Mississippi Mud Pie

This recipe has multiple components and requires different rounds of chilling, so plan accordingly. Easiest to make it the day before and refrigerate it overnight.

CRUST
25 cookies (roughly 5.5 ounces) of Nabisco Famous Chocolate Wafers (or other chocolate wafer cookies), broken into coarse pieces
4 tablespoons unsalted butter, melted

BROWNIE LAYER
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar (or other high-quality bittersweet chocolate), chopped fine
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1-1/2 tablespoons Dutch-processed cocoa powder
2/3 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons all-purpose flour

TOPPING

10 chocolate wafer cookies (2 ounces)
2 tablespoons confectioners' sugar
1 tablespoon Dutch-processed cocoa powder, sifted
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

MOUSSE
6 ounces Dove Silky Smooth Milk Chocolate (or other good-quality milk chocolate)
1 cup heavy cream, chilled and divided
2 tablespoons Dutch-processed cocoa powder
2 tablespoons confectioners' sugar
1/8 teaspoon salt


1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees. Process cookie pieces in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of 9-inch pie plate. [An 8-inch pie plate may be used if it's a deep one.] Bake until fragrant and set, about 10 minutes. Transfer to wire rack.

2. FOR THE BROWNIE LAYER: ­Combine chocolate, butter, oil, and cocoa in bowl and microwave at 50 percent power, stirring often, until melted, about 1½ minutes. In separate bowl, whisk sugar, eggs, vanilla, and salt until smooth. Whisk in chocolate mixture until incorporated. Whisk in flour until just­combined.

3. Pour brownie batter into crust (crust needn’t be cool at this point). Bake pie at 325-degrees until edges begin to set and toothpick inserted in center comes out with thin coating of batter attached, about 25 minutes. [You want an internal temperature of around 180-degrees F for a fudgy brownie layer]. Transfer to wire rack and let cool for 1 hour, then refrigerate until fully chilled, about 1 hour longer.

4. FOR THE TOPPING: Meanwhile, line rimmed baking sheet with parchment paper. Place cookies in zipper-lock bag, press out air, and seal bag. Using rolling pin, crush cookies into ½- to ¾-inch pieces. Combine sugar, cocoa, salt, and crushed cookies in bowl. Stir in melted butter until mixture is moistened and clumps begin to form. Spread crumbs in even layer on prepared sheet and bake until fragrant, about 10 minutes, shaking sheet to break up crumbs halfway through baking. Transfer sheet to wire rack and let cool completely.

5. FOR THE MOUSSE: Once brownie layer has fully chilled, microwave chocolate in large bowl at 50 percent power, stirring often, until melted, 1½ to 2 minutes. Let cool until just barely warm and registers between 90 and 100 degrees, about 10 minutes (if the chocolate is warmer than 100-degrees, it will deflate the mousse).

6. Microwave 3 tablespoons of the cream in small bowl until it registers 105 to 110 degrees, about 15 seconds. Whisk in sifted cocoa until homogeneous. [At this point, I like to give the mixture a run through the food processor or with an immersion blender to make sure it's completely smooth and incorporated; otherwise, you'll end up with teeny, tiny clumps of cocoa powder in the finished mousse]. Combine cocoa-cream mixture, sugar, salt, and remaining cream in bowl of stand mixer. Fit mixer with whisk and whip cream mixture on medium speed until beginning to thicken, about 30 seconds, scraping down bowl as needed. Increase speed to high and whip until soft peaks form, 30 to 60 seconds.

7. Using whisk, fold one-third of whipped cream mixture into melted chocolate to lighten. Using rubber spatula, fold in remaining whipped cream mixture until no dark streaks remain. Spoon mousse into chilled pie and spread evenly from edge to edge. Place a piece of plastic wrap directly over and touching the surface of the mousse (to prevent a skin from forming). Refrigerate for at least 3 hours or overnight. Remove plastic covering. Sprinkle with topping. Serve.

Alternatively, remove plastic wrap and pile high with a stabilized, sweetened whipped cream**. Sprinkle topping over whipped cream peaks. Serve. 

