14 Gloriously Perfect Pies | NYT Cooking

It's delicious so good So I have a confession i really never Used to like to make pie i think it was Because pie always was one of those Things that like turned out differently For me every single time and I'm a Little bit of a perfectionist but as I Got to like know pie better we became Really good pals and I think it all Started when I figured out a really good Recipe for pie dough so it starts Obviously with your all-purpose flour Two teaspoons of salt which is a good Amount of salt but this does make two Rounds of dough the sugar it doesn't Really impart that much sweetness but it Really does help with the browning you Kind of want to have everything ready at Your disposal before you get going i'm Going to fill this up to the half cup And then put enough ice to get it to 2/3 Cup all right the last thing is apple Cider vinegar pi dough in its like Purest form is something that should be Tender and flaky how you do that is Through a range of sizes of butter Because the smaller pieces of butter Promote that tenderness but then the Bigger pieces steam up in the oven a Little bit from its moisture and create The flaky layers so I'm going to start To just coat all those pieces of butter In the flour i'm creating these like Tiny flakes and I'm getting that nice

Variance you can see like I've got small Pieces there and then I've got like some Of these bigger flakes that will Continue to kind of break down a little Bit so I'm going to make a little bit of A well in the center but I'm going to Just start by adding the half cup you Want the option of adding more but you Can't really take it away once you add It work that water and vinegar mixture Into the dough like this with a fork and Then I'll just take this tablespoon and Kind of start to hydrate some of those Drier spots that I see and now is when I Can go in with my hands and it doesn't Stick together when I clump it but you Can see like the indentation of my hands Turn it onto my work surface bring it Together here i kind of pat the dough Into a squareish rectangle i'm gonna Divide this in half this is basically Going to be our two rounds of dough i'm Going to go one step further and divide It into quarters and it's going to fall Apart at this point that is totally okay One on top of that and one on top of That i have a little bit of flour left Over on the surface which is good Flatten it out just with the heel of my Hand i'm going to divide this one into Quarters so then I stack all four of These on top of one another and this is Kind of like how grandma used to make Biscuits like you can already see those

Layers starting to form flatten it out There we were doing our Thanksgiving Video with Claire Saffitz last year she Like rolled it in the plastic that's Like such a smart tip so that's bringing The dough together without like working It super super much Corners In i'm just going to try to make it as Much of a circle as I possibly can which Will make it really easy for me to roll Out later so I got my two rounds of pie Dough ready to go in the fridge for at Least a couple hours luckily we have a Swap that we made yesterday i'm going to Show youall how to roll this out you Probably want it to sit out for a few Minutes just to like start to come to Room temperature but the big thing is You don't want it to get warm you can Start it by wrapping it a little Bit this starts the process of Flattening it out and it's going to also Kind of help you prevent it from Cracking and I'm doing those quarter Turns to just try to maintain that shape I've already beaten it to high heavens So I'm going to start in the middle and Work my way out applying even pressure Down a quarter Turn and if you get cracking or whatever It's fine you know you can kind of work It back into the general shape that you Want so you just keep it moving keep it

Moving basically what you're looking for Is a 12in round you know you can use a Ruler you can kind of eyeball it so this Is why I like the tapered one because I Can tell that my edge is a little thick Over there so what I do is I always just Fold it in half i can line it right up With the Middle just very gently press it into my Corners it also just kind of helps it Maintain its shape a little bit better i Definitely want to make sure that I Don't have too much overhang because I'm Going to crimp these edges but I don't Want it to be too thick i'm just going To leave half inch quarter inch overhang Here i don't have much of overhang so Sometimes what I do is I'll just take Like a little bit of dough and sneak it Under it's not going to make like the Prettiest most cohesive crust it's Totally fine now if at any point you Feel like your pie dough is getting too Warm you can just stick it in the fridge Take the overhang and fold it under so You just fold it under fold it under Fold it under now I'm going to crimp so Basically I take my forefinger and my Thumb and then I take the forefinger on The other one and I just like make Little indentations all the way around And this is also anchoring that crust to The rim of the pie plate so as much as It is pretty it's also for a reason now

That this is nice and crimped all the Way around this is what's called docking The dough it's creating little like Ventilation points in the bottom of this I also like to make small little docking Indentations along the wall i find that That just kind of helps it maintain its Shape too my dough is nice and docked She's got to go in the freezer though She's a little too warm all right she's Gorgeous she's frozen she's ready to be Parbaked i like to bake all of my pies On a sheet tray if it's an especially Drippy pie you can line your sheet tray With aluminum foil i always do this so That your butter doesn't seep out make It smoky in your oven all that good Stuff so what we're going to do now is Something called par baking you want it To to be crisp underneath and not soggy I found that foil for me helped it Maintain its shape a little bit better Rather than parchment what I do is I Crisscross two layers of foil i want to Make sure that the foil is coming into Solid contact with my pi dough i'm Filling this with dried beans this is in Order to help the pie shell keep its Shape you can use grains of rice that Haven't been cooked i invested in these Things called ceramic pie weights which Are just little ceramic beads really Helpful but the really annoying thing is When you order these ceramic pie weights

