Pie! The comfort food of desserts.
So humble and unpretentious. Even the most elegant pie doesn’t yearn to be recognized as anything other than ordinary in the universe of desserts. It has no need to show off, or hog the spotlight, or steal the show. But steal our hearts it does.
I feel fortunate to have been reared on pie, first smitten as a young girl by my Grandmother’s butterscotch pie. It was nothing more than homemade butterscotch pudding nestled inside a flaky pastry, but to me it was perfection. Cake was a more frequent visitor to our dessert table simply because one cake stretched to feed more mouths than one pie. But pie also made frequent appearances, at the proper time, and for the most special of occasions.
Don’t ask me to choose my favorite. I can’t and won’t betray one for the other. The truth is, if it’s pie, I’m there!
HAPPY PIE DAY!
Goat’s Milk Chocolate Toffee Cream Pie
9-inch Baked Pie Shell (recipe below)
1 1/4 cups granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
3 cups Goat Milk*
2 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
2 tablespoons cocoa powder
4 egg yolks, lightly whisked together in a medium bowl
1 tablespoon pure vanilla extract, or pure vanilla bean paste
Whisk together the sugar and cornstarch in a medium heavy-bottomed saucepan. Slowly whisk in the goat milk. Stir in the chopped chocolate and cocoa powder. Cook over medium heat, stirring constantly, until the mixture begins to boil. Boil and stir for 1 minute. Whisk 1/3 to 1/2 of the hot mixture into the egg yolks; then whisk the egg mixture back into the saucepan. Boil and stir for 1 minute longer. Remove from heat and stir in the vanilla extract.
Sprinkle 1/2 cup toffee bits on the bottom of the prepared pie shell. Pour the filling through a fine mesh strainer into the pie shell. Place a sheet of plastic wrap on the surface of the filling. Refrigerate pie for at least 4 hours before serving.
To serve the pie: Dollop sweetened whipped cream around the edge of the pie. Sprinkle with remaining 1/4 cup toffee bits and the chopped chocolate.
* Whole milk can be substituted for the Goat milk
8 to 10 Servings
9-inch Baked Pie Shell
1 1/2 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, well chilled, cut into 1/2-inch cubes
4 tablespoons vegetable shortening, frozen, cut into 1/2-inch cubes
3 to 4 tablespoons ice water
Add to the bowl of a food processor the flour, sugar, and salt. Pulse to combine. Add the butter and pulse several times. Add the vegetable shortening and pulse until the butter and shortening are incorporated, with pea-sized pieces remaining. With the motor running, begin to slowly drizzle in the ice water. You may not need to add all the ice water. Just as the dough begins to come together, stop adding water, and pulse until a ball forms in the bowl of the processor. Remove the dough to a sheet of plastic wrap. Shape into a flattened round about 6 inches in diameter. Chill for at least one hour before rolling.
Preheat the oven to 400˚F. Have ready a 9-inch pie pan.
Unwrap the dough and place it on a lightly floured surface. Roll the dough to a 11-inch round. Transfer it to a 9-inch pie dish. Flute the edge by pinching the dough together between your fingers or by pressing down with the tines of a fork. Using a fork, prick the dough around the sides and across the bottom. Cover the pie dish with plastic wrap and chill for 30 minutes before baking.
Remove the crust from the refrigerator. To avoid shrinkage while baking, line the crust with foil and fill with pie weights, rice, or dried beans. Bake in a preheated oven for 15 minutes with the weights, then remove the foil and the weights and continue baking for an additional 10 to 15 minutes or until golden brown. Remove to a cooling rack and cool completely before filling.
Source: Mary Weinberg – siftingfocus.com