Lemon Chiffon Pie

Adapted from From Cook’s Illustrated (Note: the original recipe called for a total of 1 1/4 cup sugar which was way to sweet, so I think cutting down the sugar will help.  Also, I used Meyer lemons from the backyard which are sweeter than regular lemons which may explain why the lemon curd was too sweet.

First made for the Family for Christmas dinner 2015

Graham Cracker Crust

• 1 package graham crackers (9 whole crackers)
• 3 TBSP sugar
• 5 TBSP melted butter
• Pinch saltFOR THE CRUST: Adjust oven rack to lower-middle position and heat to 325°F. Process graham crackers until finely ground, about 30 seconds (about 1 1/4 c. crumbs). Add sugar and salt and pulse until mixture resembles wet sand.Transfer crumbs to 9-inch pie plate or springform pan. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.

Lemon Curd Filling

• (1/2 tsp. unflavored gelatin + 2 TBSP water) X 2
• 4 TBSP water
• 5 eggs (2 whole, 3 separated)
• 7/8 cup sugar (3/4 cup for lemon curd and 1/8 cup for cream cheese filling)
• 1 TBSP cornstarch
• pinch salt
• 1 TBSP grated lemon zest
• 3/4 cup Meyer lemon juice (3 juicy lemons)

• Sprinkle 1/2 tsp gelatin over 2 Tbs water in a small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 tsp gelatin, and remaining 2 Tbs water.  This is for BOTH lemon curd and cream cheese fillings
• Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 3/4 cup sugar, cornstarch and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes. A thermometer should register around 170 degrees.  Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
• Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer.

Cream Cheese Filling

• 1/4 cup heavy cream
• 4 oz cream cheese, cut into 1/2-inch pieces, softened

• Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now empty bowl.
• Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 c. sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over cured, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.  Do not cover with plastic if not necessary as the plastic will stick to the top of the pie

 

Mini coconut banana cream pie with chocolate

I revisited my coconut cream pie recipe for a dinner party. I’ve great success with this pie, and I wanted to see if I could present it Ina prettier way. I used my mini muffin tin and lined them with cups shaped like flowers (made by Wilton). The petals extend above the rim of the tin which allows me to fill them a little more than if I had regular muffin papers. Plus they are easier to pick up. These are just one bite treats, so they are great to bring to casual potlucks. I combined these with my Nutella brownies and mini apple tarts. They came out so cute and sweet. This recipe and technique will be sticking around!

Changes to the original recipe include the addition of almonds to the crust

Yields about 24 mini pies

INGREDIENTS-CRUST
4 graham cracker sheets
1/4 c sugar
1/4 c sliced almonds
1/4 shredded coconut
Pinch of salt
4 tbsp melted butter

INGREDIENTS-FILLING
7oz (half can) coconut milk
1/2 c milk
1/3 c sugar
1/3 c coconut
1/8 tsp salt
2 tbsp corn starch
2 egg yolks
3/4 tsp vanilla
1 tbsp butter
1/2 c chocolate chips
Few tbsp heavy cream

INGREDIENTS-TOPPING
3/4 c heavy cream
2 tbsp powdered sugar
1 tsp vanilla
1/2 c shredded coconut

YIELDS 24 pies

INSTRUCTIONS
Place the crust ingredients into the food processor and pulse till uniform crumbs form and butter is well distributed.
Place about 1 TBSP mixture on the bottom of each well, pressing them gently with the back of a measuring spoon to create a little well.  Place one slice of banana in each pie.
Bake at 325 degrees for 8 to 10 minutes until fragrant and golden brown
While the crust bakes, set up a double boiler with a small sauce pan filled with boiling water under a glass bowl. Place the chocolate and heavy cream in the bowl and allow to melt and incorporate gently
Once the crust are ready, spoon a bit of chocolate into each well to cover the bottom
Next prepare the custard. In a 2 quart sauce pan, gently heat the coconut milk, milk, coconut, salt and half of the total sugar. Keep hot while you beat the egg yolks, cornstarch and remaining sugar in a glass bowl.
Temper the edge mixture by slowly adding about a third of the milk mixture to the egg mixture while whisking constantly. Then add the rest of the milk mixture. Return the mixture to the sauce pan.
Bring the mixture back to a boil while constantly whisking. When bubbles form once you stop whisking and the custard has thickened, turn off the heat. Add butter and vanilla. Taste to adjust seasoning.
Pipe into each well and chill
While waiting for the pies I chill, toast the coconut. Make the whipped cream by whipping
the heavy cream, vanilla and powdered sugar
Pipe the whipped cream on top of chilled pies and then top with toasted coconut