There really aren't enough of them to Fill a full pie shell what I'm going to Do is I'm going to put this in a really Hot oven for about 20 minutes and then I'm going to take these pie weights and The foil out and then you continue to Bake it at a lower temperature 350 in This case for another about 20 minutes So that it starts to brown and it feels Nice it's like very matte um but also Really golden brown it looks like a Toasted saltine so I'm just going to let This cool completely while I get started On the curd for the pie If you like tart and you like lemon Meringue this is absolutely the pie for You first step is to make the curt Whatever citrus you can Find and now I need a total of one cup Of citrus juice M i love oranges a really lovely thing To do during the holidays is boil this Little water cinnamon stick cloves Perfumes your whole house it's gorgeous My mom does that every year This is going to be a good One one for the Chef oo so now I'm just going to mix Everything together i am going to put my Sugar in here first i just like to do This because the abrasiveness of the Sugar kind of extracts some of those Really nice citrus oils i've got five Yolks in here two whole eggs now I'm

Going to go in with my juice A little bit of Salt okay put it over like a medium heat I'm going to switch from the whisk to a Wooden spoon and I'm going to use it as An indicator for when this is done Definitely not looking for this to boil So you want to just take it to that kind Of like nape nape is when you've got Something that coats basically the back Of this spoon and you can run your Finger through it that's exactly what I'm looking for i did this a couple Times without straining it because I was Like me you know like strain it please The bits of overcooked egg really could Cause it to curdle in the oven and it Will also create for a more even bake so You will be discarding a lot of the zest At this point the zest especially cuz You rubbed in that sugar it's kind of Done its job pour this into my prepared Crust every part of me wants to go over There and get a spatula i don't want a Third tool because people are gonna be Like "You used so many tools." But then They're also gonna say "You wasted so Much good." I'm gonna get a spatula i do Not have a dishwasher at home but here We have a really nice highowered Dishwasher this one I do bake on the Bottom third now is actually a good time While it's in the oven to make the Cranberry sauce i was only able to find

Frozen cranberries totally fine i need a Tablespoon of zest and a/2 cup of Juice set this over like a medium Highish heat and bring the cranberries To a boil so after I brought this to a Boil I did turn it down to a medium low This is like now what I would call a Rapid simmer so once they start to burst I know that I'm about there so this is Good it's like a very loose jam Consistency i'm going to strain it while It's hot cuz I don't want it to start to Set up make sure that there are no Solids in there and it will look super Liquid right now i'm going to let this Cool and then cover it comes down to Temperature i'm going to check on the Pie it's been about 20 minutes we'll see Where it's at oh yeah that looks good if I like very gently wrap it you see the Center jiggles that is what I'm looking For so I'm going to let this cool Completely at room temperature and then I'm going to refrigerate it so that it Is completely chilled all the way Through before we top it with our mering It's a very glinda meringue for the Wicked fans among us so we're making a Swiss mering you're combining your eggs And your sugar and you're kind of Cooking those very very gently in a Double boiler so a double boiler is a Bowl set over a pot of simmering water As I move and whisk the eggs around in

Here it's going to be slowly bringing The eggs up without cooking them to like A curdle basically just be constantly Whisking this but you do want to make Sure that you're getting this sugar That's built up on the side down into Here add my Salt all right we're at 151 two three four five yes take a Little bit and I can feel that there's No grittiness between my fingers feeling Really is kind of your north star when You're in the kitchen transfer this to The bowl of my stand Mixer whip this we definitely want stiff Peaks for our meringue here it's Basically like we're making marshmallow Fluff that is what we're looking for That is a stiff peak it almost looks Like um Frozone in the Incredibles when He freezes someone and all the like ice Crystals are Like Anyway I'm gonna add half of my Cranberry so I've got my chilled citrus Curd pie here you can see in a stand Mixer not everything gets nice and Incorporated all the time so I want to Make sure that I'm getting that and then I'm going to go in and basically streak This in There go with a gentle folding motion Pile it a little Evenly add a little bit more to this and I love seeing those like ruby streaks

