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Cranberry Meringue Pie

November 21, 2012 12 Comments

Cranberry Meringue Pie %The Baker Chick

Even though cranberries are only around for a couple months a year, I feel like they sometimes fall under the radar when it comes to holiday desserts. The tart berries are versatile and delicious, but when it comes to your Thanksgiving spread, they are likely only included for cranberry sauce. Though I’m a huge fan of the turkey/stuffing/cranberry combo, I thought this year cranberry deserved a spot on my dessert spread.

As a huge lover of light, tart and fruity desserts, this is the perfect twist on my favorite lemon meringue. Cranberry curd is made very similarly to the traditional lemon, and it is perfectly sweet with a little pucker. The fluffy meringue is piled high and toasted until it’s golden.

Cranberry Meringue Pie %The Baker Chick

Print
Cranberry Meringue Pie

Ingredients

  • 1 single layer pie crust (1/2 recipe)
  • 1 12 oz bag of fresh cranberries
  • 1 cup orange or lemon juice
  • 3/4 cup granulated sugar (plus more if using lemon juice- taste for sweetness before adding eggs)
  • 1 large egg
  • 3 large eggs, separated
  • 1/4 tsp cream of tartar
  • pinch of salt
  • 1/3 cup sugar

Instructions

  1. Preheat oven to 350 F. Roll out pie crust to 1/4 inch thick and fit into pie dish, crimping the edges if desired.
  2. Fill un-baked shell with foil and either dried un-cooked beans or pie weights. Bake crust for 15 minutes, remove foil, and then bake for 5 minutes more or until just turning golden.
  3. Let crust cool while preparing filling.
  4. Meanwhile, combine cranberries and orange/lemon juice in a medium saucepan.
  5. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes.
  6. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. (You really need to work it to get all of the juice out.)
  7. Whisk 3/4 cup sugar into the juice until combined- taste and add more if it's too tart.
  8. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes.
  9. Remove from heat and cover to keep warm.
    10. To prepare topping:
  10. Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy.
  11. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form.
  12. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla.
  13. Pour hot filling into crust, spoon the meringue over the filling, then gently spread to the edges of the crust.
  14. Make peaks in the meringue with the back of a spoon or a small off-set spatula.
  15. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack until it's room temperature, and then chill until ready to serve.

Notes

This cranberry curd is made with orange juice, but I think it would be delicious with half orange/half lemon or even all lemon juice, (which is how I'm going to try it on Thanksgiving.) Taste the cranberry mixture before adding the eggs to see if it needs any additional sugar.

The key to meringue that doesn't slide off or pull back from the crust is to pour the hot filling into the crust immediately followed by the meringue.

http://www.the-baker-chick.com/2012/11/21/cranberry-meringue-pie/

Recipe adapted slightly from: Eating Well

Filed Under: Holidays, Pie, Recipes, Thanksgiving Tagged With:

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Perfect Pie Crust

November 20, 2012 17 Comments

Perfect Pie Crust %The Baker Chick

With Thanksgiving just two days away, those of us who are cooking seem to be frantically prepping our menus, and planning every last detail. I have my book club’s “Friendsgiving” tonight so I started baking yesterday! To help with the fact that I’m making a total of 5 pies this year, I prepped all my dough over the weekend so it will be ready as soon as I need it. The pie dough recipe I use, called pâte briseé, has been my go-to crust for every pie I’ve made since starting this blog. I’ve also used it for pop tarts, chicken pot-pies and hand-pies.

The food processor makes this dough fast and easy to make, and for me it has been a success every single time. In my opinion, a flaky crust made with real butter takes any pie recipe over the top. I have included step by step instructions below to make the process a bit easier. Also- here are a few of my favorite recipes I’ve made using this delicious dough that bakes up so beautifully!

Perfect Pie Crust %The Baker Chick

Salted Caramel Apple Pie

Perfect Pie Crust %The Baker Chick

Muffin-tin Chicken Pot Pies

Perfect Pie Crust %The Baker Chick

Brown Sugar Cinnamon Pop-tarts

Perfect Pie Crust %The Baker Chick

Stone Fruit Pie

The process of throwing this pie crust together really couldn’t be easier- especially with a food processor!