[Note: the topping will soften the longer it is in contact with either the mousse or whipped cream, so it's best added right before serving].

***A quick and easy stabilized, sweetened whipped cream:

Melt about 10-15 mini marshmallows in the microwave for about 5-10 seconds at full power (you don’t want them crunchy and hard–that means you’ve overheated them–you want them bulbous and ballooned and just barely melted); add to 1 cup of chilled heavy whipping cream with a rounded tablespoon of sugar and 1/2 teaspoon vanilla; whisk/beat until peaks form.

Chocolate Cream Pie

I first started making cream pies when we moved in to our apartment in Fairfax, Virginia and our oldest son, Michael, was not even a year old. This recipe has remained one of my favorites since then. As with any recipe, the better the quality chocolate you use, the better the results.

Serves 8 to 10.

Filling
1/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
6 ounces bittersweet chocolate, chopped fine
3 tablespoons unalted butter, cut into 3 pieces
2 teaspoons vanilla extract

1 fully-baked single-crust pie shell

Whipped Cream Topping
1 cup heavy cream
1 tablespoon confectioners' sugar


1. FOR THE FILLING: Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in milk until incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 8 to 10 minutes. Cook 30 seconds longer; remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2½ hours or up to 24 hours.

2. FOR THE TOPPING: Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Spread whipped cream evenly over chilled pie and serve.

Apricot-Raspberry Pie

This is a tart, juicy pie that screams of bright, Summer flavor! One of my favorites!

DOUBLE-CRUST PIE DOUGH
Makes enough for a bottom and top crust for one 9-inch pie.
(This is my go-to pie crust recipe).

2-1/2 cups (12-1/2 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
10 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
4 to 12 tablespoons ice water

Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, abut 10 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.

Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time until it does.

Turn the dough onto a sheet of plastic wrap and flatten into two 4-inch disks. Wrap the dough disks separately and tightly in plastic wrap and refrigerate for about 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.

Roll one disk of dough into a 12-inch circle and fit it into a pie plate. Trim, fold, and crimp the edge of the dough. Wrap the dough-lined pie plate loosely in plastic wrap and place in the freezer until the dough if sully chilled and firm, about 30 minutes, before using.


FILLING

4 cups (624 grams), about 1-1/3 pounds, sweet, ripe apricots, pitted and quartered
2 cups (250 grams), about 1/2 pound, fresh or unthawed frozen raspberries
1/2 cup (100 grams) sugar, adjusted for sweetness of fruit and to your taste
A small grating of freshly ground nutmeg
1/3 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1 to 2 tablespoons Cointreau or other liqueur (optional)
1/3 cup (48 grams) flour
1 to 2 teaspoons quick-cooking tapioca
1 recipe double-crust pie dough
1/2 tablespoon butter
1 to 2 teaspoons sugar, for sprinkling on top of the pie
1 egg white plus 1 tablespoon water, fork beaten for brushing top of pie

Preheat the oven to 425 degrees F.
Put cut apricots, raspberries, sugar, nutmeg, salt, lemon juice, optional Cointreau, flour, and tapioca in a big bowl and mix lightly.
Roll out the bottom dough and place in your pie pan. Add fruit filling and dot the top with little pieces of butter.
Roll out remaining dough, lay over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp.
Lightly brush some of the egg white wash over the entire pie, including the edges.
Bake for 15 minutes at 425 degrees F. Reduce the heat to 375 degrees F and bake for an additional 30 minutes. Open the oven and quickly sprinkle the top of the pie with sugar. Close the oven and continue baking for another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents or lattice. If the top of the pie looks like it is browning too quickly, cover the top of the pie with a piece of foil, turned shiny side down , with a vent torn in the middle.
Remove the pie from oven and cool completely so that the filling has a chance to set up.

Pecan Pie

This is the first pie I ever attempted. I made it for my first Thanksgiving as a new bride. I still occasionally make it. It's super-easy. It's a recipe from the first cookbook I ever bought (when I was a college student) called "Classic American Food Without Fuss."

