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Theirs vs. Mine: Chocolate Caramel Cream Pie

partysugar — Sat, 13 Sep 2008 08:00:59 -0700

With its cookie crust, cool filling, and fluffy topping, who can say no to a slice of chocolate caramel cream pie? I should have taken advantage of Summer's glorious fruits, but honestly I prefer cream pies. Just writing the name makes my mouth water and entices images of pillowy whipped cream. The chocolate pudding filling is like a glossy pool, you can't resist diving in with your spoon.

As you can tell from my photo, patience is not one of my virtues. The pie needed more time to set, and although the flavor was pure, rich deliciousness, it was a tad soupy. To experiment with your own scrumptious pie, read more.

Chocolate Caramel Cream Pie
From Martha Stewart

Ingredients

Chocolate Pie Crust
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
Caramel Whipped Cream, recipe below
1 thick block bittersweet chocolate, room temperature, for garnish

Directions

Whisk together sugar, cornstarch, and salt in a small bowl.
Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
Whisk 1 cup hot milk mixture into sugar mixture until smooth.
Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated.
Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

Makes 1 pie.

Caramel Whipped Cream

1/4 cup sugar
1 tablespoon water
Salt
1 1/4 cups cold heavy cream

Prepare an ice-water bath.
Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.

Makes 2 cups.

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Would You Rather Eat a Fruit or Cream Pie?

partysugar — Sun, 31 Aug 2008 01:30:52 -0700

The other day at Sugar HQ, the geeks had a pie craving so intense they ordered 10 pies from an online bakery. The delicious pies were made with local, seasonal ingredients and homemade butter. They ordered an assortment of flavors, but I preferred the cream pies to their fruit counterparts. If you were in this situation, which pie would you eat?

Smooth and Scrumptious Coconut Cream Bars

partysugar — Mon, 07 Apr 2008 16:18:31 -0700

Cream pies are one of my favorite types of desserts. Refreshingly cool, with a smooth filling, and pillows of whipped cream, they are absolutely delicious. This recipe takes the classic cream pie and turns it into a more portable bar. The best thing about these coconut cream bars is that no pastry dough is needed. The crust is a mixture of shortbread cookies and coconut, while the filling is a coconut custard, and the topping is sweet whipped cream. Doesn't it sound divine? Wait until you read the recipe! Do so now when you read more.

Coconut Cream Bars
From Martha Stewart

Ingredients

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Directions

Preheat oven to 350°F. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes.
Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks.
Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more.
Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.

Makes 2 dozen.

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Banana Cream Pie Two Ways - Beginner & Expert

partysugar — Tue, 28 Aug 2007 14:48:31 -0700

Last week YumSugar asked what kind of pie you preferred. While the majority opted for the classic apple or holiday pumpkin, there were quite a few, myself included, who declared banana cream pie as their fave. With its delicious vanilla custard and peaks of billowing whipped cream, BCP is a dessert that can be enjoyed any time of year. I like BCP because it's not as common as peach, cherry or pecan pies, so when you do stumble upon a slice it's that much more of a sweet treat.

But why wait when you can make and enjoy BCP in your kitchen today?? I've got two recipes, one easy and one a little more challenging, so take a look and make it tonight! Check out the recipes, read more

Beginner Banana Cream Pie
From Kraft Foods

2 medium ripe bananas, sliced
1 ready-to-use graham cracker crumb crust (6 oz.)
2-1/2 cups cold milk
2 pkg. (4-serving size each) Jello Vanilla Instant Pudding & Pie Filling
2 cups thawed Cool Whipped Topping, divided

Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

Serves 8.

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Expert Banana Cream Pie
From Emeril Lagasse

4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish

Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly.
Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. Alternately, spread the whipped cream evenly over the pie before cutting.
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.

Serves 10.

Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted

Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan.
Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.

Makes 1 (9-inch) crust

Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
Remove from the heat and cool to room temperature before serving with the pie. The sauce will thicken as it cools.

Makes a generous 3/4 cup.

Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.

Makes a generous 3/4 cup.

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Boston Cream Pie Two Ways - Beginner and Expert

YumSugar — Fri, 02 May 2008 11:30:48 -0700

Boston Cream Pie is a weirdly misunderstood dessert. It says it's a pie, but in actuality it's a cake. It also gets the reputation for being rather finicky to deal with. Yet every baker should learn how to make one some day.

Because pastry cream can be difficult to work with, I've found a recipe that uses instant pudding instead. If your skill level is beyond that, don't worry, there's a from-scratch one for you as well.

To check out the two recipes - one is easy, you could even whip it up after work, while the other is a bit more challenging - all you have to do is read more.