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Perfect Pie Crust

Yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 sticks unsalted butter, cold, cut into cubes
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4-1/2 cups ice water

Instructions

  1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
  2. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
  3. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  4. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
  5. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
http://www.the-baker-chick.com/2012/11/20/perfect-pie-crust/

Perfect Pie Crust %The Baker Chick

Combine flour, salt and sugar in the bowl of a food processor fitted with a steel blade.

Process until combined- about 10 seconds.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Perfect Pie Crust %The Baker Chick

Turn dough onto work surface and divide in two.

Wrap each half with plastic wrap and flatten into a disc.

Let dough chill for at least an hour.

When dough is chilled, roll out to 1/4 inch thickness.

Roll dough over rolling pin to transfer into pie dish.

Prick with a fork, fill, and bake!
Recipe adapted from Martha Stewart
Filed Under: How-To, Pie, Recipes

Pear Toffee Galette

Toffee Pear Galette

November 15, 2012 15 Comments

Toffee Pear Galette %The Baker Chick

Is anyone else totally blindsided by the arrival of Thanksgiving next week? I for one can’t quite believe that it’s here so soon. Maybe it’s because the east coast lost Halloween this year due to Sandy, but it just seems the Holidays in general are way too early. But- since it’s coming whether I like it or not, I figure it’s time to get planning!

I’m all about a dessert spread with lots of different options instead of just pies. Last year I loved this cheesecake, and I think these cupcakes would also be perfect. The nice thing about a galette is that since it’s basically a “free form pie,” so you can make a couple of them even if you’re out of pie dishes. (I never have enough for holidays.) I also think it’s simple rustic look is so warm and classic.

Toffee Pear Galette %The Baker Chick

The juicy pears are layered into the crust and brushed with a delicious, buttery toffee sauce. The combo of the toffee and pears is a wonderful duo that I can’t beleive I haven’t tried before. Dare I say it’s the new caramel and apple?

I baked this on my new pizza stone which made the crust perfectly crisp. If you don’t have one, I’d recommend using your heaviest pan on a lower shelf of the oven. Your crust will thank you!

Toffee Pear Galette %The Baker Chick

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Toffee Pear Galette

Ingredients

  • 1/2 batch of pie crust (single layer)
  • 1 egg white
  • course sugar for sprinkling
  • filling:
  • 2-3 firm ripe pears peeled and sliced
  • 1 tsp ground cinnamon
  • toffee sauce:
  • 1/2 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) butter
  • 1/4 tsp salt

Instructions

  1. Flatten dough into a round disc and cover with plastic wrap. Chill for at least an hour.
    2. For Toffee Sauce:
  2. Combine all ingredients in a medium sauce pan. Simmer on low until butter is melted and sugar is dissolved.
  3. Raise heat to medium and cook for 8-12 minutes, stirring occasionally until sauce has reduced to about a cup.
  4. When dough is chilled, on a well-floured surface, roll it out into a 10-12 inch round.
  5. Gently move it to your baking sheet. Arrange pears around the inside, leaving a 2 inch border around the edge.
  6. Fold the edges in, overlapping each over the other like an accordion.
  7. Sprinkle cinnamon over the pears and brush or drizzle them with about 1/4 cup of the toffee sauce. (You'll drizzle more after baking.)
  8. Brush the crust with the egg white and sprinkle with coarse sugar.
  9. Bake at 375 for 45-50 minutes or until fruit is bubbly and crust is golden and firm. (You really want the bottom to crisp up so don't take it out too soon.)
  10. Cool slightly and drizzle with more toffee sauce. (You may have some leftover- it would be delicious on ice cream!)
http://www.the-baker-chick.com/2012/11/15/toffee-pear-galette/
Crust and sauce recipe adapted from: Martha Stewart

Filed Under: Pie, Recipes, Thanksgiving Tagged With: ,

Salted Caramel Apple Pie- The Baker Chick

Salted Caramel Apple Pie

November 1, 2012 34 Comments

Salted Caramel Apple Pie %The Baker Chick

As much as I’d like to stay “hunkered down” for another week or more, doing nothing but baking and watching Game Of Thrones, it seems like life is slowly getting back to normal here in NYC. As lucky as Andy & I were to not be hit very hard by Hurricane Sandy, it is very sad to see the city I know and love struggle. So many are still without power and water, and with public transportation not quite back to normal, I can’t imagine the toll it’s taking on small businesses and workers around the city. Please continue to send thoughts and prayers from the other parts of the world! If you want to donate to the American Red Cross to help victims that are suffering- you can get more info here

Salted Caramel Apple Pie %The Baker Chick

Anyway, since we were fortunate to have power and gas, I spent most of the storm baking and eating. I made this pie right before the city went into lockdown and took it to a Fall-themed party outside the city. It was the perfect comforting apple pie that everyone knows and loves with an extra twist. Caramelizing the filling before baking creates a rich caramel that keeps the pie gooey and the apples soft. I of course added an extra touch of sea salt to the filling to create my favorite sweet & salty duo.

