i love pie season
yes, it's pie season now
My top 10 pies from favorite to least (although I like them all, of course)
1: French Silk, 2: Pecan, 3: Peach, 4: Pumpkin, 5: Coconut Cream, 6: Chocolate Chess, 7: Buttermilk, 8: Butterscotch, 9: Blueberry Crumb, 10: Apple Crumb
I’m so sorry but don’t talk to me about key lime.
a new (long, but worth it) recipe:
Caramelized White Chocolate French Silk Pie
This is what you make for someone you really, really like (yes, that person can be you). It’s a no-bake mousse-like-but-thicker white chocolate filling topped with a big swoosh of whipped cream, plus a (baked) flaky all-butter crust. I’m going to be honest with you: there are a lot of steps. But the final product is worth the hassle. AND: you can cut down on the annoyance by making the pie crust one day and the rest of the pie the next day. Better yet: keep unbaked pie dough in your freezer at all times.
for the crust
½ cup (1 stick, 113g) cold unsalted butter
3 tablespoons ice water
1 cup (130g) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 tablespoon cold heavy cream
for the caramelized white chocolate
6 oz (170g) chopped white chocolate (*not* white chocolate chips - it won’t work)
for the whipped cream
11/2 cups cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
for the filling
4 room temp large eggs
¾ cup (150g) granulated sugar, divided
1/2 cup (1 stick, 113g) room temp unsalted butter
21/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
the how to: crust (part 1)
Cut your butter into ½” chunks. Place the butter chunks on a plate and pop the plate in the freezer to chill out for 5 minutes. Add some ice cubes and about ½ cup of water to a liquid measuring cup. In a medium bowl, whisk together the flour, granulated sugar, and salt. Using your fingertips, work the butter chunks into the flour mixture until sandy. But don’t overdo it! The largest pieces should be the size of black beans. Pour in the heavy cream and 3 tablespoons of ice water. Stir with a rubber spatula, then knead with your hands until it holds together. If the dough feels too dry, you can add some more ice water, a tablespoonful at a time, until it comes together.
Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least an hour or freeze for at least half an hour before using.
the how to: caramelized white chocolate
Preheat the oven to 250 degrees F. Spread the chopped white chocolate out evenly on a rimmed baking sheet. Bake for 10 minutes, then remove the baking sheet from the oven and stir/spread the chocolate around with a rubber spatula (make sure to scrape the pan when you stir so it caramelizes evenly). Continue to bake for an additional 20-40 minutes, stirring every 10 minutes, until the chocolate is deeply golden colored. Note: don’t be afraid if after the first couple of turns it looks weird/chalky - it will smooth out when it’s caramelized. Scrape the caramelized chocolate into a medium-sized bowl and set aside until needed.
the how to: crust (part 2)
Raise the oven temperature to 375 degrees F. Roll out your pie crust to an 11-inch circle. Transfer the dough to a 9-inch pie plate. Fold the excess under (it might take a couple of folds) so the edge of the crust lines up with the edge of the pie plate. Prick the bottom of the crust all over with a fork. Freeze it for 30 minutes.
Place a piece of parchment paper inside the pie crust and fill it with pie weights or dried beans. Place the pie plate on a rimmed baking sheet. Bake for 25 minutes. Remove the pie weights, return the crust to the oven, and bake for 10 to 15 minutes more, until light golden brown. Set aside on a wire rack to cool completely. Turn off the oven.
the how-to: whipped cream
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 minutes. Transfer the whipped cream to a medium bowl, cover with plastic wrap, and put it in the fridge for later. Wipe out the stand mixer bowl and set it aside.
the how to: filling & assembly
In a medium saucepan, bring 2 inches of water to a gentle simmer over medium-low heat.
Put the eggs and 1/2 cup (100g) of the granulated sugar in a medium heatproof bowl and whisk until smooth. Place the bowl over the gently simmering water. Hold on to the side of the bowl with an oven-mittened hand. Stir continuously (Really, continuously! We don’t want our eggs to scramble!) with a spatula until the egg mixture reaches 160ºF when measured with a candy or instant-read cooking thermometer (about 5 minutes if you don’t have a thermometer). Remove it from the heat and set aside to cool for at least 20 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the remaining ¼ cup (50g) of granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Switch to the whisk attachment. Add the cooled egg mixture, vanilla extract, and kosher salt. Beat on medium-high speed until slightly thickened, about 5 minutes. Add the cooled white chocolate mixture and beat on medium-high speed for 2 more minutes. Using a spatula, gently fold in 1 cup of the chilled whipped cream mixture.
Plop the filling into the prepared pie crust and spread it out into an even layer. Chill for at least 4 hours. Top with the rest of the whipped cream just before serving.
Store in the fridge, covered, for up to 2 days.
sunday secrets from the cutting room floor:
“My boyfriend and I aren’t on the same page about having kids and I worry about it”
“I can’t decide if I should quit my job”
“Can’t stand my roommates, but also can’t afford to live alone”
“I moved across the country and I am feeling really homesick”
“I think I’m in love with my best friend (romantically) but I don’t want to lose her”
“I’m worried freelance won’t work out and I won’t get another job”
“I’m scared of taking my first vacation from work since starting years ago”
“Trying to get pregnant is so exciting and terrifying all at once”
“I’m too scared to act on my crush but it is still so fun”
“I’ve been so anxious while nothing is wrong and I feel like I can’t enjoy life”
weekly abortion affirmation:
You don’t owe anyone an explanation for your abortions.
baking tip of the week:
It’s easier to separate cold eggs! If you need egg yolks and/or egg whites at room temp, separate them first.
my current fave pic of Otie:
some notable (and less notable) things
If you need information about accessing abortion care, you can always visit www.ineedana.com, a simple, up-to-date, and localized source of information for people seeking abortions! Their goal is to make it as easy as possible for people to find the information and resources that apply to them, without having to sift through a lot of noise or, worse, misinformation and stigma from anti-abortion organizations.
I watched the sappy/romantic holiday movie Ghosts of Christmas Past this week - 7/10. If you have sappy/romantic holiday movie recommendations, please let me know.
It’s election day! You can visit vote.org to see what’s on your ballot, find your polling location, track your ballot, and more. I’m voting for people who have abortions and I hope you’ll join me <3
These Phenomenal x The Sweet Feminist beauties are back for the season.
I can’t wait to see you all at Bold Fork Books this evening (Tuesday) for our cookie-mix making and feelings chat! And if you couldn’t get a ticket: I’ll be there signing books for awhile starting at 3pm, feel free to stop by and say hi!
xoxo,
your favorite becca