Tag: cream

True, this pie is not for the spineless, pressed-for-time, novice custard maker. But if you don’t jump in and give it a go, how will you ever become a strong-hearted, advanced custard baker? And besides, this pie asks more of you than custard. The real skills to master are patience and diligence in understanding the flow of the whole recipe before you start. Alternatively, you can throw together an apple pie and pass a few more pleasant hours in your comfort zone.

The Crust

Penelope’s Ultimate Pie Crust for a single crust pie, blind baked. Wait till the crust is cool to brush it with a thin layer of melted semi-sweet chocolate so it won’t be soggy when the filling is added.

The Filling

1. 1 large whole egg, lightly beaten
2. plus 4 egg yolks
3. 3 cups whole milk
4. ½ cup granulated sugar
5. 6 tbs cornstarch
6. ¼ tsp salt
7. ½ cup Dutch process cocoa powder
8. 1 cup heavy cream
9. 2 tbs confectioner’s sugar
10. chocolate curls or shavings for garnish (it’s easier to use a block instead of a bar of chocolate)

Prepare an ice bath and set aside

Lightly whisk the egg yolks, set aside

In a saucepan, whisk together the milk, granulated sugar, cornstarch and salt

Bring to a simmer, not a boil and cook, whisking 3 to 4 minutes

Whisk a quarter of the hot milk mixture into the egg yolks (do this slowly so the eggs don’t scramble)

Whisk in the remaining milk mixture

Add 4 ounces finely chopped semisweet chocolate

Whisk until chocolate has melted completely

Strain into a clean saucepan

Cook over medium high heat, whisking constantly until the chocolate custard is thick and bubbles appear in the center, 2 to 3 minutes

Transfer to a medium bowl, and cover with plastic wrap, pressing it directly on the surface

Set the bowl in the ice bath until the filling is completely chilled, 35 minutes

Fill the chocolate coated crust with the custard

Refrigerate pie, loosely covered with plastic wrap for at least 2 hours

Combine the cream and confectioner’s sugar

Whip until soft peaks form

Using a pastry bag fitted with a leaf tip, pipe whipped cream on top of filling

Garnish with chocolate curls

Refrigerate cream up to 2 hours before serving

This dreamy pie likes to be presented in a tart pan. And speaking of dreams, if you really want to enjoy it in the right setting, consider planting a white garden like Virginia Woolf did at Sissinghurst. It’ll be the perfect place to enjoy this bright summer treat when friends drop around after a rousing afternoon of archery or sculling down the nearest lazy river. Okay, maybe just put on a white dress. Third choice — get a clean (white) t-shirt and call it a (summer’s) day.

The Crust

Chocolate Wafer Crumb Crust for a single crust pie

The Filling

1. 4 large egg yolks
2. ⅓ cup granulated sugar
3. ¼ cup cornstarch
4. ¼ tsp salt
5. 3 cups whole milk
6. 7 oz white chocolate (Lindt or Baker’s)
7. 2 tbs unsalted butter, softened
8. 1 tsp vanilla extract
9. 1 cup whipping cream, chilled
10. 2 tsp confectioner’s sugar
11. white chocolate shavings for garnish (a block of chocolate is easier than a bar)

Cream together the butter and vanillaIn the top of a double boiler, melt the white chocolate

Add the butter and vanilla mixture

Remove from heat

In a small bowl, beat the egg yolks

In a large saucepan, over medium heat, combine the sugar, cornstarch and salt

Slowly whisk in the milk

Continue whisking until the mixture reaches a boil

Cook for 1 minute, still whisking constantly

Quickly transfer half the milk mixture to the egg yolks

Whisk to combine, then return the egg yolk and milk mixture to the saucepan

Return to a boil and cook for 1 minute longer, still whisking

Remove from heat

Stir the melted chocolate, butter and vanilla mixture into the milk mixture

Cover with plastic wrap, press it directly onto the surface of the filling to prevent a skin from forming