Salted Caramel Apple Pie %The Baker Chick

Most apple pies I’ve made it the past involve filling the crust with raw apples that are tossed with spices, and then dotting the pie with butter. Though I’ve loved this method, I don’t think I can possibly make apple pie any other way after trying this delicious concoction. The filling is so full of flavor to begin with, that baking it only makes it even more gooey and caramelized. I also dislike apple pie where the apples aren’t quite soft enough, and these are perfectly tender. (This also allows you to make your filling in advance and then just toss it in the shell when you’re ready.)

Salted Caramel Apple Pie %The Baker Chick

This recipe is already on my preliminary Thanksgiving menu, and I’m already excited for a chance to make it again. (Except for the peeling apples part- that’s always a pain. Anyone have a handy tool or a shortcut I should know about?

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Salted Caramel Apple Pie

Ingredients

  • 1 double pie crust
  • 6 -7 cups tart apples, peeled and sliced (Jonathan or Granny Smith)
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons butter

Instructions

  1. Roll out one disc of chilled dough and place inside a pie dish with a small over-hang around the edges. Let chill in fridge until filling is ready.??
  2. Preheat oven to 450 degrees F.
    3. For filling:
  3. Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream.
  4. Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.
  5. Cover with a lattice top or just drape the whole second (rolled out) crust over the filling and crimp the edges. If you don't have enough over-hang to turn it over to seal the pie, use my trick: roll out a thin 1/2 inch wide strip of extra dough and place it around the edge.
  6. Use a fork or your finger to decorate the edge.
  7. Brush the top of the crust with heavy cream and bake for 15 minutes. Then reduce the heat to 350 and bake for another 45 minutes, or until the crust is golden and the filling is bubbly.
http://www.the-baker-chick.com/2012/11/01/salted-caramel-apple-pie/

Filling recipe adapted from: Food Network

Crust recipe from: Martha Stewart

Filed Under: Pie, Recipes, Thanksgiving Tagged With: ,

Whole Peach Pie

Individual Whole Peach Pies

August 20, 2012 16 Comments

Individual Whole Peach Pies %The Baker Chick

Even in my final throws of single-dom, I can’t bear to see ripe and juicy peaches go un-touched. I leave today for Milwaukee, (where the wedding is on Saturday,) but even as I packed and obsessed all day over every detail, I was craving dessert. I mean what’s a final meal as a single girl without something sweet right?

Individual Whole Peach Pies %The Baker Chick

Since I was leaving today, small portions were key. I couldn’t make a whole peach pie and then have it get thrown out. SO- I thought- why not just make individual pies by stuffing peaches with all the good stuff?

Individual Whole Peach Pies %The Baker Chick

And wrapping them with dough…sprinkling the tops with sugar…that can only be good right?

Individual Whole Peach Pies %The Baker Chick

Turns out they were really great. I am all about way more fruit vs crust- so these proportions were just my style. Every bite had just a bit of crust and lots of juicy peach. I can’t wait to make these again with apples!

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Individual Whole Peach Pies

Yield: 3 individual pies

Ingredients

    Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 stick chilled unsalted butter, cut in pieces
  • 1/4 cup ice water
    • Filling
  • 3 ripe peaches
  • 3 tablespoons brown sugar
  • 1 teaspoon. cinnamon
  • 1/4 teaspoon ground ginger
  • milk/sugar for brushing/sprinkling

Instructions

  1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  2. Turn the dough out onto a work surface. Flatten, and form a disc. Wrap, and refrigerate at least 1 hour before using.
  3. Preheat oven to 425 F.
  4. In a small bowl- stir together the brown sugar, and spices.
  5. Slice the peaches into halves and scoop out the pit. Fill the peach halves with the sugar mixture- making sure it's even so when you put them together it doesn't all spill out.
  6. Roll the dough out and cut out a round 4-6 inches wide (depending on the size of the peach.) You will need to re-roll the dough once for the third peach.
  7. Wrap the peach in dough, brush with milk or egg-wash and sprinkle with sugar.
  8. Place each one into a muffin tin or ramekin. (it should fit snugly or the peach will want to split apart.)
  9. Bake for 15 minutes or until the crust is golden brown.
  10. Let cool slightly, slice and enjoy!
http://www.the-baker-chick.com/2012/08/20/individual-whole-peach-pies/