1 piecrust (I like homemade best of all)
3 large eggs, lightly beaten
1/2 cup light corn syrup
4 tablespoons salted butter, melted
pinch of salt
1 cup packed dark brown sugar
2 teaspoons pure vanilla extract 

1 pound pecan halves, roughly cut or broken up and toasted (additional pecans can be used to decorate the top of the pie, if desired)


Preheat the oven to 400 degrees. Fit the crust into a 9-inch deep dish Pyrex pie plate. Crimp the edges with the tines of a fork. (No need to parbake or prebake; raw crust is fine—just be sure to chill it thoroughly in the freezer for ½ hour or longer before pouring in filling and placing in oven).

Mix everything but the pecans together well (I like to beat it for a minute with an electric beater to smooth it out and build some volume), then stir in the nuts and pour filling into the piecrust. Arrange the reserved pecan halves on top decoratively.

Bake for 15 minutes at 400-degrees, then lower the heat to 350 degrees and bake for 45-55 minutes. If it looks like the crust is getting too dark, cover it with a strip of foil. (I cover with foil from the very beginning of the baking process, removing the foil towards the end just long enough for the crust to brown). The pie is ready to be removed from the oven when the internal temperature reaches 185 degrees. 

Transfer the pie to a rack to cool for at least 4 hours so that the pie filling can set properly. (Do not attempt to cut or eat any sooner than 4 hours after it comes out of the oven or it will be a runny mess.)

To speed up the process, allow the pie to come to room temperature and then place in the fridge. Remove from fridge about an hour before serving so it's not cold when you eat it! 

Coconut Cream Pie

One of my favorite pies of all time.

Filling:

1 (14-oz) can coconut milk (NOT cream of coconut)

1 cup whole milk

1/2 cup unsweetened shredded coconut (the filling will set up better when you use unsweetened and the overall taste will be more balanced)

2/3 cup sugar

1/4 teaspoon salt

5 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

1-1/2 teaspoons vanilla extract

Topping:

1-1/2 cups heavy cream, chilled

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 tablespoon unsweetened shredded coconut, toasted

For the filling: Bring the coconut milk, milk, shredded coconut, 1/3 cup of the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.

As the milk mixture begins to simmer, in a separate bowl, whisk together the egg yolks, remaining 1/3 cup of sugar, and cornstarch until smooth.

Slowly whisk about 1 cup of the simmering milk mixture in to the yolks (to temper). Then, slowly whisk the tempered yolks into the simmering milk mixture and reduce the heat to medium. Whisking constantly, bring the mixture to a simmer an cook until thickened and a few bubbles burst on the surface, about 30 seconds. Off the heat, whisk in the butter and vanilla.

Pour the warm filling in to the baked, cooled pie crust. Lay a sheet of plastic wrap flush to the surface of the filling to prevent a skin from forming and refrigerate until cold and firm, at least 3 hours.

For the topping: Just before serving, whip together the cream, sugar, and vanilla in a chilled bowl until soft peaks form. Spread the whipped cream attractively over the top of the pie and sprinkle with the toasted coconut.

Graham Cracker Crust

1-1/4 cups graham cracker crumbs (about 8 crackers run through your food processor)

5 tablespoons unsalted butter, melted

2 tablespoons sugar

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Toss the graham cracker crumbs, butter, and sugar together thoroughly with a fork. Pour the crumbs into a pie plate.

Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and side of the pie plate. Bake until the crust is fragrant and beginning to brown, 15 to 20 minutes.

For a printable version of this recipe, go here.

Mini-Gingerbread Pumpkin Pies

Makes 12 mini pies.

This recipe is a spin on traditional  pumpkin pie. Not overly sweet, it  gracefully combines the classic holiday flavors of gingerbread and pumpkin. These pies taste best when allowed to cool to room temperature before eating.