So I'm just going to take the back of a Spoon and start to make some cute little Divots and peaks and Indentations done we're almost done with This i'm going to let this chill torch It and eat it So the inspiration for this pecan Dessert pecan pie but just the top Because that's the only part that I like It just kind of occurred to me one day Well why not make a pecan version of Fran Japan which is a sort of French Almond cream it's ground almonds and Eggs and sugar mixed all together and It's so delicious so why not do a pecan Version the first thing I'm going to do Is brown my butter the brown butter adds So much flavor to the filling so the Process of browning butter is not unlike The process of making caramel which we Did earlier basically what you're doing Is you are cooking butter which has a Certain water content in it you're Bringing it to a boil and you are Cooking it until all of that water Content boils off and what happens is Past a certain temperature all of the Milk solids in the butter which are Those little white foamy flexcks that You see when you melt butter those start To caramelize and turn golden brown and It just makes like caramel flavored Butter so you want to constantly stir it And the stirring also prevents those

Milk solids from sticking to the pot and Then burning the higher quality butter You use the better flavor you'll get and The higher the content of milk solid so You'll get more of those little Caramelly flexcks that I'll show you i Want to get this into a bowl because It's really really hot and so I don't Want to add it to my filling quite so Hot so you can see all those golden Brown specks in the bottom of the Saucepan make sure all of that gets Scraped out so to cool down my brown Butter quickly I'm going to add an ice Cube and you might think like aren't you Watering it down but all I'm really Doing is adding back the butter the Water that I just cooked out of it so This is just a good way to cool Everything down quickly and then while That's cooling down I'm going to go Ahead and start to assemble my filling So of my one lb of pecans I'm going to Add 1 and 1/2 cups or about 5 oz to my Filling so just kind of measuring from Here and now to this I'm going to add Some damara sugar i really love baking With damara sugar because it just has a Little bit more character than Granulated sugar then some salt so I'm Going to pulse this this is going to be Loud there we go i had to hit Power okay so my nuts are finally ground To this I'm going to add two eggs now

These eggs are cold straight from the Fridge and that's because they're going To help to cool everything down before I Add the brown butter which is warm so I Want this mixture to be on the colder Side if I can God these are really like membraney eggs Okay okay two teaspoons of Vanilla so that's it my pecan filling is Done i'm going to just scrape that into The same bowl i'm using to assemble this A 13×9 pan preferably metal this is a Really good one cuz it has these nice Sharp corners you can use glass that's Totally fine but you can also use a Quarter sheet tray which is this size so These are all options so the first step Is to roll out my crust basically I'm Going to roll this out into a big Rectangle So I'm going to do that same beading Motion and then 90° Angle so I want to roll this out until I Have about 14 in in length and 10 in in Width So now I'm going to get it inside my pan You can kind of tell by how much Overhang you have how high your sides Will be so that looks pretty good so I'm Going to use that same technique of Rolling it onto my rolling pin and then Rolling it back into the pan and you Want to do your best to center it if you Can so the idea is that you're going to

Basically make sort of 1 Inish tall sides all the way around so Now that I have it in here I'm just kind Of patting it down to the bottom of the Pan and then kind of up the sides if you Have an area where you're not actually Like up the sides what you can do is Trim off a little bit of pastry from one Of the taller sides and then use that to Kind of patch an area now I'm going to Scrape my filling into my Crust then you can use a spatula or the Back of a spoon i like an offset spatula Best you're just going to spread that Into an even layer all the way to the Sides and Corners okay so once you have that Worked in there I'm going to make my Pecan topping i have one large egg white In this bowl that's room temp add to That some derara sugar so the same sugar That was in the filling i'm going to Whisk all of this together really really Well and I'm going to whisk it until a Lot of the sugar has dissolved because Egg white is mostly water and I have Like a super foamy kind of opaque white Mixture with no liquid egg white Remaining so once you get to this kind Of foamy stage I'm going to add my Toasted pecans so this is very much like The process when you're making like a Little candy nut mix with this egg white And sugar

Then you want to stir all of that Together and kind of fold until the nuts Are completely coated so this gives them That kind of like candied effect on the Surface of the tart so now I have this Mixture and you just want to sort of Scatter the Pecans across the entire surface if you Were like really going for like a Martha Stewart magazine cover look you could Arrange these like in rows but I'm just Going to kind of scatter them and then Once they're scattered I am going to Just arrange them just to get them into A single even layer okay the last step Is just to sprinkle a little extra deer Sugar across the surface i just love That it makes it shiny and gives it like A little sparkle i would say that's Maybe about a tablespoon and then a Little bit of salt so this is going to Go in the fridge and just hang out until We're ready to bake it it's actually Good for it to chill a little bit let That pastry get really cold one thing You want to pay attention to is that Because I have that sugar coating the Pecans they can start to get a little Bit dark so it's a good idea to check it At around the 30 minute mark and if it Looks like the surface is getting a Little bit too dark we can tent it with Foil conan is ready to come out of the Oven i just checked it it smells so good