Crust- Martha Stewart
Pie idea from- Yummy Mummy

Filed Under: Pie, Recipes Tagged With:

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White Nectarine Galette

August 16, 2012 10 Comments

White Nectarine Galette %The Baker Chick

I don’t have a lot of words for you today. With 9 days until the upcoming wedding- my brain feels a bit fried. I’ve been baking every day this week, trying to tally up some good things to share with you while I’m gone! (don’t worry- baking has kept me sane!) So- as I write posts for 2 weeks in the future, I don’t have many anecdotes or banter. But I DO have a gorgeous white nectarine galette that was so simple to make and so delicious with a cup of coffee!

White Nectarine Galette %The Baker Chick

I didn’t know until recently that nectarines came in a white variety. They taste just as good as the normal ones, with a hidden white fruit inside.

White Nectarine Galette %The Baker Chick

This is the first time I’ve ever made a galette. It’s really very simple. Basically just a round of pie crust, filled with ripe fruit.

White Nectarine Galette %The Baker Chick

The corners get folded in, and pats of butter and a sprinkling of sugar get added to make it even more delicious.

White Nectarine Galette %The Baker Chick

After a bit of baking, the fruit is soft and bubbly, and the crust is flaky and golden. Perfect. Yum.

White Nectarine Galette %The Baker Chick

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White Nectarine Galette

Ingredients

  • Crust:
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 6 tablespoons (3/4 stick or 3 ounces) unsalted butter, chilled, cut into 1/2–inch pieces
  • Filling:
  • 3 white nectarines (or regular ones) cut into thin slices
  • 1/2 tsp cinnamon
  • 1/4 tsp ground giner
  • 1/8 tsp ground nutmeg
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up

Instructions

    For the Crust:
  1. Combine the flour, sugar, and salt in a large, mixing bowl. Cut in six tablespoons of the butter with a pastry blender or two knives, mixing until the dough is crumbly with no pieces bigger than small peas.
  2. Drizzle four tablespoons ice water over the mixture, and use a rubber spatula to pull the mixture together. Gather the dough into a mound (either in the bowl or on a counter) and gently knead it together, for just a few seconds. If it’s not coming together, add more ice water, a tablespoon at a time, until it does.
  3. Wrap dough in a flat disc in plastic and refrigerate for at least 30 minutes before rolling out.
  4. When you are ready to roll out the dough, let it soften slightly in room temperature so that it is malleable but still cold. On a lightly floured surface, roll out the disk into a 14-inch circle about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet and refrigerate another 1/2 hour before using.
  5. When you're ready to assemble, gently toss the nectarine slices with the spices and toss gently until well-coated.
  6. Arrange them on the crust- leaving a good 2 inch border around the outside edge. Sprinkle fruit with 2 tablespoons of the sugar. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
  7. Bake at 375 (F) for 35-40 minutes-or until the crust is golden and the fruit is bubbly.
http://www.the-baker-chick.com/2012/08/16/white-nectarine-galette/
Recipe adapted from: Smitten Kitchen and Real Simple

Filed Under: Pie, Recipes Tagged With: ,

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Blueberry Cream Pie

July 6, 2012 10 Comments

Blueberry Cream Pie %The Baker Chick

I expressed in this post my struggle to find refreshing summer desserts. Of course there is always ice cream, sorbet, or just fruit, but I’m talking baked desserts. Now, it is really hard for me to turn my oven on at all these days, as my kitchen is too far away from the 3 A/C units in the apartment to actually get cool. When I do turn it on, I try to leave the kitchen as quickly as I can to avoid standing in a sweltering room of misery. Luckily all I had to do for this beauty was pop it in for 30-40 minutes while I worked on wedding crafts in the cool living room. :)

Blueberry Cream Pie %The Baker Chick

Reasons I love this pie:
1-It is incredibly easy to make. 2- It is served chilled which makes it super refreshing on a scorching day. 3-It could be adapted with a number of different fruits and berries, which makes this my new go to pie recipe.

