I’d like everyone to know that when I made this pie the other day, I had just returned home from the eye doctor, and my pupils were so dilated my eyes were practically all black, and any amount of light literally BURNED, I was like a damn vampire. However, I made the mistake of mentioning this pie, created by Erin McDowell and originally found here, to my siblings when I came across the recipe, and they wouldn’t take no for an answer. So, as a result, I baked this pie in a kitchen as dark as I could make it, squinting the entire time. And STILL, it was fabulous, which is probably mostly a credit to Erin’s recipe, but also I LITERALLY blind-baked a pie so there’s that. Someone please tell me I’m funny…pls.
Anyway, this past Easter weekend was full of food and also rainy weather, which wasn’t so great for the spring-y holiday, but made it extra cozy for me while holed up cooking and baking for 16 people with my mom! In addition to the dinner classics like ham, scalloped potatoes, and such, I made 2 different spring desserts: a pavlova, like this one I wrote about last week, and also another almond cake, which I wrote about here! Both are good desserts to make the night before, since the pavlova can dry in the oven overnight, and the cake is covered in a glaze that keeps it moist. We all ate lots of food and Easter candy, which is exactly what you’re supposed to do, and now that the day is over, catch me scooping up all the discounted Peeps at CVS am I right?? But back to the present, let’s get baking, shall we?
Here are 5 things to be happy about at the beginning of this week!!
ONE. Appreciating the good fortune of loved ones.
TWO. Ghost stories and marshmallows by the fire.
THREE. Stained glass.
FOUR. Feeding your mind.
FIVE. Downspouts after a rain.
MAKES: 1 9 inch tart
PREP TIME: 30 minutes
BAKE TIME: 20-24 minutes
INACTIVE TIME: 1 to 2 hours or overnight
COOKIE CRUST INGREDIENTS
6 Tbsp unsalted butter, softened
½ cup light brown sugar
¾ tsp vanilla
1 egg yolk
1 + 2/3 cup all purpose flour
½ tsp kosher salt
½ cup chocolate chips
COOKIE CRUST STEPS
ONE. Grease a 9-inch tart pan with cooking spray. Place the prepared pan on a baking sheet, and make sure that you have enough room in both your freezer and fridge for later.
TWO. In the bowl of a stand mixer, cream the butter and brown sugar together until light and fluffy, about 3 minutes. Add the vanilla extract and the egg yolk, then mix to combine.
THREE. Carefully add the flour and salt, then mix until incorporated. The mixture will be crumbly, but should stick together when squeezed. At this point, stir in the chocolate chips so that they’re uniform, then press the dough into the prepared pan, making sure it’s even on all sides.
FOUR. Place the tart shell in the freezer and let it chill while you preheat your oven to 350ºF.
FIVE. When it’s ready to bake, prick the bottom and sides of the dough with the tines of a fork, then bake until the crust is lightly golden brown, between 20 and 24 minutes. Set aside to cool completely while you make the filling.
1/3 cup cool water
1 Tbsp powdered gelatin
1¼ cup heavy cream
1/3 cup granulated sugar
1 Tbsp vanilla bean paste (or 1 vanilla bean)
ONE. Mix the cool water with the gelatin in a small bowl, and allow to bloom for at least 5 minutes.
TWO. In a small saucepan, heat together 1 cup of the heavy cream, sugar, and vanilla, stirring until the sugar dissolves. Add the bloomed gelatin and heat until that too dissolves, about another minutes.
THREE. Pour the heated cream mixture into a large glass measuring cup or bowl with a spout. Stir in the remaining heavy cream and milk. Carefully pour the cream mixture into the cooled crust, and transfer the whole pie to the fridge. Chill for at least 1 hour, up to overnight, until the panna cotta filling is completely set.
1 cup heavy whipping cream
1 Tbsp granulated sugar
1 tsp vanilla extract
Chocolate chips/ cookies for decorating
ONE. In the bowl of a stand mixer, whip the heavy cream, sugar, and vanilla together until medium soft peaks form, about 3 to 4 minutes.
TWO. Generously pile the whipped cream onto the center of the pie, and smooth out as desired. Sprinkle with chocolate chips, shavings, or mini cookies as desired.