Let cool to room temperature, then refrigerate for 2 hours to set

Pile the cooled filling into the pie crust

Chill for at least 6 hours

Using the whisk attachment of an electric mixture, beat the cream and confectioner’s sugar until stiff peaks form

Remove the pie from the refrigerator

Top the filling with the cream

Garnish with white chocolate shaving

If you like stirring things up (gently), this is the pie for you. Layers of rich chocolate batter and the creamiest cream cheese are ideal for bakers who love bringing the perfect ingredients together. Besides, there’s nothing like a good marblizing moment to make a person feel at one with the lyrical design of the universe. It also takes less time than sitting through “Tree of Life.”

The Crust

Chocolate Wafer Crumb Crust for a single crust pie

The Filling

1. ½ cup unsalted butter
2. 4 oz bittersweet chocolate, broken into pieces
3. 2 eggs
4. ⅔ cup sugar
5. ½ cup all purpose flour
6. ¼ tsp salt
7. ½ cup chopped walnuts
8. 8 oz cream cheese, at room temperature
9. ⅓ cup sugar
10. 1 egg
11. 1 tsp vanilla extract

Heat the oven to 325°

In a double boiler, over simmering water, stir the chocolate and butter together until melted and smooth, about 5 minutes, set aside

In a mixing bowl, beat the eggs until blended

Add the sugar, flour and salt, and beat until mixed

Stir in the melted chocolate mixture

Add walnuts and combine

Remove ½ cup of the batter and set aside

Pour the remainder of the chocolate mixture into the cooled pie shell

In another bowl, beat the cream cheese until smooth

Beat in the sugar, egg and vanilla until blended

Spread the cream cheese mixture over the chocolate batter in the pie crust

Spoon the reserved chocolate batter randomly over the top

With a knife, swirl the batters together to form a marbled effect

Bake until the filling is set, about 40 minutes

Serve at room temperature, or chilled

The magic of a fruit tart lies in the richness of its pastry cream. Here’s an easy recipe for beginners, or anyone who loves applause without a lot of work. Although there is a fair amount of whisking.

Basic Pastry Cream

1. ½ cup granulated sugar
2. 2 large eggs, lightly beaten
3. 1 large egg yolk, lightly beaten
4. 2 tbs cornstarch
5. 1 cup whole milk
6. ½ cup whipping cream
7. 2 tsp vanilla extract

In a medium bowl, combine the sugar, eggs, egg yolk, and cornstarch

Set aside

In a medium saucepan over low heat, combine the milk and cream

Whisking constantly, bring the milk mixture to a simmer and remove from the heat

Slowly whisk the hot milk and cream into the sugar mixture

Return the new mixture to the saucepan and cook over medium heat, whisking constantly, until it begins to thicken

Bring the thickened mixture to a boil and cook for 1 minute, keeping up the whisking (no free weight training necessary today)

Remove from the heat and stir in the vanilla

Place plastic wrap on the surface of the pastry cream to prevent a skin from forming

Chill in the fridge for at least 3 hours, preferably overnight

Even with the whipping cream and the sugar, this pie is a healthy alternative to the chocolate cream variety, or double chocolate brownies, or even eating too many crackers with low lactose string cheese. But, if you insist, use Splenda instead of sugar. Graham Cracker Crust for a single crust pie

Blueberry Yogurt Cream Filling

1. 1 envelope unflavored gelatin
2. 3 tbs water
3. 1 cup whipping cream
4. 2 cups whole milk vanilla yogurt
5. ¼ cup granulated sugar
6. 2 cups fresh blueberries

In a small saucepan, sprinkle the gelatin over the water and set aside for a few minutes until opaque

In a large bowl, create an ice bath (cold water and ice cubes)

Cook the opaque gelatin 3-4 minutes, stirring constantly until dissolved

Chill the gelatin, stirring occasionally for 10-15 minutes until it begins to thicken

In a metal bowl, combine ¼ cup of the whipping cream with the thickened gelatin mixture

In a medium bowl, combine the yogurt and sugar, then set the bowl into the ice bath

With an electric mixer, beat the remaining cream into stiff peaks

Gently fold the cream and 1 ¼ cups of blueberries into the chilled yogurt and gelatin mixture

Pour the mixture into the cooled pie crust and place the remaining ¼ cup blueberries over the filling

Even if lederhosen aren’t a staple of your wardrobe, this intoxicatingly rich pie can make any get-together appropriate for beautiful (if slightly overdone) lace accessories and over-dramatic gestures.

