Pie #28 – Foggy Bottom Lemon Curd Pie

Today was a day of labor. I mowed the lawn (a downside of the American Dream, especially in 98 degree heat) and did a lot of plant pruning. But hey, the yard looks nice and the work to get there further motivated me to cook dinner for my lovely wife, and to create pie number 28, the Foggy Bottom Lemon Curd Pie.

Foggy Bottom Lemon Curd Pie = Yum

This is a non-bake pie, but I did a sweet crust from scratch, courtesy of the 500 Pies and Tarts cookbook. It didn’t come out that great and I’m not sure why. I mean, the crust doesn’t look great but I’m sure it’ll taste really good. The edges retreated a bit and the fluting, that looked so wonderful in dough (thanks Claudius Rex!), ended up disappearing. The filling is from a recipe at cooks.com. The original recipe is actually called Black Bottom Lemon Curd Pie, but I can never find chocolate nilla wafers. So I did my own crust and changed the name of the pie. Plus I used a glass pie dish and when the pie is frozen it actually has a foggy bottom. Is that bad?

The crust!:

1 cup all-purpose flour

1/8 tsp. salt

1 quarter cup granulated sugar

1/2 cup cold, unsalted butter (that’s one stick of butter)

1 large egg yolk

1-2 tsp. ice-cold water

Combine the flour, salt and sugar in a medium sized bowl. Cut the butter into small chucks and add to the flour mixture. Using a pastry blender or two knives in a criss-cross motion, blend the butter into the mixture until it has the consistency wet sand (sweet, delicious wet sand)with a few pea-sized pieces remaining.

Using a fork or whisk, beat the egg yolk and the water. Pour the egg mixture over the flour, stirring only until the mixture becomes moist. The dough should stick together and be able to hold the form of a ball. Cover the dough with plastic wrap and flatten into a disk. Chill in the fridge a minimum of 30 minutes.

To roll it out, I used a cloth dinner mat. Flour the surface, cover the dough with your plastic wrap and roll out into a 9 inch circle. I was able to pick up the crust and transfer to my pyrex pie dish. You can also just slide it from the cloth surface to the pie dish. Trim or fold the excess under the edge of the crust and flute. Place a pie weight or beans in tin foil over the center of the crust.

Bake at 350 degrees for 10 minutes. Remove the weight from the crust and bake an additional 5-7 minutes or until the edges are golden brown.

The filling!:

1/2 stick of unsalted butter

1/3 cup of fresh lemon juice (that’s 2 large lemons)

Lemon zest from 1 large lemon

3/4 cup sugar

1/8 tsp. salt

3 large eggs

1 pint of vanilla ice cream

Melt the butter. Stir in the lemon juice, zest sugar and salt. Cook until the sugar is dissolved. Beat the eggs (don’t just yell at them); gradually blend in the lemon mixture into the eggs. Return to heat. Cook over LOW heat an additional 2-3 minutes or until the filling starts to thicken. Do NOT allow to boil. Remove from heat, allow to cool and then chill in the fridge for 15 minutes or so.

Nuke your ice cream for about 15 seconds in the microwave and slather along the bottom of your crust. Use the whole pint. Remove the cooled lemon curd from the fridge and place over the top of the ice cream. Freeze for about 6 hours. Or until you can’t stand it anymore and must have a piece. You can add shaved chocolate as a garnish if you’re feeling it but it isn’t necessary.

It’s very tasty. The lemon is a nice partner to the vanilla ice cream. It’s just a pain to cut a piece of solid ice cream and lemon curd. I recommend a heated knife to cut yourself a piece. Or you can just brutalize it with a large spoon.

Pie #27 – Cherry O Cheese Pie

If a cherry pie and cheescake married, you would get pie #27. It’s very simple to make; the biggest challenge should you choose it, is the pie crust. This one is from Sharon, a creative that I have the pleasure of working with.

