Not-So-Humble Pies (6 page)

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.

Don’t let the ultralight texture of a chiffon pie fool you. The filling may look like a fluffy cloud, but it packs a lot of flavor. This pie is the place to use the highest quality white chocolate that you can find for the best flavor and smoothest texture. For some extra flavor, and a striking visual contrast, try using a chocolate cookie crust or topping each slice with fresh strawberries or cherries.

In a small bowl, combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.

In a double boiler, combine the egg yolks with ½ cup of the sugar. Whisk until thickened, about 10 minutes.

Remove from the heat and add the bloomed gelatin and melted chocolate. Whisk until completely dissolved. Allow to cool until the mixture begins to thicken.

In a large bowl, whip the egg whites with the salt until they are very frothy, about 30 seconds. Gradually add in the vanilla and remaining sugar, beating constantly, until the whites form medium peaks, about 1 minute.

Working in thirds, fold the egg whites into the white chocolate mixture, making sure no large streaks of egg white remain. Pour the mixture into the Traditional Graham Cracker Crust and chill until firm, about 4 hours.

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

Candied orange peel adds a little crunchy texture and a pop of bright color to the top of this pie. If you can’t fine candied orange peel, make your own. Combine fresh orange peel and water and bring to a boil for about 15 minutes. Rinse the peel well then simmer the orange peel in equal parts sugar and water for 45 minutes in a covered pot. Strain out the peels and roll them in sugar. Allow to dry completely. Try dipping these in dark chocolate for a delicious treat!

In a medium saucepan over medium heat, add the orange juice and bring to a simmer. Cook, stirring occasionally, until reduced to ¼ cup, about 20 minutes. Cool completely to room temperature.

In a large bowl, cream together the orange syrup, cream cheese, melted chocolate, and powdered sugar. Mix until smooth, then set aside.

In a separate bowl, whip the cream with the cocoa powder and vanilla until it forms medium peaks, about 1½ minutes.

Fold the cream into the orange mixture until no streaks of cream remain.

Pour the mixture into the Traditional Graham Cracker Crust and garnish with the candied orange peel and grated chocolate. Chill for 4 hours before serving.

Zucchini, which you can buy fresh at your local farmers’ market, seems to find its way into all kinds of desserts from quick breads to brownies and cookies because it plays well with sugar, spices, and chocolate. Here, the zucchini is puréed and mixed with warm spices to create a delicious filling for this sophisticated pie.

Boil the zucchini until it is fork-tender, about 8–10 minutes. Drain well and allow to cool.

Preheat the oven to 375°F.

In a blender or food processor, blend the zucchini until smooth.

Pour the zucchini into a large bowl; add the eggs, sugar, flour, salt, and butter and whisk until smooth.

Add the milk, vanilla, cinnamon, and nutmeg; whisk until well combined.

Carefully pour the mixture into the pastry crust. Place the pie on a baking sheet and bake in the lower third of the oven for 20 minutes.

Reduce the heat to 350°F and cook for an additional 35–45 minutes, or until the pie is set and a thin knife inserted into the center of the pie comes out mostly clean. Cool completely before serving.

Combined with the brightness of lime, spices cardamom and saffron shine in this light and airy pie. Cardamom has a floral, almost citrus flavor and can be purchased in pods or ground. If you cannot find cardamom pods, substitute ¼ teaspoon ground cardamom. Saffron has an earthy and slightly bitter flavor. It can be quite expensive, but remember that a little goes a long way.

In a small bowl, combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.

In another small bowl, combine the saffron and warm water. Allow to steep for 10 minutes.

In a double boiler, combine the egg yolks, sugar, cardamom pods, saffron with the water, and lime juice. Cook the mixture, whisking constantly, until thickened and lighter in color, about 10 minutes.

Remove from the heat and pour through a strainer into a large bowl. Add the bloomed gelatin and whisk until dissolved. Allow to cool until it starts to thicken, about 20 minutes.

In a large bowl, whip the egg whites with the salt until they are very frothy, about 30 seconds. Gradually add in the sugar, beating constantly, until the whites form medium peaks, about 1 minute.

Working in thirds, fold the egg whites into the saffron mixture, making sure no large streaks of egg white remain. Pour the mixture into the prepared crust and chill until firm, about 4 hours.

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

If you thought tiramisu was exquisite, wait until you try it as a pie! The mascarpone cheese, often referred to as Italian cream cheese, brings an upscale, mild, and slightly tangy flavor and a texture that’s soft, very smooth, and spreadable. Aside from its use in desserts, mascarpone can be spread on toasted bread or bagels, stirred into risotto, and served with fresh fruit for a simple dessert.

In a large bowl, cream together the cream cheese, powdered sugar, and 2 tablespoons of the coffee until thick and creamy.

In a small bowl, combine the remaining coffee with the gelatin. Allow to stand for 10 minutes to bloom. Once bloomed, heat in the microwave for 10 seconds to melt. Cool to room temperature.

In a medium bowl, beat the heavy cream with the vanilla until it begins to thicken, about 1 minute. Slowly add in the gelatin mixture and beat until medium peaks form, about 1 minute more.

Fold the whipped cream into the cream cheese mixture. Spread into the Traditional Graham Cracker Crust, then cover and chill for 4 hours.

Once chilled, prepare the Stabilized Whipped Cream and spread it over the pie. Chill for 1 hour. Dust the pie with cocoa powder before serving.

Did you ever wonder what spices are used to make spiced rum? Every distiller has their own blend, but some of the spices used include cinnamon, vanilla, rosemary, allspice, clove, and pepper. The rum in this recipe infuses your pie with a grown-up flavor that is as at home on your kitchen table as it is at your friend’s cocktail party.

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, sugar, vanilla bean and seeds, cornstarch, eggs, and salt and whisk until smooth. Cook over medium heat, stirring constantly, until it begins to boil and thicken, about 8 minutes.

Remove from the heat and add the butter and rum. 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 2 hours.

Preheat the oven to 450°F.

Prepare the Foolproof Meringue and spread over the pie. Bake for 6–8 minutes, or until golden brown. Cool completely to room temperature before serving.

Traditionally reserved for holiday dinners, the butternut squash in this recipe makes this pie shine. Butternut squash has a naturally sweet flavor that is enhanced by roasting, which gives the squash a slight caramelized flavor and deep orange color. Roasting the squash will also help differentiate the flavor of this pie from its cousin, the traditional pumpkin pie.

Preheat the oven to 425°F.

Cut the top and bottom off the butternut squash, then cut the squash in half length-wise and scrape out the seeds.

Place the squash cut-side down on a parchment-lined baking sheet and roast for 45–55 minutes, or until a paring knife slips easily through the flesh.

Cool to room temperature. Scoop out the flesh and purée in a blender until smooth. It should yield approximately 1½ cups. Supplement with pumpkin purée, if needed.

In a large bowl, whisk together the sugar, cinnamon, salt, and nutmeg until well combined. Add the eggs, squash purée, evaporated milk, and vanilla. Whisk until smooth.

Pour the mixture into the prepared pastry crust and place on a sheet pan. Bake in the lower third of the oven for 15 minutes.

Reduce the heat to 350°F and bake for an additional 40–45 minutes, or until the filling is set at the edges and just slightly wobbly in the center. Cool for 3 hours on a wire rack before slicing.