Blueberry Cream Pie %The Baker Chick

Making this pie is as simple as this, start with your favorite unbaked pie crust. (recipe for mine below.) Toss into it 3 cups of fresh blueberries, Top it with the “cream” mixture which is basically just cream, sugar, a bit of flour and in this case lemon zest. (If I make it with peaches later in the summer I think I’ll use cinnamon instead.) Then, bake the pie, let it cool after a few hours for chilling it is ready to be devoured. The original recipe suggested letting it chill in the fridge overnight, but since I have already admitted how much I hate overnight steps, I stuck it in the freezer for 2 hours and in the fridge for an hour or so until it was ready to be eaten. It was gooey, berry perfection.

Blueberry Cream Pie %The Baker Chick

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Blueberry Cream Pie

Ingredients

  • 1/2 recipe pie crust (1 single crust)
  • 3 cups of fresh blueberries.
  • 1 cup of heavy cream
  • 2/3 cup sugar
  • 4 tablespoons flour
  • 1/4 tsp salt
  • zest of 1 lemon

Instructions

  1. Preheat oven to 400.
  2. Roll out pie crust to 1/4 inch thickness. Drape it over the pie dish and trim the edges, crimping them if desired.
  3. Pour the blueberries into the unbaked shell.
  4. In a small bowl whisk the remaining ingredients together. Pour them over the berries and place the pie dish onto a cookie sheet in case the filling bubbles over.
  5. Bake for 35-40 minutes. Let pie cool completely and then chill in fridge or freezer. Best served cold.
http://www.the-baker-chick.com/2012/07/06/blueberry-cream-pie/

Crust from Martha Stewart. Pie adapted from Taylor Takes a Taste

Filed Under: Pie, Recipes Tagged With:

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{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie

July 2, 2012 14 Comments

Woah that’s a long title huh? Lots of things going on in this delicious frozen treat…. Once again Christina Tosi has created a delicious and complex dessert with layers upon layers of flavors. This pie is creamy, sweet, a bit salty and actually pretty light. This is the perfect thing to bring to a cookout or BBQ because not only is it very refreshing, but it is a sure-fire conversation starter. I can guarantee anyone that tastes this will be asking about all the flavors and ingredients involved. I for one love when that happens. :)

{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie %The Baker Chick

Lets start with the crust. Now you may remember I already mentioned on Friday that it was made of the delicious corn cookies. Those are crushed into crumbs and pressed into a pie dish.  Into the crust goes the filling which is made of sweet corn pudding, folded into a whipped cream mixture. The whole thing is frozen for a few hours and then ready to cut and enjoy.  In the book, it is recommended to top the pie with local/in season fruit so my organic berries were perfect.  Tosi calls pieces of this pie “slices of heaven” and I totally agree!

My favorite aspect of the pie filling was the Sweet Corn Cearal Milk. This was made by steeping milk with Capt’n Crunch cereal to let it really soak up all the flavors. A dash of salt and brown sugar were then stirred in, making it a truly unexpected treat. I could have just sipped that straight all day it was so good!

Overall, I really loved this pie. The recipes in this book have gotten much easier for me, or maybe I’m just used to all the steps by now. Either way, I’m so happy with how this project/experiment is going almost 6 months later. I have been introduced to so many different ingredients and techniques that I surely would never have tried before. It has been so useful to challenge myself to get out of my comfort zone and I’m so glad we still have lots of recipes left!!

This week was very busy for many of the girls, so only Erin from Big Fat Baker and I were able to post this pie. Make sure to check out the pie and recipe on her site and share the love! We’ll be back in 2 weeks with another Milk-Bar treat!

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{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie

Yield: 1 10-inch pie

Ingredients

  • 225g Corn Cookies (about 3 cookies)
  • 25g (2 tbsp) unsalted butter, melted
  • 1 recipe of Sweet Corn Cereal Milk “Ice Cream” Filling, recipe below
  • Sweet Corn Cereal Milk “Ice Cream” Filling
  • 15g (1/4 cup) Cap’n Crunch
  • 25g (1 1/2 tbsp) light brown sugar
  • 12g (1 tbsp) granulated sugar
  • 12g (2 tbsp) freeze-dried corn powder
  • 1/2 tsp corn starch
  • 1/2 tsp kosher salt
  • 1/3 recipe (3/4 cup) Sweet Corn Cereal Milk, recipe below
  • 1 large egg
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • Sweet Corn Cereal Milk
  • Ingredients:
  • 100g (2 3/4 cups) Cap’n Crunch
  • 3 3/4 cups cold whole milk30g (2 tbsp) light brown sugar
  • 1/4 tsp kosher salt