What I love about this is you could just Pick it up and eat it as we saw before Beautiful caramelized Bottom you got so much Flavor from the toasted pecans inside The filling you have the kind of Caramelly depth from the brown butter And the deer sugar this makes me not Even like remember what pecan pie tastes Like this is the only version of pecan Pie that I kind of want to eat going Forward it's Delicious i don't like to mix apples in My apple pie i used to mix them i used To be big into mix all the different Apples so you get a lot of different Flavors and that is true but what you Lose is texture because different apples Will cook at different rates i want all My apples to be approximately the same Texture and the only way to get them There is to use the same variety of Apples my favorite are the ginger golds They're kind of a newish hybrid they're Like Golden Delicious but tangier cuz Golden Delicious can be a little on the Sweet side granny Smiths are also great They are a little bit softer and a Little more tart which is nice and honey Crisps which you can buy anywhere are Also fantastic slightly sweeter than the Ginger gold but that same you know Really nice non flabby Texture i've got my 3 and 12 lbs of

Apples right here so I'm using um the Honey crisp and uh you know you got to Peel them this might be a little bit Tedious but it goes quick you put on Your music or you just zen into it And now to cut the apples you can use One of those little apple cutter cer Things if you have it but I usually just Use a knife kind of cut the core as I go And then I'm looking For/4 inch slices if they're a little Thicker or a little thinner it actually Doesn't matter because you're precooking Them so the texture is going to be Perfect if you cut them a little bit Thinner they're going to cook a little Faster if you leave them a little Thicker they're going to take a little More time so you have options so do not Worry about it after you peel and slice 3 and 12 lbs of apples you get a giant Bowl full um this is about 11 cups of Apple slices and like I said I'm going To precook the filling cook the apples In butter and spices and sugar cuz yum I've been giving apple pie out to all my Neighbors and making them vote on which Apples they like the best and I have to Say it's pretty evenly split my next Door neighbors like the Granny Smith the Best because they appreciate the Tartness um even though the texture is a Little softer like I said I am a big Ginger gold fan my neighbors across the

Street like the honey crisp so and those Are great it's all good this is brown Sugar half a cup of brown sugar and I'm Going to add some white sugar also some Granulated i like a spicy apple pie i Like to taste the cinnamon and ginger Some people like a less spicy pie but I Say if you don't want a spicy apple pie Then make an apple tart or make you know Tart tatan or something like that i Think an apple pie should have spices And 1/4 teaspoon of salt and the salt is Important it brings out all the other Flavors so the reason I'm doing this Separately in a little bowl instead of Just throwing everything into the pot Which would be my tendency cuz I you Know I hate actually having to dirty up Another bowl but in this case it's Important because brown sugar gets Clumpy and you don't want to mix this Too too much because you don't want to Break the apples so get it nice and Mixed and now I'm going to partially Cover the pot start checking it after 15 Minutes you want the apples to be tender And really perfectly tender but you Don't want them to start to disintegrate You don't want any apples to be you know Fork firm you want them to like if you Pick it up I'll show you but when you Pick it up they should kind of flop on The fork so I'm going to test the apples And we're looking for remember floppy

See floppy so I'm going to reduce the Heat right now and I'm going to add the Cornstarch and um I'm going to let the Cornstarch simmer for a couple of Minutes to start thickening the juices So I'm going to add some lemon zest and Some lemon Juice see I think that's perfect i'm Going to actually put these apples on a Sheetpan to cool because the surface Area will help them cool more quickly And it's really important to let your Apples cool before assembling the pie Because you've just gone to the trouble Of chilling your pie crust now if you Plop hot apples in that cold in that Cold pie crust you're going to heat it Up and you're going to lose all your Flakiness and then what would have been The point of chilling it in the first Place so definitely give yourself enough Time to cool this Down so the apples are cool um the Bottom crust is chilled i'm going to Roll out the top crust right now and Then we're gonna bake the Pie which is not as good as eating the Pie but it's helping us get There just like before you just want to Lean into it and keep it moving pie Crust used to really stress me out cuz You know it would stick and it wouldn't Come out right really the key for me is Moving it i'm going to go get the bottom

Crust from the fridge freezer i meant Freezer at this point you want to work Quickly um this crust is going to be Fine this one might get a little soft You want to just spread it into an even Layer and now I'm just going to trim the Crust and once you've trimmed around the Excess dough you just crimp it or you Can just take a fork and just press it Together and now I'm just going to brush It with a little bit of cream or you can Use an egg wash or you can use milk Basically this helps get the crust Golden brown and then if you want to you Can also top the crust with some sugar Damero sugar or regular granulated sugar Now I'm going to cut some vents and the Vent is going to allow the steam to Escape now we can bake It it is the moment we have been waiting For the pies are cool and we can finally Cut into them um so I've got two of them For you i just want to show you some Differences on how these guys baked up This pie has an egg wash and derera Sugar on the top i love the crunch of The derera sugar it's just it's just yet Another delicious texture can I just Point out the beauty of the flakes look At that pie crust look at those gorgeous Flakes that is from not overworking the Dough and it almost separates like puff Pastry it's so Beautiful okay I'm sorry but look at