Beginner Boston Cream Pie Minis
From Kraft Foods

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1-1/2 cups thawed Cool Whip Whipped Topping, divided
4 squares Baker's Semisweet Baking Chocolate

Directions

Preheat oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin-pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on High 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

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Expert Boston Cream Pie
From Gale Gand via Food Network

Ingredients

1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows

Pastry Cream Filling:
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Ganache:
8 ounces semisweet chocolate
1 cup heavy cream, boiling

Directions

Preheat oven to 350°F.
In a medium mixing bowl combine flour, sugar, baking powder, and salt.
Make a well in the center of the flour mixture.
Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined.
Beat an additional 3 minutes on high speed and set aside.
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.
Pour the egg yolk mixture over the egg white mixture and fold in.
Gently pour the batter into a 9-inch greased pie pan.
Bake for 25 to 30 minutes or until the top springs back when lightly touched.
Invert the pan onto a wire rack.
Cool completely.

Pastry Cream Filling:

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
Add the cornstarch and whisk vigorously until no lumps remain.
Whisk in 1/4 cup of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan.
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
Remove from the heat and stir in the butter.
Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache:

In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan.
Cut the cake in half horizontally.
Place bottom layer on a serving plate or board, and spread with the pastry cream.
Top with second cake layer.
Pour chocolate ganache over and down the sides of the cake.
Store in refrigerator.

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52 Weeks of Baking: Week 3 - Boston Cream Disaster

YumSugar — Thu, 18 Jan 2007 16:35:06 -0800

Last weekend I went to a friend's house for a small birthday party. I told them not to worry about the cake because I would take care of it. (After all, I like baking and this will be a great excuse for my 52 weeks of baking.) So when I asked what the birthday boy's favorite cake was, I was expecting it to be something standard like chocolate, carrot, coconut, you know, a normal "cake" flavor. I was not expecting Boston Cream Pie! I wasn't even sure I'd actually ever eaten one before, and I knew I sure as heck hadn't made one before. But, since I'm always up for a challenge, I said, "That sounds fun! I'll make one!"

That, my dear friends, turned out to be not such a great idea. I was doomed from the beginning and it turned out disastrously. I even contemplated not sharing this recipe with you guys, but no one's perfect (and I certainly am not), so here it is. To read about my Boston Cream Disaster, read more

Let me start by saying, I'm 100% sure it was me and not the recipe. I've heard of people having great results with this recipe, so if you try it, please let me know how it turned out. Second of all, I'd like you to know that today's baking experiment is really a demonstration of why proper planning, timing and equipment are CRUCIAL to a successful baking endeavor.

Having said that, let me get on with my story.
My friend's house is about an hour away, so I didn't want to make the cake, and have it sit in the car for hours (we had a few errands to run that were on the way there). In hindsight, this was my downfall (after all, it was cold enough) and the fact that I had to bring all the equipment and most of the ingredients with me, didn't really help either.

I ended up arriving at my friend's house at 6pm. Pastry Cream, for those of you that don't know, needs at least 3 hours to set up, if not longer. Unfortunately, it didn't get into the fridge until almost 7. Also, the fridge itself was packed (ie: not very cold) and the opening and closing for beers didn't exactly make for the best cooling environment in the world.

After the pastry cream was put into the fridge, I started on the Foolproof Sponge Cake. Sadly, I had forgotten the baking pans at home (the kitchen in this house is pretty bare) and ended up using a sheet pan instead. Luckily it worked out and I was able to cut the cake in half to make a rectangular layer cake instead.

Around 10 we decided that it was getting close to cake time, so I started on the glaze. When the glaze was ready, I went to take the cream out of the fridge, but WHAT!? it was still pretty liquid-y, like condensed milk. So I stuck it in the freezer for 30 minutes, but still no luck. At 10:45, I gave up and tried to assemble the cake anyway. There weren't any plates large enough to hold the cake, so I used a baking dish and thank goodness, because the pastry "cream" oozed everywhere.

By this point, the glaze had started to firm up. I had tried to keep it warm, but hadn't been keeping an eye on it the entire time, so it was no longer the best glaze in the world. It was thick and messy, and I think I used too much chocolate. In the end I literally slathered it onto the cake. It was more like a ganache frosting than a "glaze."

The end result looked horrible to me. I had this vision of a beautiful cake and ended up with slimy, sticky goo. However, it tasted pretty good and the folks ate it up, so I really can't call it a total failure.

Note: I told PartySugar about the whole thing and she said I should have served it in wine glasses. DANG! Where was she on Saturday night?! That would have made for an elegant boston cream parfait!

Boston Cream Pie
From Baking Illustrated

1 cup heavy cream
1/4 cup light corn syrup
8 oz semisweet chocolate, chopped into small pieces
1/2 tsp vanilla extract
Pastry Cream, chilled
Foolproof Sponge Cake, baked and cooled

Glaze:

Bring the cream and corn syrup to a full simmer over medium heat in a medium saucepan.
Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat; stir constantly until melted.)
Add the vanilla; stir very gently until the mixture is smooth.
Cook until tepid so that a spoonful drizzled back into the pan mounds slightly. (The glaze can be refrigerated to speed up the cooling process, stirring every few minutes to ensure even cooling.)

