Sunday, August 18, 2013

Blondie Pie

While this one will not really get the vote for the prettiest dessert, it can hold its own when it comes to chewy rich indulgences.  My first thought when coming across this recipe was that this was a blondie bar in a pie form.  However, it turned out to be much like the texture of fudge instead of cake like.

The two things that control the flavor in this pie is the white chocolate and the pulverized cashew brittle.  If you are one that loves nut brittles or pralines, than this is the recipe for you.  You may favor a different type of nut in this recipe, but be aware that other nuts do have a stronger flavor.  The author stated that the cashews were more of a balance with the white chocolate than other types of nuts.

A little slice of this goes a long way, so make sure your sweet tooth is ready for this one. This recipe makes one 10 inch pie.

Blondie Pie
adapted from Momofuku Milk Bar

Ingredients/ Graham Crust
3 tbs milk powder
1 cup plus 2 tbs graham cracker crumbs
4 1/2 tsp sugar
1/4 tsp salt
3 tbs melted butter
3 tbs heavy cream

Ingredients/Cashew Brittle
3/4 cup sugar
1/4 cup plus 2 tbs cashews

Ingredients/Pie Filling
1/3 cup flour
1 tsp salt
1/2 cup heavy cream
5.5 oz white chocolate
4 tbs butter
2 egg yolks
3 tbs sugar
pulverized cashew brittle (recipe included)

To make the crust, blend the milk powder, salt, graham cracker crumbs and sugar together in a medium size bowl.  In another bowl, mix the butter and cream together.  Pour the wet ingredients into the dry and stir until all is damp and no dry powder is left.  The end result should be a crumbly mixture that clumps together with pressure from a spoon or your hand.

Put the crumb mixture into a 10 inch pie tin.  Press crumbs evenly along the bottom and sides of the pan.  Then set aside while you make the other components of the pie.

For the cashew brittle, prepare a pan by lining with a Silpat or wax paper.  Pour the sugar into a small saucepan and place the pan over medium high heat.  Use a wooden spoon and stir constantly until the sugar becomes a dark amber color.  This should take about 3-5 minutes.  Remove from heat and stir in the cashews.  Make sure all are coated.  Then tip the saucepan over the baking sheet and scrape out all the contents using a heatproof spatula.  Smooth out the brittle onto the pan and let cool completely.

Once cool, remove the brittle from the silpat or wax paper.  Then break the brittle into big chunks and run thru a food processor.  Set aside until ready to use.

To start on the filling, take the white chocolate and break it into chunks.  Place it in a microwave safe bowl and add the butter.  Heat in 30 second increments in the microwave, stirring after each time.  Once all has melted, stir until the butter is fully incorporated into the chocolate.

Preheat the oven to 325 degrees.

In another bowl, whisk together the egg yolks and sugar until smooth.  Combine the melted white chocolate mixture with the egg yolks and sugar by stirring together with a wooden spoon. Continue to stir and drizzle in the heavy cream.  Set aside.

Sift together the salt and flour in a separate bowl.  Then mix in the pulverized cashew brittle.  Fold this dry mixture into the wet.

Place the prepared pie tin on a baking sheet and pour in the filling.  Bake for about 30-35 minutes.  When done, the pie will be a dark amber color and be slightly set in the center.  Let cool to room temperature.

Tips and Notes:
1. The recipe strongly recommends using a Silpat.  I used wax paper and had a little trouble peeling it off the underside of the brittle, so if you do not want to have that issue get a Silpat.
2. Use your judgement on the consistency of the graham cracker crust, if you feel it is not moist enough add an additional 1-1 1/2 tbs of melted butter.
3. Should you want to use hazelnuts or peanuts, your sugar to nut ratio of ingredients will be 1/2 cup to a 1/4 cup.
4. The brittle sets up in less than a minute, so act quickly to mix in the cashews and smooth onto the baking sheet.
                          **LAST YEAR: Chocolate Italian Wedding Cupcakes**