S'mores Pie

 

 When No. 1 son comes to visit and help out here at the O-P abode (he is a SUPERB pantry organizer), he knows he’s always going to get something wonderful to eat.  I’ll show you the main dish tomorrow, but today, you have to get a look at this delicious dessert.  As I’ve done in the past, I continue to sing the praises of The Back in the Day Bakery Cookbook.  I have yet to try a recipe from this book that isn‘t absolutely fantastic.  If I ever want to see any member of my family, all I have to do is say the magic word, “pie” and they come running.  This pie was so yummy as to make their eyes roll back in their heads.  The meringue is extra special and unlike anything I've tasted before; it truly does taste like marshmallow. No. 2 son, between gobbled bites, wanted to know just how I managed to get marshmallow fluff to form into peaks like this.  Magic.

Serve this to your family, and you'll be crowned queen!

S'mores Pie

Ingredients: 
5 large egg yolks
6 tbsp. sugar
3 tbsp. cornstarch, sifted
¼ tsp. fine sea salt
2 cups whole milk
1 tsp. pure vanilla extract
7 oz. bittersweet chocolate, melted
2 ½ tbsp. unsalted butter, cut into cubes, at room temperature
1 Graham Cracker Crust, prebaked

For the marshmallow topping:
6 large egg whites
½ tsp. cream of tartar
1 ½ cups sugar
1 tsp. pure vanilla extract

Preparation:
To make the filling: Whisk the egg yolks, sugar, cornstarch, and salt together in a heatproof bowl until thick and pale in color. Set aside.

In a medium saucepan, bring the milk to a gentle boil. Whisk about ½ cup of the hot milk into the egg yolks to temper them, so they won’t curdle, then, continuing to whisk, add the remainder of the milk in a steady stream.

Set the bowl over a medium saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook the egg-milk mixture, whisking constantly, until thick and glossy, 5 to 7 minutes. (I found that this took closer to 10 minutes.)

Remove the bowl from the heat and whisk in the vanilla and melted chocolate until well combined. Let the filling mixture sit for 2 minutes to cool slightly, then whisk in the butter until the custard is smooth and silky. Place a piece of plastic wrap directly on top of the chocolate filling so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.

When the filling has cooled, pour it into the prepared crust. Cover the pie with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or overnight.

To make the marshmallow topping: Put the egg whites, cream of tartar, and sugar in a large heatproof bowl, set the bowl over a medium saucepan of simmering water (do not let the bottom of the bowl touch the water), and whisk constantly until the sugar is completely dissolved and the egg whites are warm to the touch, 3 to 4 minutes. The mixture will appear pale and opaque. Rub a little of the mixture between your fingers to make sure the sugar is completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (or leave in the same bowl if using a handheld mixture). Add the vanilla and, starting on low speed, whip the egg whites, gradually increasing the speed to high, until the marshmallow topping is glossy and forms stiff peaks, 5 to 7 minutes.

Fill a pastry bag fitted with a large plain tip with the marshmallow topping and pipe it over the entire surface of the pie, making sure it touches the crust all around. Then loosely pile the rest of the marshmallow topping on top and use a spatula to spread it in big, luscious swirls. (If you don’t have a pastry bag, you can do both steps using a spatula.) Toast the topping lightly with a kitchen blowtorch (if desired).

The pie is best served the same day, but it can be covered with plastic wrap and refrigerate for up to 3 days.

This post is linked to: 

On the Menu Monday

 Totally Tasty Tuesdays

Try a New Recipe Tuesday

Foodie Friday

Creole Brownies

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

I made a couple of alterations.  I wanted them thicker, so made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make up a pot of strong coffee.

Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

Creole Brownies

For the brownies

½ pound (2 sticks) unsalted butter, cut into cubes

8 ounces unsweetened chocolate, coarsely chopped

2-1/2 cups granulated sugar

½ teaspoon fine sea salt

2 teaspoons pure vanilla extract

4 large eggs

1 cup unbleached, all-purpose flour

¼ cup cocoa nibs (I left these out)

For the ganache

1 cup heavy cream

8 tablespoons (1 stick) unsalted butter, cut into cubes

1/3 cup granulated sugar

¼ teaspoon fine sea salt

16 ounces bittersweet chocolate, finely chopped

¼ cup hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 teaspoon pure vanilla extract

Fleur de sel for sprinkling (optional)

Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

*If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday

Coconut Cream Pie

Remember that delicious-looking cocktail served in the quick crack coconut here?  There was a top half of that coconut (along with a spare) that I turned into the freshest, most delicious-tasting flaked coconut ever, by removing the shell and skin, breaking it into chunks, and shredding it in the food processor (though a box grater can be used as well).  What else could I do with such mounds of deliciousness than make a pie?

 It’s another recipe from that cookbook of cookbooks, The Back in the Day Bakery Cookbook, and was served to rave reviews last Sunday at a Father’s Day lunch.