To Make Mini-Pies:
Preheat oven to 375 degrees; coat two 12-cup standard-size muffin tins with nonstick spray. Roll Flaky Pie Dough into two 15-inch circles; cut six 5-inch circles from each (a 5-inch circle biscuit cutter or cookie cutter works well for this) and transfer into tins, arranging 6 in each tin so dough isn’t touching (you’ll be using every other muffin cup). Gently push each circle of dough down into the muffin cups and up the sides like you would if you were transferring dough to a pie tin. Trim edges to 1/4 inch, and press with a fork around the edges for decoration. Prick bottom of shells, chill 15 minutes and blind bake.

(For blind baking these minis, foil cupcake liners are ideal. Place 1 liner in each shell, fill with dry rice or beans, and bake 10 minutes. Remove liners and bake an additional 5 minutes. Remove pans from oven; cool 10 minutes before filling with pumpkin pie filling.)

Fill shells with 1/3 cup pie filling; bake for 20 minutes. Sprinkle 1 to 2 teaspoons streusel over each pie; bake until set in center, 5 to 10 minutes. (Watch pie crust edges carefully; if they start to get too brown, cover them with little strips of tinfoil). Remove from oven, cool to room temperature.

For Pie Dough:
3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, cold, cubed
1/2 cup shortening, cold, cubed
3/4 – 1 cup ice water
1 teaspoon white distilled vinegar

Stir flour, sugar, and salt together in a large bowl. Using a pastry blender, cut in the butter and shortening until it’s the size of peas.

Combine water and vinegar, then add to flour-butter mixture, stirring with a fork until dough holds together. Form into a ball, divide in half, flatten each half into a disk, and wrap in plastic. Chill for at least 1 hour before rolling.

For Pie Filling:
2 eggs
1/2 cup packed light brown sugar
1 tablespoon molasses
1 (15-oz.) can pumpkin puree
1 tablespoon grated fresh ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup heavy cream

Whisk eggs, brown sugar, and molasses together in a bowl until combined. Add pumpkin puree, ginger, pumpkin pie spice, and salt, and stir until blended.

Stir in cream until mixture is smooth.

For the Streusel Topping:
1/4 cup crushed gingersnaps
2 tablespoons chopped pecans
2 tablespoons chopped crystallized ginger
2 tablespoons unsalted butter, melted

Combine gingersnaps, pecans, crystallized ginger and butter in a bowl until gingersnaps are saturated with butter.

For a printable version of this recipe, go here.

Easter Dinner Menu

I make a different meal every Easter. This is the menu I created for Easter 2010.


Crescent Rolls

Virginia Honeybaked Ham with Pineapple Glaze

Asparagus Bundles with Fresh Mozzarella Rounds & Prosciutto Dressing

Potatoes & Leeks Au Gratin

Individual Corn Souffles

Flourless Chocolate Torte

Lemon Pie with Brown Sugar Meringue

CRESCENT ROLLS
This is one of my all-time favorite roll recipes! The recipe comes from the Lion House, an historic restaurant in Salt Lake City, Utah.

2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter
2 teaspoons salt
2/3 cup nonfat dry milk (use powdered, not flaked)
1 egg
6 cups all-purpose flour
butter, melted

In the large bowl of a stand mixer, mix yeast and water and let stand 5 minutes. Add sugar, butter, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough is formed. (I start mixing with a paddle attachment and then switch to the dough hook for the last couple of cups of flour. I run the mixer on medium-high for 2 or 3 minutes at the very end until the flour is completely incorporated, the dough is super-smooth, and the dough pulls away from the sides of the bowl.)

Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until dough doubles in bulk (usually about an hour). Punch down; divide dough into thirds.

Prep 3 baking sheets with parchment paper and set aside. Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on baking sheets with the point on the bottom. Repeat with remainder of dough.

Brush tops with melted butter. Let rise an additional hour, or until doubled in size. Bake at 400 degrees for 12-15 minutes or until light golden brown.

For a printable version of the above recipe, click here.



PINEAPPLE GLAZE FOR HAM
This is a recipe from my mother-in-law. It’s a family tradition we’ve continued at our own table.

