prep, use our piecrust mix instead of making the dough from scratch.
Pumpkin Ice Cream PiePumpkin Ice Cream Pie
Put a new spin on your holiday pie by filling it with pumpkin ice cream. A crispy crust and whipped cream topping completes this gorgeous dessert.
Sweet Potato Pie with Pecan StreuselSweet Potato Pie with Pecan Streusel
Sweet potatoes make a delicious and unexpected substitute for pumpkin in pies. This Southern-inspired treat is a great way to showcase yams in a new way.