That that looks really good let's just Examine this shall we so the pastry is Sitting right on top of the apples There's no air gap um which also helped It cut nice and neatly uh the apples are Just glossed with their sauce you know With the lovely um spice and sugar Mixture it's not runny but it's not dry It's cooked all the way through it's Golden brown which is what you want so Now I'm going to eat Some so yeah it's Good you know the only thing I would Change about this pie see every year I I Try to make it better what do you think About a little flaky sea salt on top With the derera sugar I just feel like To accentuate the salt otherwise it's Perfect but I can't stop you know it's Like I I get to a pie place and I think Okay this is going to be my recipe but I Can tell you I might have some ideas for Next year I know i can't wait to go Home you know when it's snowing you just Want to be at home like why am I working I love being here i'm Kidding hey this is Sulie today I'm Going to show you how to make a Caramelized onion gallette it's actually Inspired by my friend Nicole Rucker who Is a baker and we were just texting with Each other like dreaming about our Cravings and foods we want to eat we

Love French onion soup and we love Onions and we love pio dough let's just Do it all together and I was like it's Kind of a basic recipe but then we were Like whatever basic is good we just need Comfort and basicness in our lives right Now that's where this recipe came from So this recipe is very popular i know I'm always surprised when people cook my Recipes i don't have that name Recognition out on in the world so I Love that the recipe components and the Flavors of a recipe really drives people To make it because that speaks a lot for The food itself versus who I am and that Makes me really happy okay so here we're Going to make the dough i think Sometimes people are afraid of making Pie dough because they think like the Length of time makes it feel like it's a Hard thing to do but it's completely Inactive time meaning you're going to Make the dough it's going to take less Than 5 minutes and then when you're done All you do is wrap it up in plastic wrap And let it rest in the refrigerator or In the freezer the next component of the Recipe is the butter you wanted to make Sure that it's really cold The grier is channeling French onion Soup and it's also a very delicious kind Of stinky cheese it's such a classic Component in the soup itself we're going To pinch the dough and the flour

Together you just sort of make flakes With It it can feel really dry right now but Don't worry about it because if you make Your dough too wet it won't be a flaky Crust it'll be a little stodgy i'm going To show you a way to knead it all Together so that it'll start to look Like a cohesive block it's something my Friend Claire Sappitz taught me claire's So smart so you're going to take your Dough and you're going to put it in the Plastic wrap i just pick up the plastic Wrap corners and I bring it together Like This it still looks dry but seriously Don't be afraid then you bring it Together we're going to flip it and with Your rolling pin you just knead it Together i feel like doing this sort of Contains the mess and gets as much of The dough in the plastic wrap as Possible and it's just so smart and here We are here's the dough it's Done for the second component of the Recipe we're going to caramelize the Onions we're using sweet onions because It balances out the funkiness of the Cheese and the pepper okay here we go It's all your onions it'll seem like a Lot of butter but it's not don't be Afraid of fat and don't be afraid of Also don't be afraid of salt salt and Fat they're not all that bad for you

Just don't eat a lot of it you know so Here we're going to add the onions i'm Just going to go ahead and season it With salt this is so that you can draw Out the moisture and start to evaporate The moisture and it'll start to cook and Caramelize so just leave it don't Don't Be like me don't touch it just leave it And walk away for a little bit it's Okay i really want to touch it in the Beginning of caramelizing your onions You don't want to disturb it too much You want the bottom to create that Golden brown rings around the onions and Then as it gets darker and softer you Then want to stir it every 2 or 3 Minutes just to be safe that so it's not Burning okay I'm I need to listen to my Own advice and stop touching it i keep Like wanting to touch it cuz I'm Nervous you know what I do i actually When I'm cooking I like to look at um Trullia or or Zillow and I like to look At stock prices Like I'm not an investor i just like to Look at It oh I won't I'll put my phone away but Yeah that's what I'm doing so now what Do you want to talk about It's burned a little don't worry we have A solution for the burning i have a Little stock here which I'll use or you Can use water and then you scrape it and Just adding a little moisture prevents

