History of Pies Pt II - Chocolate S'more Pie

This recipe intrigued me as it involved the making of my own marshmallow cream. I have made marshmallows before and have always enjoyed making it.

Chocolate S'more Pie

Gourmet | November 2006

It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced. Yield: Makes 8 servings Active Time: 45 min Total Time: 7 hr For crust 1 graham cracker crumb crust , baked and cooled completely For chocolate cream filling 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped 1 cup heavy cream 1 large egg, at room temperature for 30 minutes For marshmallow topping 1 teaspoon unflavored gelatin (from a 1/4-ounce package) 1/2 cup cold water 3/4 cup sugar 1/4 cup light corn syrup 1/2 teaspoon vanilla Vegetable oil for greasing Special equipment: a candy thermometer Make chocolate cream filling: Make graham cracker crumb crust and reserve. Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full). Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. Brown topping: Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Pie Time USA - Crust

So it is that time of year and I am about to start baking me some pies. What follows are the recipes for the 3 pies I am making this year and the crust that I have made each year for the past 3. Easiest and flakiest crust ever.

This crust is a breeze because it uses vodka as part of the liquid which makes the dough pliable but doesn't make it gummy on baking.

odka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

For one 9-inch Single-Crust Pie

1 1/4	cups unbleached all-purpose flour (6 1/4 ounces)
1/2	teaspoon table salt
1	tablespoon sugar
6	tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4	cup chilled solid vegetable shortening , cut into 2 pieces
2	tablespoons vodka , cold
2	tablespoons cold water

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

If going to blind bake:
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Cookies Aren't the Only Things That Start With C

So it has been a bit of a time since I have posted any recipes so here you get 2 more of our family favorites (with stories).

First story and recipe:

The Cookies!!!! - Described by some as "The Best Chocolate Chip Cookies"

This is a recipe I have made somewhere around 1000 times (I am not entirely sure that is even an exaggeration). The recipe comes from the first cookbook I ever owned (I now own over 150) - The Betty Crocker Cookbook. I first started making this cookies in 1992 when I shared an apartment with my friend Dan. They received raves and I have used them as my staple cookie recipe since. There is a bit of an art to them and one of the measurements is haphazardly guessed but they are great.

Heat oven to 375 degrees

Ingredient List:

2 sticks butter softened (I really only keep them out for about 30 minutes at most and often forget to soften them at all - I like cold fat)

3/4 cup brown sugar

3/4 cup sugar

1 large egg

2.25 cup all purpose flour (I use the measuring cup straight so in baking terms I end up with a touch more flour than the recipe really calls for but it works)

1 tsp baking soda

1/2 tsp salt

~2 or so cups of chocolate chips (this is where it is art I guess. I have NEVER measured out the chips for the recipe, the recipe itself actually only calls for 1 cup. I actually use a lot, I mean a lot a lot!, basically the dough is at a point where it still binds but has a boat load of chips in it - confused yet?)

Steps:

- cream butter and sugars in mixer until smooth

- add egg and mix until incorporated

- sift remaining dry ingredients and add a bit (1/3) at a time until fully incorporated

- add chocolate chips and mix

- I then use a scoop about 1.25 tbspish and scoop all the cookies out onto sheets

- I then hand roll each of the cookies into a perfectish ball and place them on the sheets to cook

- bake until done (between 8 and 10 minutes but will depend on oven)

- remove from oven and cool

- Enjoy!

Recipe #2 and Story #2:

When the wife and I first started shacking up she came with this recipe. Originally the recipe called for meat and Kahlua. Keeping a kosher household and not having a bottle of Kahlua on hand I made a couple of adjustments. This is a recipe that I use and make often (freezes great). Definitely something that I make for parties (ALL parties).

Ingredients:

2 onions - diced

1 green or red or yellow pepper - also diced

2 tbsp oil

1 can (28oz) diced tomatoes - drained

1 can corn - drained

1 can black beans - drained

1 can kidney beans - drained

2tbsp tomato paste

3 tbsp chili powder (cut amount in third for kid friendly)

1 tsp cumin (cut amount in third for kid friendly)

1 tsp cayenne pepper (cut amount in third for kid friendly)

2 tsp oregano

2 tsp salt

- Sweat down onions and pepper.

- add rest of ingredients and bring to boil

- simmer for 30 minutes or so - works great in slow cooker

- enjoy!