Category Archives: Pies, Tarts, and Galettes

Banoffee Pie

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My first taste of dulce de leche was an eye-opening  — or palate-opening — experience.  If there were other things that tasted this good, I wanted to know about them and work with them.

After watching April Bloomfield make this pie, I became convinced of two things:  1) I need to make this now and 2) April and I should be soul friends.

This mostly follows April’s recipe, though I didn’t grate the pastry dough because I can be lazy, used chocolate curls because they photographed better, and scaled the recipe to fit my two 8-inch tart pans.

Banoffee Pie

Yield: Makes 2 pies

Banoffee Pie

Ingredients

    For the filling:
  • Three 14-oz cans sweetened condensed milk, labels removed
  • 9-10 bananas
  • 3 cups heavy cream
  • 4 1/2 tablespoons confectioners’ sugar
  • 2 vanilla beans, split lengthwise
  • 3 ounces bittersweet chocolate chips
  • 1 Tablespoon shortening
  • For the crust:
  • 2 1/4 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into ¼ inch pieces and chilled
  • 1/4 teaspoon kosher salt
  • 3 large egg yolks, lightly beaten

Instructions

    Make the dulce de leche:
  1. Put the cans of condensed milk into a slow cooker. Cover completely with water. Cook on high for 10 hours. Depending on your settings, you may have to reset the slow cooker after 6 hours of cooking. Remove the cans once the cooking process has completed and cool them completely before opening.
  2. Alternately, you can simmer the condensed milk in a large pot. Again, cover the cans of milk completely with water. Simmer for 3 hours. Remove the cans once the cooking process has completed and cool them completely before opening.
  3. Make the crust:
  4. Preheat oven to 350F.
  5. Sift the flour into a food processor and add the sugar, butter, and salt. Pulse until the mixture looks like fine breadcrumbs. Add the yolks and pulse until crumbly dough forms. Scrape the dough out onto a work surface and lightly knead just until smooth. .
  6. Divide the dough in half. Use your fingers to press the dough onto the bottom and up the sides of two 8-inch tart pans, creating an even layer in each. Dock the pie crusts, using a fork to pierce the bottom of the crusts in a few places to allow steam to escape during baking.
  7. Freeze the crust for 15 minutes.
  8. Bake the tart shells until the edges are light golden brown, 20-25 minutes. You may want to use pie weights if you worry about the crust puffing up.
  9. Cool to room temperature.
  10. Assemble the pie:
  11. Peel 6 or 7 of the bananas and slice them on the bias into approximately ½ inch thick pieces. Starting from the outside and working your way to the enter, arrange the bananas in concentric circles on the bottom of each tart shell, overlapping slightly.
  12. Gently dollop the caramelized condensed milk on top of the bananas in each of the two tart pans. Spread it evenly over the slices. Cover with plastic wrap and put it in the fridge to chill, up to 2 hours.
  13. While the pie is chilling, combine the cream and the confectioners’ sugar in a bowl. Use a knife to scrape the vanilla bean seeds into the cream; discard the pod. Use whisk or a handheld electric mixer to whip the cream to soft peaks. Cover it too, and chill in the fridge.
  14. Place the chocolate chips and shortening in a bowl. Microwave for 20 seconds. Stir. Continue heating in the microwave in 15-second increments, stirring after each increment, until chocolate has melted. Don't overheat or the chocolate will burn and become gritty.
  15. Spread the melted chocolate in a very thin layer onto the back of a baking sheet. Freeze for 2 minutes until just slightly pliable.
  16. Use a metal spatula to scrape off curls of chocolate from the baking sheet. Place curls into a bowl and refrigerate.
  17. Peel and slice the remaining bananas. Layer, in loose concentric circles, on top of the dulce de leche in each of the tart pans.
  18. Top each pie with whipped cream. Finally, top the whole thing with chocolate curls.
  19. It's best to serve this right away, or within a few hours as it can tend to weep a bit. That being said, I've allowed this to sit in the fridge overnight with stabilized whipped cream and it was still pretty darn good the next day.
http://bleulegume.com/2016/06/banoffee-pie/

Coconut Cream Pie with Biscoff Crumb Crust

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For this pie, we toss out the rolling pin and look beyond the graham cracker.  We opt, instead, for a Biscoff crumb crust, which has a crispy, caramelized  flavor that compliments the coconut custard nicely.  Enjoy!