Things from scorching So this has been about 20 minutes Into the cooking process and you can see That there's a nice ring of fond all Around the pan and the onions itself are Breaking down and um turning brown but We're getting really close to adding the Cherry so it's been about 25 minutes add The stock and the cherry and it's Important to use a dry sherry i love Cherry because I love Frasier Crane you Remember like Frasier and Niles always Have sherry if I had a long day and not Were not a very good day I put it on It's like it's so soothing for Me okay I think it's looking really Nice transfer this onto a sheet tray to Let it cool once it cools it'll solidify Because you're already chilling your Dough for about 4 hours there's plenty Of time for it to come for it to cool Down now we have our cooled Onions and the dough has rested for 4 Hours when I take it out it's a cohesive Piece of dough and there are no dry Spots i think it's important to know to Roll from the middle out don't ever do Roll your dough like this like it'll be Uneven if you go from here to here to Create an even layer you want to go from The middle and roll out and just keep Turning your dough it's important to Work smart one thing I love about Galletes is that you aren't really

Confined to any specific shape or form i Think it's important to know that food That you eat and you cook for yourself Doesn't need to be super perfect it just Needs to taste good for you and also Make you happy when you're making It sounds really cheesy but honestly It's very true okay just trust Me so now we're going to spread our Caramelized onion onto the tart so we're Going to leave a border that's about one To two inches all around slip this right On there so this is the fun part this is When you get to make your most beautiful Gallette you're just going to fold the Dough onto itself like So we're just going to bake it and then Add more cheese so it's been 40 minutes And oh it's looking so good we're going To pretend that this is the actual soup And create that like melted grier cheese Crust season with more Pepper just five more minutes to melt The cheese and then we're ready to eat It oh my god this looks good and you see The Bubbling that means it's cooked all the Way through now we're going to let the Tart cool for a few minutes you want Everything to settle in its place you Want to make sure like it doesn't fall Apart when you cut It so a lot of cheese melted around the Tart itself and it's not in the recipe

But I just added a little extra cheese Cuz I like the crunchy bit of the cheese That goes on the tart i think it tastes Really good i'm excited i can't wait to Take a bite The onions are so soft and velvety it's So good in the crust it's so flaky it's Two very classic foundations of cooking Really you have caramelized onions and You have pie dough all I did was simply Combine it together and make something That is savory and comforting and so Delicious it's so good now I know why The internet likes it Heat heat Hey hey hey hey Envisioning some really cool graphic Text bourbon buttermilk maple chess pie Can we do that yes this one probably Truly is the one that I like eat the Most this pie tastes like pancakes and Coffee bourbon buttermilk maple chest Pie is topped with that's that mia Espresso whipped cream by the time this Comes out i mean it's already pretty Much dead you get that like nice coffee Note and it's also super easy it's Literally just mixing all of these Things let's get Started it's just your eggs i don't have That much sugar in there maple syrup is Sweeter than your traditional granulated Sugar that is a predominant flavor of This pie i would like get a good one

I've got some buttermilk Here some salt it's just a tablespoon of Bourbon and if you don't want to use Bourbon use vanilla it'll be great Anyway but the bourbon really just kind Of adds that Little Mix this Up also in here is going to be some Butter that has been melted and cooled So cornmeal is very traditional in your Like southern chess Pie just mix it really well Now you'll see some bubbles at the top They will pop it is fine should we torch Them Well was that necessary no but was it Fun yes i feel like I'm in a Pilates Class We're going to do 35 to 40 minutes You're basically just looking for the Top to be like a kind of a burnished Brown oh holy Moses i think she's ready They'll settle into a flat layer for you To be able to put your whipped cream on Top it's just kind of the nature of this Pie it almost soulets up on the side and Then settles flat my friends are coming Soon we have to finish the pies this is The espresso whipped cream for the Bourbon buttermilk maple chest pie which I think just really sends us over the Edge truly makes it taste like pancakes And coffee i love it just very cold Heavy cream need it to be cold so that

It'll whip up nicely my powdered sugar This is instant Espresso and just a little pinch of Salt start it slow to get it all Incorporated then go fast finish it off Okay so I can see that I'm holding the Lines of the whisk which is a good sign And I think I've got some nice medium Stiff peaks dollop it on top and swirl It around offset spatula i'm doing this Like pretty gently because it's whipped Cream and I don't want it to deflate on Me so I'll take my Spatula it's pretty mesmerizing ooh ah You're getting very sleepy i really want These pies to be bright and happy Candied orange peel to me always just Like represents the holidays really Well i think it's fine trade this one Out or this sure no all right we're good I hate it i hate it i could keep going For days we got to go we got to go we Got to go my friends are coming i'm Going to take these off but this is Ready to eat Hey hey hey Heat hey Heat Oh oh no Oh God hello I'm Samantha Sunatna i'm a Cookbook author and a food stylist and a Contributor to New York Times cooking And today I'm going to show you how to Make Mississippi mud pie or at least my Version of Mississippi mudpie this is

