Not-So-Humble Pies (19 page)

In a small bowl, combine the gelatin and water. Allow to stand for 10 minutes, then heat for 8–10 seconds in the microwave, or until just melted. Allow to cool to room temperature.

In a heavy medium saucepan, combine the passion fruit purée, habanero purée, egg yolks, ½ cup sugar, and salt. Stir constantly over low heat until sugar is dissolved and the mixture begins to thicken slightly and simmer, about 5 minutes. Do not boil.

Pour the mixture through a strainer into a large bowl and whisk in the melted gelatin. Allow the mixture to cool to room temperature.

With a hand mixer or stand mixer, beat egg whites and cream of tartar until they become frothy, about 30 seconds.

Gradually add remaining ½ cup of the sugar and continue beating the egg whites until they form medium peaks, about 1 minute. Fold the egg whites into the cooled fruit purée mixture.

Carefully spread the filling into Traditional Graham Cracker Crust. Cover with plastic and refrigerate for 4 hours, or overnight.

After the filling has chilled, prepare the Stabilized Whipped Cream and carefully spread it over the top of the pie and garnish with the passion fruit seeds. Chill for 30 minutes before serving.

Chai, a milk-based tea beverage, is originally from India, but has recently become craved the world over. To keep up with the trend, this sophisticated pie turns this warm, lush beverage into a cool, smooth pie! While there are commercially prepared chai tea bases available in most stores, steep whole spices along with the black tea to get the best flavor.

Preheat the oven to 375°F.

Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10–12 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool.

In a medium saucepan, combine the half-and-half, cardamom pods, cloves, cinnamon, and ginger. Bring the mixture to a simmer, then remove from the heat, add the tea bag, cover with a lid, and allow to steep for 10 minutes. Once steeped, remove the tea bag and strain the half-and-half. Return to the pot.

To the half-and-half, add the sugar, vanilla bean and seeds, cornstarch, eggs, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes.

Remove from the heat and add the butter. Stir until the butter is melted. Pour through a strainer into a separate bowl, then pour directly into the prepared crust. Place a layer of cling film directly on the custard and chill for 3 hours.

Once chilled, prepare the Stabilized Whipped Cream and spread it over the top of the pie. Chill for 30 minutes before serving.

This unexpected pie has a fluffy peanut butter filling that is spiked with a hint of chipotle powder. When you first take a bite, you taste nothing but luscious peanut butter filling along with the buttery crust. But once you swallow, you’ll feel a little tingle of heat in the back of your throat. It is that tingle that will surprise and delight those lucky enough to get a slice of this pie, and keep them coming back for more!

In a large bowl, cream together the peanut butter, cream cheese, dried chipotle, and 1 cup of the powdered sugar. Set aside.

In a separate bowl, whip the heavy cream with the remaining powdered sugar and vanilla until it forms medium peaks, about 1 minute.

Beat ½ of the whipped cream into the peanut butter mixture until almost combined, then add the remaining whipped cream and beat until no streaks of cream remain.

Pour into the Chocolate Cookie Crust or Pretzel Crust and chill overnight. Serve with a drizzle of Chocolate–Peanut Butter Fudge Sauce.

In Germany, in the fall and winter, the aroma of spiced nuts is everywhere. The nuts they sell are very aromatic and sweet. This pie is inspired by those flavors, but adds a little zesty heat by way of chili powder. This perfect pie is a wonderful addition to a holiday dinner or any cool-weather occasion.

Preheat the oven to 350°F.

Whisk together the flour and light brown sugar. Add the eggs, corn syrup, salt, butter, vanilla, orange zest, chili powder, cinnamon, and cardamom. Whisk until smooth.

Spread the chopped nuts into the Mealy Pie Crust in an even layer. Pour the filling over the nuts and tap the pie gently on the counter to release any air bubbles.

Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving.

Thai red curry paste is commonly associated with savory dishes, but it pairs shockingly well with sweet dark chocolate. This Chocolate Coconut Curry Pie is quite exotic with the toasted coconut, bitter chocolate, and hints of lemongrass and chili pepper from the curry paste. So take a break from the familiar, because this dish is anything but ordinary.

Preheat the oven to 425°F.

In a medium saucepan, bring the half-and-half and coconut milk to a simmer over medium heat. Remove from the heat and cool slightly.

In a large bowl, whisk together the flour, cocoa powder, sugar, unsweetened chocolate, curry paste, and butter until completely combined.

Add the eggs, salt, and vanilla and mix well. Slowly whisk in the warm milk mixture until smooth. Fold in the toasted coconut.

Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 10 minutes, then reduce the heat to 325°F and bake for an additional 30–40 minutes, or until the filling is just set at the edges while the center is just slightly wobbly. Do not overbake, or the custard will become watery. Cool completely before slicing.

This posh pie is a sweet and spicy Southwest twist on the traditional pecan pie. The ancho chilies used to take this pie from homemade to high class are the dried version of the poblano pepper, and they pack quite a bit of heat. However, the heat is tempered by the nutty pecans and rich toffee bits swimming in a sticky brown sugar custard. Top each slice of this pie with a little whipped cream, and you have a unique dessert sure to please!

Preheat the oven to 375°F.

In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.

In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, ancho chili powder, and cocoa powder and whisk until well combined.

Spread the pecans and toffee bits in an even layer into the bottom of the prepared pastry crust, then carefully pour the mixture over the top.

Place the pie on a baking sheet and bake for 30–35 minutes, or until the filling is just set. Serve slightly warm with a spoonful of Spiked Whipped Cream and a few toffee bits sprinkled over the top.

This pie is a grown-up version of the nostalgic s’mores of childhood. To help enhance the toasty sweetness of the marshmallows, a little sea salt is sprinkled over the top of the pie before it goes under the broiler. The finished product is the perfect blend of salty sweetness that everyone from the young to the young at heart will love!

Preheat the oven to 375°F.

In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.

In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, and cocoa powder and whisk until well combined.

Pour the mixture into the pastry crust and place on a baking sheet. Bake for 30–35 minutes, or until the filling is just set. Cool the pie on a wire rack to room temperature, about 2 hours.

Heat the broiler in the oven. Spread the miniature marshmallows over the top of the cooled pie. Sprinkle the sea salt over the top. Broil pie with top about 5” from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Serve immediately.

This isn’t your grandma’s traditional pumpkin pie! Instead, this delicious recipe takes the flavors of a holiday staple and takes them over the top by adding a little salted caramel. The rich caramel flavors complement the warm spices, but the sharp bite of salt keeps this pie from being even a little boring.

Preheat the oven to 425°F.

In a large bowl, whisk together the sugar, cinnamon, salt, allspice, cloves, and nutmeg until well combined.