Holiday Pie Class 2023
Pumpkin Pie
Bourbon Chocolate Pecan Pie
Peanut Butter Mousse Pie
Foolproof Pie Dough
INGREDIENTS
Yield:
2 pie crusts
2½cups unbleached all-purpose flour (12½ ounces)
1teaspoon table salt
2tablespoons sugar
12tablespoons cold unsalted butter (1½ sticks), cut into ¼-inch slices
½cup chilled solid vegetable shortening, cut into 4 pieces
¼cup vodka, cold
¼cup cold water
PREPARATION
Step 1
Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Step 2
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Pumpkin pie
yield: 1 pie
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs plus one egg yolk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon vanilla
1 (10 inch) pie crust
Preheat oven to 400”F then 350’F
In a medium mixing bowl, add pumpkin, sweetened milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla. Mix until there is no more lumps and constituency is smooth.
Pour into pie crust and bake for 15 minutes then drop temperature and bake around 35 minutes.
Allow to cool before slicing. Serve with whipped cream.
Kentucky Derby Pie
Ingredients
1 homemade pie crust, or refrigerated roll-out dough
1 cup brown sugar, packed
1/3 cup flour
3 large eggs
1 stick butter, melted (1/2 cup)
1/4 cup bourbon whiskey
2 teaspoons vanilla extract
1 teaspoon salt
10 ounces dark chocolate chips
1 cup roughly chopped pecans or walnuts
FOR THE SALTED CARAMEL WHIPPED CREAM:
1 1/2 cups heavy cream
3 tablespoons salted caramel sauce + extra for top
Instructions
Preheat the oven to 350 degrees F. Roll the pie crust into a circle, 3 inches wider than your pan pie, usually 12 inches to fit a 9 inch pan. Carefully move the pie crust to the pan and fit it down into the bottom. Crimp the edges. Refrigerate the crust while making the filling.
In a large bowl, whisk the brown sugar, flour, eggs, butter, bourbon, vanilla, and salt. Stir in the chocolate chips and chopped pecans.
Once the pie crust is very cold, pour the filling into the crust and set in the oven on the lowest rack. Bake until the center is firm, and the top is golden, about 45 minutes. Cool completely before moving on.
When ready to serve the pie, whip the heavy cream on high until firm peaks form. Whip in the caramel sauce. Scoop the whipped cream onto the top of the pie and smooth out neatly. Drizzle the top of the pie with extra salted caramel sauce. Cut and serve.
Chocolate Peanut butter pie
yeild: 1 pie
5 oz oreos
3.5 oz butter melted
8 oz cream cheese softened
½ cup creamy peanut butter
½ cup powder sugar
8oz heavy cream
Ganache
4 oz heavy cream
4 oz chocolate chips
Place Oreos in food processor and pulse until small crumbs, add butter and mix till combined.
Put Oreo crumbs into a pie pan and press down and up the sides, set aside.
In stand mixer place cream cheese and mix till smooth, add ½ cup peanut butter, and sugar, mix till smooth.
Empty stand mixer bowl, and place 8 oz of heavy cream in and using a whisk mix until medium peaks form. Fold into peanut butter mixture.
Pour mousse into pie pan and chill 2 hours or over night.
To make ganache topping, bring cream to a boil and turn off heat, add chocolate and let sit for 5 minutes.
Stir to fully combine. Cool for about 20 minutes before topping pie.