Not a dainty little cake it has a graham Cracker base a super fudgy chocolate Brownie cake at the bottom then there's Chocolate custard and then a big balloon Of whipped cream on top it's a fun Serious chocolate forward kind of Dessert so the first thing we need to do To make our graham cracker crust is just Throw 15 graham crackers into our food Processor we'll pulse that Up that's the first blitz but we're just Trying to get fine crumbs i really Wanted the graham cracker flavor to be As much of a player in this pie because Otherwise I find that the whole thing It's very very very chocolatey and I Think you kind of need the graham Crackers to balance it out a little bit So now I'm putting it into my spring Form pan and I'm going to use a flat Bottomed measuring cup to press my Crumbs down and up the sides So the first step to making our brownie Base is to melt together your chocolate And your butter over a double boiler and That is just to melt the chocolate Really gently alternatively you could do This in the microwave just do it in Short bursts so that you don't burn your Chocolate okay that's done i'm going to Take it off the heat we're going to add Dark brown sugar and some Dutch Processed cocoa powder now I'm using Dutch processed just because I like the

Color and the flavor a little bit better Natural cocoa powder tastes a little bit Fruier to me but in this recipe you Could totally use natural if that's what You have mix that together we also need 3/4 of a teaspoon of salt and some Vanilla extract you want to make sure It's not piping hot and then you can add Your three egg yolks we're making sort Of a brownie cake sort of it's almost Like a flowerless chocolate cake it sort Of rises in the oven it falls a little Bit it has a crackly top and a really Fudgy center that's why we're doing this Separating the eggs method we're going To fold in some whipped meringue which Will give it that loft and help it sort Of like rise and fall on it on itself Now that's ready we can whip up our egg Whites now eggs are much easier to Separate when they're cold but they whip Up better when they're warm so I would Separate them and then let them sit at The counter for a minute And we're going to whip this up until Basically we can't see any more of the Yellow tinge of the egg whites and then That's when we know we can start adding Our Sugar that's a pretty good soft peak Right There you could even call that maybe a Stiff peak but anyways it's perfect now We can fold our egg whites into our

Chocolate mixture and you can mix that In without worrying too much we'll put The rest of the meringue into the Chocolate mixture i like to use a big Balloon whisk to fold egg whites into Things it sort of folds in much quicker Than it would with a spatula and so you Don't have to mix it as much to get it Combined so now we sift over our 1/4 cup Of flour and fold that In great and now we can put that into Our crust which baked for about 10 Minutes and I'm just spreading Out and now this can go back into our Oven till a skewer or knife inserted About an inch from the edge comes out With moist crumbs it's a little bit hard To tell when it's completely cooked all The way through so if you need to sort Of lift up the top crust and check it in The center you can do that you're going To cover it with custard anyway so it Doesn't Matter my cake is out of the oven and It's almost completely cool so now I can Get started on my custard okay so the First step to the custard is to put our Chocolate and butter into a bowl and set A fine mesh sie over it and set that Aside whisk that together i'm going to Add my milk just a little bit at a time So that I don't have any lumps we're Just making a chocolate pudding Basically and then our four egg

Yolks that's all mixed together nicely And we can get this over the stove to Pick it up you can use a spatula before It gets really thick and then as it Starts to thicken you want to switch it To a whisk just so you make sure that You don't have any lumps ooh yum you Want to help me yeah i do this you want To whisk mhm mhm how you Whip you do this yeah so now I switch to My whisk just to make sure that I get All the sides we don't get lumps see It's like puddingy now so now we'll put This through our sie over our butter and Chocolate and the heat from this custard Is just going to melt that butter and Chocolate and don't forget to get the Bottom there's a lot of custard there And now we'll just let this sit for About a minute so that the heat can melt That chocolate and butter and then we'll Whisk it all together once the melted Chocolate gets in there it's like the Most luscious rich chocolate pudding You've ever had and if you wanted to Simplify your life you could just make Chocolate pudding and call it a day nice And smooth delicious okay so we can put It onto Our cooled cake and you can see the Edges sort of souleted a little bit and Then broke back down so you have those Beautiful crispy chocolatey edges and Then a really fudgy dense brownie cake