1 (20-oz) can crushed (or tidbit) pineapple in juice
1 cup pineapple juice (this comes from the canned pineapple—when draining, you’ll get almost exactly 

    a cup of juice; you can supplement with a little water, if needed)

1/2 cup sugar
2 tablespoons cornstarch
cinnamon to taste (about ¼ tsp)

Drain pineapple juice into a small saucepan and set pineapple aside. In the saucepan, whisk pineapple juice with sugar, cornstarch, and cinnamon. Bring to a boil, stirring occasionally, until mixture thickens. Remove from heat immediately. Stir in reserved pineapple. Serve warm or at room temp.



ASPARAGUS BUNDLES WITH PROSCUITTO DRESSING
These are best when served immediately out of the broiler.

1 pound asparagus spears, trimmed
1/2 cup prosciutto, sliced (2 oz.)
1/2 cup apple cider vinegar
1 tablespoon shallot, chopped (1 shallot)
1 tablespoon honey
2 oz. fresh mozzarella, sliced

Preheat broiler to high with rack 2-inches from heat. Blanch asparagus in boiling water for 4 minutes, or until cooked but still slightly crisp. Cool in ice water; drain; Arrange in 4 bundles on a baking sheet. Sauté prosciutto in oil until crisp and frizzled. Add vinegar, shallot, and honey. Cook over medium heat until dressing thickens, about 5 minutes. Top asparagus with a thick slice of mozzarella; broil to melt cheese. Spoon hot dressing over and serve.

For a printable version of the above recipe, click here.


POTATOES & LEEKS AU GRATIN
Makes one 9-inch square gratin.
You won’t use all of the sauce when making the gratin. Serve the remainder on the side. So yummy!

3 pounds russet potatoes, peeled, partially cooked, chilled, and thinly sliced*
1-1/2 cups (6 oz.) Swiss cheese, shredded
4 slices thick-sliced bacon, diced
3-1/2 cups leeks (about 4 large), washed and thinly sliced (white and light green parts)
1/4 cup dry white wine (or white grape juice)
salt and ground black pepper to taste
2-1/2 cups milk
2 cloves garlic, crushed
1 bay leaf
12 oz. cream cheese, cubed
1/2 cup (about 5 oz.) Boursin cheese
Pinch each of nutmeg and cayenne

*Prepare potatoes as follows: Place peeled whole potatoes and 1 tablespoon kosher salt in a large pot; cover with cold water. Bring to a boil and cook 10-12 minutes. Test by piercing with a knife—the potatoes should resist but not feel “crunchy.” Cook 1-2 minutes more, if needed, but not until they break apart. Transfer to a bowl, cover, and refrigerate until cold, preferably overnight. (Chilling the potatoes makes them easy to slice. If they’re warm, they’re really sticky.) Once chilled, use a 2mm slicing disk on a food processor or a mandolin to slice the potatoes. Do not attempt to slice by hand. The potatoes must be uniform in thickness for even cooking and best presentation.

Prepare potatoes and cheese; set aside until assembly. To make filling, sauté bacon in large skillet over medium heat until crisp; drain on paper towels. Pour off all but 2 tablespoons drippings; add leeks.

Sauté leeks until soft, 5 minutes. Add reserved bacon and wine; simmer until wine reduces, 1 minute. Don’t overcook-leeks will soften further in the oven. Season with salt and pepper; set aside.

For the sauce, simmer milk, garlic, and bay leaf in sauce pan over medium heat. Whisk in cheeses a little at a time, stirring until smooth and thick, 5 minutes. Season with salt and pepper, then remove garlic and bay leaf.

Preheat oven to 400 degrees; grease a 9-inch square baking pan. Coat bottom of pan with 1/3 cup sauce and cover with potato slices, overlapping slightly. Arrange another layer of potatoes on the first.

Top potato slice with 1/3 cup sauce, 1/2 cup leek filling, and 1/4 cup Swiss cheese. Follow with two more layers of potato slices, the more leeks, sauce, and cheese. Continue building two more layers, ending with a double layer of potatoes on top.