Coconut Cream Pie

6 tablespoons sugar

1/8 teaspoon fine sea salt

3 tablespoons cornstarch

5 large egg yolks, beaten

2 cups half & half

21/2 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1-3/4 cups sweetened flaked coconut

1 recipe graham cracker crust (recipe below), prebaked

1 recipe fresh whipped cream (recipe below)

Graham Cracker Crust:

2 cups graham cracker crumbs (made from about 16 crackers)

1/4 cup packed light brown sugar

8 tablespoons (1 stick) unsalted butter, melted

Fresh Whipped Cream:

2 cups heavy cream

1/4 cup confectioners' sugar

Directions

In a medium heatproof bowl, combine the sugar, salt, cornstarch, and egg yolks and whisk until well blended.

In a medium saucepan, heat the half & half to just under the boiling point. Whisk about 1 cup of the hot half & half into the egg yolk mixture to temper the yolks so they won't curdle, then, continuing to whisk, add the remainder of the half & half in a steady stream.

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Remove from heat and allow filling mixture sit for 2 to 3 minutes to cool slightly, then whisk in the butter, vanilla, coconut extract, and 1 cup of the coconut. Place a piece of plastic wrap directly on top of the custard so that a skin does not form and allow to cool for about 30 minutes or until it reaches room temperature.

Spread the filling evenly in the prebaked pie shell. Fill a pastry bag fitted with a large plain tip with whipped cream and pipe it over entire surface of pie. Then pipe the rest of the whipped cream on top in decorative swirls. (If you don't have a pastry bag, you can do both steps using a spatula). Sprinkle the remaining 3/4 cup of coconut on top of the whipped cream.

The pie is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

Graham Cracker Crust:

Position a rack in the lower third of oven and preheat to 350 degrees.

In a medium bowl, blend together the graham cracker crumbs and brown sugar.  Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.  Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish. Bake for 6 to 8 minutes, until lightly golden. Cool completely before filling.

Fresh Whipped Cream:

Using a standing mixer fitted with the whisk attachment (or a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners' sugar and beat until the cream holds nice soft peaks.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sunday's Best Party

Lemon Pie Bars

Question:  How do you make an entire room full of people fall in love with you?

Answer:  Show up with a tray full of these delicious Lemon Pie Bars from The Back in the Day Bakery Cookbook.  It works.  Guaranteed!

I have a lot of cookbooks, so these days I check them out from the library before making a purchase.  This book got to me.  Unfortunately it got to a lot of other people as well; I’d have to keep turning it back in because some scoundrel kept putting it on reserve!  This “back-and-forthing” (and grumbling and muttering) went on for four times while my husband sat on the sidelines, a bemused look on his pastry-covered face.  A week after I reserved it for the fifth time, a box from Amazon showed up at the door, inside was this book and SprinkleBakes, a gift from my husband.  What a guy!  If you haven’t gotten this book yet, do it now.  Go ahead, click through and buy it, I’ll wait.  You will not be sorry, you’ll be in awe.  One recipe is better than the next, and my goal is to try them all.

This is the perfect summer dessert, cool and refreshing on a hot day, the zing of citrus certain to perk you up despite crushing humidity.

Lemon Pie Bars

For the crust

3 cups graham cracker crumbs (about 24 crackers)
12 Tablespoons (1 1/2 sticks) unsalted butter, melted
2 Tablespoons sugar

For the filling

1 cup heavy cream
2 teaspoons freshly grated lemon zest
1 cup fresh lemon juice
Two 14 oz cans sweetened condensed milk
6 large egg yolks

Fresh Whipped Cream (optional)

Position a rack in the middle of the oven and preheat to 350° F.  Grease a 9 X 13 inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

To make the crust:  In a medium bowl, combine the graham cracker crumbs, butter, and sugar and blend with a fork until the crumbs are evenly moistened.  Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.  Use a piece of parchment to press on the crust with the palm of your hands to make sure it is completely level.

Bake the crust for about 8 minutes, until lightly golden.  Let cool completely before adding the filling. Turn the oven temperature down to 325° F.

To make the filling:  In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk,  and egg yolks.  Pour the filling over the cooled crust.

Place the baking pan inside a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the smaller pan.  Bake for 20 to 25 minutes, until the filling is puffed at the edges and no longer jiggles in the center when the pan is tapped.  Remove the pan from the water bath and set it on a rack to cool for 1 hour, then refrigerate until cold.

Cut the bars into squares and serve chilled, with the whipped cream.  The bars will keep in an airtight container in the refrigerator for up to 3 days.

To make fresh whipped cream:

2 cups heavy cream

1/4 cup confectioner’s sugar

Using a stand mixer with the whisk attachment, whip the cream on medium until it starts to thicken.  Add the confectioners’ sugar and beat until the cream holds nice soft peaks.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sweets for a Saturday

Sunday's Best Party