Pip pip cherry o, fork up and all that

The crust!:

16 -20 graham crackers

5 tbsp. butter, melted

3 tbsp. sugar

1/4 tsp. salt

Pre-heat oven to 350 degrees. In a food processor, blend the graham crackers until fine. Add butter, sugar and salt and mix until blended. In a 9 inch pie plate, spread the mixture along bottom and sides of pan. Bake for approx. 15 minutes. Transfer to wire rack and let cool.

The filling (super easy)!:

1 block (8oz.) cream cheese

1 can Eagle brand sweetened condensed milk

1/3 cup of lemon juice (about 2 1/2 if you go fresh squeezed)

1 tsp. vanilla

1 can cherry pie filling (or make your own, unlike me)

Blend all ingredients except the cherry pie filling until creamy. Put filling in a prepared graham cracker crust. Chill then add a can of Comstock cherry pie filling and chill until you serve it.

I love the combination of cream, tart cherries and the graham cracker crust adds good texture. Thanks Sharon:) This pie is in the very tasty range.

Pie #5 – Pumpkin Chiffon Pie

First off, Happy Holidays! I hope that whoever reads this had a lovely holiday with family and friends. On Christmas Eve, our house hosted a small group of friends and neighbors and an abundance of munchies was shared. Aside from seafood linguini, crabcakes, crab legs, and shrimp, there was pie:)

Pumpkin Chiffon is nothing more than whipped cream and pumpkin butter pie. But man is it yummy!

To put this one together you need:

1 jar (11 oz.) of New Canaan Farms pumpkin butter

1 5.8 oz. box of Instant vanilla pudding ( i didn’t have enough so I added a couple of tblsp of vanilla yogurt too)

1 pt. heavy whipping cream

graham cracker pie crust

nutmeg and chopped pecans

Mix the pumpkin butter and vanilla pudding mix into a 2 qt. bowl. Using an electric mixer, add the whipping cream into the mixture until it forms stiff peaks. Pour into the pie crust and chill for at least an hour before serving. Garnish with nutmeg and pecans. Voila! Christmas Eve desert for friends! And now 365 days till Christmas…

Pie #4 – Grasshopper pie

Shopping for ingredients on this one was a lazy and expensive proposition. Lazy because I decided to buy ready-made crust. Expensive because of the liqueur that I only needed a couple of tablespoons of.

The pie calls for 1 1/3 cup whipping cream 4 egg yolks, 3/4 cup super-fine sugar (what is super-fine?), 1 tbsp creme de menthe, 1/3 cup creme de cacao, and 1 1/2 tbsp gelatin.

you whisk 1/3 cup whipping cream, gelatin, yolks, liqueur, and super-fine sugar over medium low heat for about 4 minutes. Pour into metal bowl and set in a larger bowl that’s filled with ice and cold water. That gets the mix to thicken. Stir periodically for about 10 minutes to set.

Pore the remaining whipping cream into a bowl and with an electric mixer, mix till cream is stiff. Fold whipping cream into the cold mixture until everything is well combined. Pour into crust and refrigerate for three hours until set. Garnish with mint chocolate flakes.

Then eat part of remaining mint chocolate bar as reward:)

Pie #2 – Mud Pie

I need to adjust my routine in order to work on the pies. My wife went shopping to pick up the ingredients I didn’t have. And for that I thank her.

A mud pie is nothing more than a cold fudge sunday in graham cracker crust. So very easy to make and quick too. It took about 30-45 minutes to put it together.

Blend a cup of graham cracker crumbs into a half stick of melted butter and form the crust into a 9 inch pie pan. Bake 15 minutes. Let cool completely. Your house will smell yummy. Spoon in a cup and a half of softened chocolate ice cream as a layer. Then layer a cup and a quarter of fudge sauce on top of that. Garnish the top with a quarter cup of slightly toasted almond chips on top. Wrap loosely with cellophane, separating the plastic wrap from the filling with toothpicks. Let set in the freezer. Make sure the surface is even:) Otherwise your frozen pie will list to the side.

The pie is quite rich and small slices are recommended:)