Spread 1/2 cup sauce over last potato layer and sprinkle with remaining cheese. (You won’t use all of the sauce; reserve the remainder to serve with the potatoes on the side). Cover pan with foil and bake 45 minutes. Remove foil; bake until it’s tender when pierced with a knife and brown on top, 15-20 minutes. Let stand 10 minutes before cutting.

For a printable version of the above recipe, click here.


INDIVIDUAL CORN SOUFFLES
These are best when made with fresh corn, but frozen corn can be substituted in a pinch.

2-1/2 cups corn (about 7 large ears), roasted and cut
2 cups water
1-1/4 cups yellow cornmeal, coarse
2 tablespoons unsalted butter
3 large eggs, beaten
3/4 cup Half & Half
1 cup Cheddar cheese, grated
1/4 cup sugar
2 tablespoons Parmesan cheese, grated
2 tablespoons chives, minced
2 teaspoons salt
1/4 teaspoon Cayenne pepper (optional)

Bring 2 cups water to a boil and slowly add cornmeal (grits make a great substitute). Reduce heat. Stir until smooth and thick—about 2 minutes.

In separate bowl, beat eggs. Add some hot cornmeal to the eggs, then mix, to temper the eggs. Now add egg mixture, Half & Half, butter, and cheeses to cornmeal.

Fold in remaining ingredients, including 1 cup of corn; reserve the remaining 1-1/2 cups corn. Adjust salt and pepper to taste. (Remember that sugar intensifies pepper.)

Butter eight 7-oz. ramekins or other molds. Add 2 tablespoons of reserved corn to bottom of each ramekin. Pour 1/2 cup corn mixture in each ramekin. Bake on sheet pan at 350 degrees for 35 minutes.

For a printable version of the above recipe, click here.


FLOURLESS CHOCOLATE TORTE
This torte forms a light crust on top—somewhat similar to a brownie—but you flip it over to serve it, so the top doesn’t show. To serve, dust lightly with confectioners’ sugar, pair with whipped cream or vanilla ice cream, or glaze with a chocolate ganache.

This is deeply rich and decadent and chocolaty through and through. Buy the best quality chocolate you can. Do not use Baker’s brand chocolate or the other low-end baking chocolates available at your local supermarket. A cost-friendly option is the Belgian chocolate available at Trader Joe’s. It’s around $5/pound.

Do not try to make this torte without the baking stone and the water bath.

6 large eggs, room temperature
1 cup sugar
16 oz. semisweet chocolate, chopped
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted
1/3 cup heavy cream

Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 375 degrees F.

Spray a 9 x 2-inch round cake pan with nonstick cooking spray and line with a parchment circle. Lightly spray the top of the parchment.

Separate 2 of the eggs. In a medium mixing bowl, stir the 4 whole eggs and the 2 yolks until the yolks and whites are well blended. Strain the eggs and discard the goopy mess left in the strainer. Add the sugar and beat on medium speed for 10 minutes.

Place the chocolate in a large glass bowl and microwave with frequent stirring to melt; 50% power for 2 minutes usually works

Add the cream of tartar, vanilla, salt, and butter to the beaten egg mixture and beat for a few seconds to blend.

Pour a little of the melted chocolate into the egg mixture and gently fold together by hand with a large spoon or spatula. Fold in more and more chocolate until all is added.

In a cold bowl with cold beaters, whip the cream until soft peaks form when the beater is lifted. Beat a little beyond this soft peak stage. Stir about one-quarter of the whipped cream into the batter to lighten. Then fold the rest of the whipped cream into the batter. Pour the batter into the prepared pan.

In a medium saucepan, bring about 3 cups of water to a boil. To make a water bath, place the cake pan in a larger pan and place in the oven on the baking stone. Carefully pour the boiling water into the larger pan until it comes about 1-1/2 inches up the side of the cake pan. Close the oven door and bake uncovered in the water bath for about 45 minutes. Make sure that the torte is sufficiently done; a toothpick inserted into the torte should come out clean and the torte should be firm to the touch.