Eggnog Bavarian Cream Pie

Low Sodium Pie Crust for a single crust pie blind baked and completely cooled

Eggnog Bavarian Cream Filling

1. 1 envelope unflavored gelatin
2. 2 tbs cold water
3. 1 cup whole milk
4. ½ cup sugar
5. 3 large egg yolks
6. 2 tsp brandy or Cognac
7. 1 tsp vanilla extract
8. ⅛ tsp freshly grated nutmeg
9. 1 cup heavy double cream

In a small bowl, sprinkle the gelatin over the cold water

Stir and let soften until opaque

In a small saucepan, heat the milk and ¼ cup sugar

Stir occasionally, until small bubbles appear around the edges

In another bowl, whisk together the egg yolks and remaining ¼ cup sugar

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly until thick

Remove from heat and whisk in the softened gelatin

With a fine-mesh sieve, strain the custard into a bowl

Stir in the brandy, vanilla and nutmeg

Set the bowl in an ice bath (bowl with cold water and ice cubes)

Whisk occasionally until the mixture cools and starts to set (10 minutes)

Whip the cream to soft peaks

Fold a third of the cream into the custard

Fold in the remaining cream

Pour the custard into the cooled pie crust

Refrigerate until set, at least 4 hours

Understanding the three critical steps of the custard: making the milk mixture, simmering it to the right temperature, then adding it gradually to the egg yolks so they don’t scramble is the key to cream pie. The rest is folding, combining, and the really hard part: waiting for it to chill! (Same with people).The Zen Master’s Pie Crust for a single crust pie

Custard Filling

1. 1 large whole egg, lightly beaten plus 4 large egg yolks
2. 3 cups whole milk
3. ⅔ cup granulated sugar
4. 5 tbs cornstarch
5. ¼ tsp salt
6. 6 oz semisweet chocolate
7. 1 cup heavy cream
8. ¼ cup confectioner’s sugar
9. Chocolate curls or shavings for garnish

In a large bowl, prepare an ice bath (ice cubes and cold water), set aside

In a medium bowl, lightly whisk the egg yolks, set aside

In a saucepan, whisk together the milk, granulated sugar, cornstarch and salt

Bring to a simmer, not a boil, and cook, whisking constantly, 3-4 minutes

Whisk a quarter of the hot milk mixture into the egg yolks

Whisk in remaining milk mixture

Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until the custard is thick and bubbles appear in the center, 2-3 minutes

Transfer to a medium bowl, set aside

Melt 4 oz. of the chocolate in the top of a double boiler or heat proof bowl set over a pan of simmering water (but don’t let the bowl touch the water), or in the microwave

Swirl the melted chocolate into the custard

Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming

Set into the ice bath until completely chilled, 30-35 minutes (or in the fridge up to 1 day)

Melt the remaining 2 oz. of chocolate

Stir until smooth, and set aside until cool to the touch, stirring occasionally

Using a pastry brush, coat the inside of the cooled crust with melted chocolate

Put in the fridge or freezer until firm to the touch, about 10 minutes

Fill the prepared pie crust with custard, spreading evenly with an offset spatulaIn the bowl of an electric mixer, combine the heavy cream and confectioner’s sugar

Beat on med-high until soft peaks form

Using the offset spatula, spread the whipped cream on top of the custard

Refrigerate pie at least 3 hours before serving

Garnish with chocolate curls or shavings