Cake:

While the glaze is cooling, place one cake layer on a cardboard round on a wire rack set over waxed paper.
Carefully spoon the pastry cream onto the cake and spread it evenly up to the edges.
Place the second cake layer on top, make sure the layers line up properly.
Pour the glaze onto the middle of the top layer and let it flow down the cake sides.
Use a metal spatula, if necessary, to completely coat the cake. Use a small needle to puncture any air bubbles.
Let the cake sit until the glaze fully sets, about 1 hour. Serve the same day, preferably within a couple of hours.

*Note: My experience was more of a Boston Cream Disaster, however I know someone who has used this recipe and had fantastic results.

Pastry Cream
From Baking Illustrated

2 cups half-and-half
1/2 cup sugar
pinch salt
5 large egg yolks
3 tbsp cornstarch
4 tbsp cold unsalted butter, cut into 4 pieces
1 1/2 tsp vanilla extract

- Heat the half-and-half, 6 tbsp of the sugar and the salt in a medium heavy-bottomed saucepan over medium heat until simmer, stirring occasionally to dissolve sugar.
- Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
- Whisk in the remaining 2 tbsp sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.
- Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
- When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.
- Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles on the surface and the mixture is thickened and glossy, about 30 seconds.
- Remove from heat, whisk in the butter and vanilla.
- Strain the pastry cream through a fine-mesh sieve set over a medium bowl.
- Press plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate until cold and set, at least 3 hours or up to 2 days.

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Foolproof Sponge Cake
From Baking Illustrated

1/2 cup plain cake flour
1/4 cup unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 tbsp milk
2 tbsp unsalted butter
1/2 tsp vanilla extract
5 large eggs, at room temperature
3/4 cup sugar

- Preheat oven to 350F.
- Grease pan and cover bottom with parchment or waxed paper.
- Whisk the flours, baking powder and salt into medium bowl.
- Heat milk and butter in a small saucepan over low heat until the butter melts. Remove from the heat and add vanilla. Cover and keep warm.
- Separate 3 eggs, placing whites in the bowl of standing mixer, reserving the 3 yolks plus the remaining 2 whole eggs in another mixing bowl.
- Beat the 3 whites at low speed until foamy.
- Increase the mixer speed to medium and gradually add 6 tbsp of the sugar; continue to beat the whites to soft, moist peaks. (Do not overbeat.)
- Transfer the egg whites to a large bowl and add the whole-egg mixture to the mixer bowl.
- Beat the whole-egg mixture with the remaining 6 tbsp sugar.
- Beat at medium-high speed until the eggs are very thick and pale yellow color, about 5 minutes. Add the beaten eggs to the whites.
- Sprinkle the flour mixture over the beaten eggs and whites; fold very gently 12 times with a large rubber spatula.
- Make a well in one side the batter and pour the milk mixture into the bowl.
- Continue folding until the batter shows no trace of flour and the whites and whole eggs are evenly mixed, about 8 additional strokes.
- Immediately pour the batter into the prepared cake pans; bake until the cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.
- Immediately run a knife around the pan perimeters to loosen the cakes.
- Place one pan on a towel and cover the pan with a large plate.
- Using the towel to protect your hands and catch the cake, invert the pan and remove the pan from the cake.
- Peel off the parchment.
- Reinvert the cake from the plate onto the rack.
- Repeat with the remaining cake. Cool cake layers to room temp before proceeding.

Note* I made this cake at someone else's house. This was the only cake pan they had. It still turned out perfectly.

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On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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Come Party With Me: Hoedown - Dessert

partysugar — Wed, 01 Oct 2008 15:00:59 -0700

After a heavy meal of hearty cowboy fare, treat guests at a hoedown to something sweet, seasonal, and bite sized. Pumpkin whoopie pies are the perfect no-mess, nostalgic dessert. These soft, chewy pies are filled with a thick layer of smooth cream cheese frosting. They can be made in advance and require no serving utensils making them ideal for a large party. Pumpkin whoopie pies are also delicious at a bake sale or as a Fall-themed snack. Learn how to make them and read more.

Pumpkin Whoopie Pies
From Everyday With Rachael Ray

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions

Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth.
Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Makes 12 whoopie pies.

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Come Party With Me: Going Away Party - Dessert

partysugar — Wed, 20 Aug 2008 15:00:36 -0700

When a friend moves away, it's nice to let them know how much they'll be missed by hosting a bon voyage fiesta. Keep the theme of the menu - comforting food native to the honoree's new hometown - going with the dessert. Since Kara is moving to Boston, I'll be making this variation of Boston creme pie. These cream-filled cupcakes are perfect: they're crowd-pleasing, individual treats, and Kara can take home the leftovers! To look at the easy recipe that take helps from a cake mix, read more.

Boston Creme Cupcakes
From Sandra Lee

Ingredients

1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Directions

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens.
Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip.
Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze.
Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

Makes 12 cupcakes.

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Come Party With Me: Almost Meatless Thanksgiving - Dessert

partysugar — Wed, 18 Nov 2009 10:15:21 -0800

Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance, read more.

Sweet Potato Pie
From Food Network

Ingredients

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Directions

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Serves 8.

Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.

Candied Pecans

1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F.
Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Makes about 1 cup.

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