Coconut Cream Pie

Yield: Serves 8

Coconut Cream Pie

Notes:

The technique used for the filling is similar to that of pastry cream: Heat the milk mixture. Temper the eggs. Place it all back on heat to thicken.

Vanilla beans are used in both the filling and the whipped cream. Feel free to use vanilla extract instead. However, if using vanilla extract in the filling, add it at the end of the cooking process to retain as much of the vanilla flavor as possible.

Let's talk bean pods. The scraped (unboiled) pods remaining from the whipped cream can be used to flavor sugar. Simply place them in a jar with 1-2 cups of granulated sugar. After two days, the sugar will be flavored and can be used in a variety of items: iced tea, coffee, baked goods, etc.

Don't toss out those egg whites! They can be used for a number of things such as coconut macaroons, French macarons, or Angel Food Cake. They also freeze nicely.

Ingredients

    Crust:
  • 7 ounces Biscoff cookies
  • 4 tablespoons unsweetened desiccated coconut shredded fine into short strands
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 2/3 cup sugar, divided
  • 1 14-oz can coconut milk
  • 1 cup milk
  • 3/4 cup desiccated coconut (untoasted)
  • 1/4 teaspoon salt
  • 2 vanilla beans, scraped (or 2 teaspoons vanilla extract)
  • 2 tablespoons butter
  • Topping:
  • 2 cups heavy cream
  • 5 tablespoons confectioners sugar
  • 2 vanilla beans (or 2 teaspoons vanilla extract)
  • 1-2 tablespoons toasted coconut for garnish

Instructions

    Prepare crust:
  1. Preheat oven to 325 degrees.
  2. Toast 6 tablespoons of coconut in a small skillet over medium low heat, stirring frequently to prevent burning. 4 tablespoons will be used for the crust. The remaining toasted coconut will be used for a garnish at the end.
  3. To a food processor, add Biscoff cookies and 4 tablespoons of the toasted coconut. Pulse about 10 times to until mixture is fine, almost powder like. Place into a bowl. Add melted butter and stir to combine.
  4. Spoon mixture into pie plate. Press crumbs into pie plate. Use measuring cup to help press it in and even it out.
  5. Bake at 325 degrees for 9-10 minutes. Place on wire rack to cool.
  6. Prepare filling:
  7. In a medium bowl, whisk together cornstarch, egg yolks, and 1/3 cup sugar.
  8. Into pot, add coconut milk, milk, coconut, 1/3 cup sugar, salt, and vanilla bean seeds (as well as the scraped vanilla bean pods). Mix together and set over medium heat, stirring until it starts to simmer.
  9. Once the milk comes to a simmer, remove from heat. Remove the previously scraped vanilla bean pods and discard.
  10. Temper the egg mixture by pouring the hot milk into the egg mixture slowly and a little at a time while constantly whisking with your free hand. Once half of the milk has been poured into the eggs, pour the entire egg mixture back into the pot with the rest of the milk. Place over medium heat and simmer until it thickens, stirring continuously.
  11. Remove filling from heat. Whisk in butter. If you are using vanilla extract instead of vanilla beans, add the extract now.
  12. Pour filling into pie crust. Cover with plastic wrap and refrigerate for 3 - 4 hours.
  13. Prepare the topping:
  14. Scrape 2 vanilla beans.
  15. To a chilled metal bowl, add cold heavy cream, confectioners sugar, and vanilla bean seeds. Beat with a hand mixer or immersion blender until firm peaks form.
  16. Pile whipped cream on top of completely chilled pie, starting with edges and working inward. Top with remaining 1-2 tablespoons of toasted coconut.
http://bleulegume.com/2015/07/coconut-cream-pie/
Coconut Cream Pie

Yield: Serves 8

Coconut Cream Pie

Notes:

The technique used for the filling is similar to that of pastry cream: Heat the milk mixture. Temper the eggs. Place it all back on heat to thicken.