Allow to cool in the pan on a rack for 1 hour. When completely cooled, wrap well with plastic wrap and refrigerate for 4 hours.

To remove from the pan, run a thin knife around the edge of the torte. Heat the bottom of the pan over a burner on the stove for about 10 seconds and then invert onto an 8-inch cake board if decorating with icing, or onto a serving platter if sprinkling with confectioners’ sugar.

For a printable version of the above recipe, click here.


LEMON PIE WITH BROWN SUGAR MERINGUE

CRUST
This crust works especially well with this filling, holding up well against sogginess.

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon table salt
1/2 stick unsalted butter, cold, cubed
3 tablespoons vegetable shortening, cubed
4—6 tablespoons ice water

Whisk flour, sugar, and salt together for the crust in a bowl. Cut in butter and shortening with a pastry blender until butter is pea-size.

Add ice water, stirring with a fork until dough comes together but is neither dry nor sticky. Wrap dough in plastic, flatten into a disk, and chill at least 30 minutes before rolling out. Preheat oven to 400 degrees with rack in the lower third; coat a 9-inch pie plate with nonstick spray.

Roll dough on a lightly floured surface to about 1/8-inch thick. Carefully fold in to quarters and transfer to prepared pie plate. Trim all but 1-inch of dough from edge, then turn edge under and crimp. Freeze pie shell until firm (essential step), line with foil, and fill with beans or rice. Place pie plate on a baking sheet and bake until crust is set, 20-25 minutes. Remove foil and weights, then return crust to oven and bake until golden, about 10 minutes longer. Remove from oven and set aside. Reduce oven temperature to 300 degrees.

TANGY LEMON FILLING
For a tart and intense lemon flavor, add lemon extract or 2 tablespoons limoncello, a lemon liqueur. Omitting the extract or liqueuer results in a subtler, but still wonderfully lemony filling.

4 eggs
4 egg yolks (reserve whites for use in the meringue)
1 cup sugar
3/4 cup fresh lemon juice, strained
1/2 cup heavy cream
1 teaspoon pure lemon extract, optional (it’ll make the lemon flavor tart & intense)
1 tablespoon lemon zest, minced
1/8 teaspoon table salt

Whisk eggs, egg yolks, and sugar together in a bowl until smooth. Stir in remaining ingredients, then pour filling into prebaked crust. Carefully transfer pie to the oven and bake just until filling is set in the center, 25-30 minutes. Allow pie to cool 20 minutes on a rack, then cover with plastic wrap and chill at least 6 hours overnight.

BROWN SUGAR MERINGUE
Notes: This is a wonderful meringue. One of my very favorites. It doesn’t weep. It does however, shrink and fall after the first day, so I recommend preparing and eating the pie on the same day. Also, pay close attention to the temperature of the sugar syrup. If it gets too far over 250 degrees, it will harden quickly when drizzled into the whites.

3/4 cup light brown sugar (do not use dark brown sugar)
1/2 cup sugar
1/4 cup water
reserved egg whites
1/4 teaspoon cream of tartar

Preheat oven to 400 degrees. Stir both sugars and water together in a saucepan over medium heat until sugars melt, swirling pan often; do not stir (this may cause the sugar to crystallize). Increase heat to medium-high and boil, swirling frequently, until it reaches 250 degrees. Remove syrup from heat.

Beat egg whites and cream of tartar at medium-high speed in a stand mixer fitted with a whisk attachment while sugar syrup boils. When whites reach soft peaks (they hold their shape and droop at the tip), begin drizzling in hot sugar syrup. Once syrup is incorporated, turn mixer to high and beat until meringue is stiff and glossy.

Spoon meringue on pie, spreading to the crust (the meringue will shrink during browning; be sure the meringue touches the crust all around to prevent gaps), then use a spatula or spoon to create decorative peaks and valleys in the meringue. Bake until meringue is golden, 8-12 minutes—do not overbake or filling will become soft.

For a printable version of the above recipe, click here.