Instructions

  1. Put the cookies into the food processor and pulse it until the texture resembles bright yellow sand.
  2. Transfer the ground cookies to a bowl and add in the butter. Using your hands, crumble the mixture between your fingers until it forms a ball. If it doesn't, add another tablespoon of butter. Press it firmly into your pie plate.
  3. Using a rubber spatula, scrape the “ice cream” filling into the prepared crust. Freeze for at least 3 hours poor to slicing. Before serving, allow the slices to thaw for about 10-15 minutes. Top with seasonal fruit/berries.
    4. For the Ice Cream Filling:
  4. Grind the Cap’n Crunch to a powder in a food processor.
  5. In a large saucepan, combine the powered Cap’n Crunch, sugars, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow and steady stream, whisking until smooth.
  6. Heat the mixture over medium-low heat, whisking slowly but consistently until the mixture has thickened (about 3 to 5 minutes). Scrape the mixture into a small bowl and refrigerate for 1 hour. (You don't want it to be too cold.)
  7. In a medium bowl combine the cream and sour cream and using electric beater- (ideally that has been chilled for a few minutes along with the bowl,) whip to soft peaks. Don't overwhip! Whisk in the thick corn mixture for about 30 to 45 seconds until fully combined and slightly runny. At this point it’s ready to be poured into the pie crust.
    8. For the Cereal Milk:
  8. Crush the cereal to the texture of coarse sand or gravel with your hands.
  9. Combine the cereal and milk in a large pitcher or bowl and stir vigorously. Let sit at room temperature for 20 minutes.
  10. Strain the mixture through a fine-mesh sieve into a small bowl. Press the milk out of the cereal with the back of a spoon or your hand.
  11. Whisk in the sugar and salt into the milk mixture.
http://www.the-baker-chick.com/2012/07/02/milk-bar-mondays-sweet-corn-cereal-milk-ice-cream-pie/

Recipe from The Momofuku Milk Bar Cookbook

Filed Under: Cookies, Ice Cream/Sorbet, Milk Bar Mondays, Pie, Recipes Tagged With:

Grasshopper Pie

{Milk Bar Monday} Grasshopper Pie

June 4, 2012 9 Comments

{Milk Bar Monday} Grasshopper Pie %The Baker Chick

Hooray it’s Milk Bar Monday again! (Not sure what that is? Well-it’s the bi-weekly challenge where a group of my favorite foodies bake our way through the amazing Momofuku Milk Bar Cookbook.) Anyway- this week’s Milk Bar Monday creation is any mint and chocolate-lovers dream. Imagine this- buttery graham cracker crust, minty cheesecake layer swirled with fudgy brownie batter, topped with toasted marshmallows and a minty glaze. Woah right? Yeah this pie didn’t last long in my hands.

{Milk Bar Monday} Grasshopper Pie %The Baker Chick

Because I knew this pie would be super rich and fudgy, I decided to make half the recipe and use my cute mini pie dish. I didn’t have a party or event to bring this to, so I thought having a full size cheesecake/brownie-esque pie would be more than my half-assed-pre-wedding diet and I could  handle. So… I made a mini! (Because of this, my pie looks a little condensed and disproportional, but I’m sure it was just as good as the full-size version.)

{Milk Bar Monday} Grasshopper Pie %The Baker Chick

In comparison to the other recipes we’ve tackled from Christina Tosi’s book, this one was actually very easy. The whole pie could be assembled at once, (no crumbs or crunches to prep first), and it baked up in just 25 minutes. Now- the one time consuming part of this process is the need to chill the pie thoroughly before cutting and serving. It really should be chilled overnight for the filling to set completely, but I learned that the hard way. I thought an hour or two of freezer time would be fine, and so the first piece I cut into oozed out like a gooey mess. Luckily I was able to gently tuck everything back together, freeze it overnight and wake up to a perfectly set pie. Phew!

For the recipe for this fudgy deliciousness- visit Nicole from Sweet Peony. Also check out the pies made by my other Milk Bar Monday gals!

Krissy from Krissy’s Creations
Erin from Big Fat Baker
Cassie from Bake Your Day

Filed Under: Milk Bar Mondays, Pie, Recipes Tagged With: ,

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