Vanilla beans are used in both the filling and the whipped cream. Feel free to use vanilla extract instead. However, if using vanilla extract in the filling, add it at the end of the cooking process to retain as much of the vanilla flavor as possible.

Let's talk bean pods. The scraped (unboiled) pods remaining from the whipped cream can be used to flavor sugar. Simply place them in a jar with 1-2 cups of granulated sugar. After two days, the sugar will be flavored and can be used in a variety of items: iced tea, coffee, baked goods, etc.

Don't toss out those egg whites! They can be used for a number of things such as coconut macaroons, French macarons, or Angel Food Cake. They also freeze nicely.

Ingredients

    Crust:
  • 7 ounces Biscoff cookies
  • 4 tablespoons unsweetened desiccated coconut shredded fine into short strands
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 2/3 cup sugar, divided
  • 1 14-oz can coconut milk
  • 1 cup milk
  • 3/4 cup desiccated coconut (untoasted)
  • 1/4 teaspoon salt
  • 2 vanilla beans, scraped (or 2 teaspoons vanilla extract)
  • 2 tablespoons butter
  • Topping:
  • 2 cups heavy cream
  • 5 tablespoons confectioners sugar
  • 2 vanilla beans (or 2 teaspoons vanilla extract)
  • 1-2 tablespoons toasted coconut for garnish

Instructions

    Prepare crust:
  1. Preheat oven to 325 degrees.
  2. Toast 6 tablespoons of coconut in a small skillet over medium low heat, stirring frequently to prevent burning. 4 tablespoons will be used for the crust. The remaining toasted coconut will be used for a garnish at the end.
  3. To a food processor, add Biscoff cookies and 4 tablespoons of the toasted coconut. Pulse about 10 times to until mixture is fine, almost powder like. Place into a bowl. Add melted butter and stir to combine.
  4. Spoon mixture into pie plate. Press crumbs into pie plate. Use measuring cup to help press it in and even it out.
  5. Bake at 325 degrees for 9-10 minutes. Place on wire rack to cool.
  6. Prepare filling:
  7. In a medium bowl, whisk together cornstarch, egg yolks, and 1/3 cup sugar.
  8. Into pot, add coconut milk, milk, coconut, 1/3 cup sugar, salt, and vanilla bean seeds (as well as the scraped vanilla bean pods). Mix together and set over medium heat, stirring until it starts to simmer.
  9. Once the milk comes to a simmer, remove from heat. Remove the previously scraped vanilla bean pods and discard.
  10. Temper the egg mixture by pouring the hot milk into the egg mixture slowly and a little at a time while constantly whisking with your free hand. Once half of the milk has been poured into the eggs, pour the entire egg mixture back into the pot with the rest of the milk. Place over medium heat and simmer until it thickens, stirring continuously.
  11. Remove filling from heat. Whisk in butter. If you are using vanilla extract instead of vanilla beans, add the extract now.
  12. Pour filling into pie crust. Cover with plastic wrap and refrigerate for 3 - 4 hours.
  13. Prepare the topping:
  14. Scrape 2 vanilla beans.
  15. To a chilled metal bowl, add cold heavy cream, confectioners sugar, and vanilla bean seeds. Beat with a hand mixer or immersion blender until firm peaks form.
  16. Pile whipped cream on top of completely chilled pie, starting with edges and working inward. Top with remaining 1-2 tablespoons of toasted coconut.
http://bleulegume.com/2015/07/coconut-cream-pie/

Strawberry Pie

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When it comes to strawberry pie, I’m frequently torn between using a traditional pie crust or a shortbread crust.  Short on time and not wanting to fuss with rolling out dough, I’ve decided on shortbread this time around.  So, technically, this version is a tart rather than a pie.   However, the key to this recipe is less the crust classification and much more about the filling.   Continue reading Strawberry Pie