In the center so now we can put our Custard right on top of our cake i like To keep it sort of in the center so that You can still see those beautiful broken Edges it's kind of a firm custard Because it has to be slicable so it Holds pretty patterns so now you cover This with plastic wrap and you want to Press the plastic gently into the Custard you could also use wax paper if You don't want to use plastic this is Just to prevent a pudding skin from Forming but I know a lot of people that Love pudding skin so you do whatever Makes you Happy the last step to our Pie/cake now I don't know what to call It is to put some whipped cream on it And I have 1 and 1/2 cups of heavy cream Cold heavy cream in my mixer i'm not Adding any confection or sugar or Anything to this whipped cream mostly Because this cake is super sweet and Super rich so you don't need any added Sugar It's still a little bit loose but I like To just do the last little bit by hand There we go that looks good it's a lot Of whipped cream holy moly like I said This is not a light dessert but it's a Fun Dessert looks pretty Good now I can slice myself a piece it's Only 11:57 but it seems like the perfect

Time to have a big slice of my pie you See there's like this fudgy fudgy fudgy Brownie and then custard and then tons Of whipped cream it's messy but it's Good m all the different textures are Really really nice you have a little bit Of crunch from the crust you have this Dense chewy brownie cake then luscious Custard and then a big shock of whipped Cream you'd think it was going to be too Sweet but altogether it works really Nicely i have been calling this a cake I've been calling it a pie i'm not quite Sure what it is but I know that it's Delicious and I know that you're going To love it so I hope you give it a try Heat heat This one could be my favorite one Affectionately known as the Samoa tart Because it is like the Girl Scout cookie So the first thing that we got to do is Make the dough for it which is a a Chocolate pats sucra it really is Shortbread on the bottom franjipan which Is essentially just like blondie texture Toasted coconut caramel drizzled with Chocolate flaky salt it's really really Good so it all starts with the chocolate Dough you can do this by hand i make it In a food processor just because I have It it's more clean up but less like Active work with my hands some Dutch Processed cocoa powdered sugar is like Basically sugar that's been processed

With a little bit of cornstarch it adds The sweetness but it also keeps it Really tender then just a little bit of Salt so I'm just going to pulse this Just to kind of get it all incorporated But try to get all those lumps out of There too yeah now I've got some cubed Cold unsalted butter here i'm got to try A little tenderness okay so I'm going to Just pulse this a few times here Basically coating the butter in that in That flour mixture all Right so now what I'm going to do is I'm Going to beat my egg with a little bit Of vanilla put that in There and now I'm just going to pulse Till it forms that ball around the Blade that was basically it let's make Sure all Righty it's good it's okay that there's Little tiny flowery bits just from the Top of my food processor and just kind Of like I did with the pie dough wrap it It's so much easier to roll something Out when you basically start with the Shape that you want it to be in already Gently roll it into the edges also like I did with the pie dough just to kind of Keep it very even chill this at least 30 Minutes up to overnight the firmer it is Though the easier it's going to be to Roll out okay so my tart dough is Chilled for a little bit it's uh Definitely firmed up it's still pretty

Pliable though which is nice oh hello This rolls out like super easy you don't Have to be as delicate with it but I do Want to make sure that I have a nicely Flowered surface and I'm going to flour Both sides of this flour my rolling pin And you can kind of keep it moving also Like the pie dough make your little Quarter turns here and there i'm again Looking for kind of like a 12-in round Here like I did with the pie dough and It is kind of delicate but again like I Said it's like not the most precious Thing i just find it's easier for me to Get a more even tart if I do press it Like this my dough is really warm at This point I'm going to freeze it Without it trimmed so that it makes for A cleaner trim when it's frozen it'll be Much much sharper okay i start by Trimming maybe halfway along the lip and Then that way I can always trim a little Bit more if I need to i want to make Sure it's all cleaned up around the Edges too because these little bits that Are left behind can burn these scraps I Mean this is basically like delicious Chocolate dough and you can roll this Out again and make little chocolate Biscuits chocolate cookies chocolate Biscuit now if you really wanted to you Could go along the edge and trim it Flush which is what I'm going to do here So I just take the knife parallel with

The rim and this creates that really Flush edge do the same thing I did with The pie dough just making sure it has That little room to breathe bake this on A rim baking sheet for about 15 minutes Just until it starts to look a little Bit more mattified wow I am exhausted We're rocking and rolling we're almost There my tart crust is cool what is cool Is that you can take it out the fapen Sounds like a fancy scary word but it's Truly so easy softened Butter add my sugar my salt basically You're just throwing this all together Mixing it Up feel like Zoolander files it in the Computer you could also do this with a Wooden spoon What oh my God whoa whoa how high does it go well I Don't want to test it yet but add my egg One at a time oh which one's going to go Which one's going to Go whoa this thing's got a lot of giddy Up So fun eyeball It my almond flour toasted Coconut and my flour i'm just going to Mix to Combine whoa i'm going to go ahead and Fill my shell with a friend just use an Offset spatula to get this in an even Layer this is going to go back in the Oven for about 20 to 25 minutes just

Until the French Japan is kind of baked Through you think you just fell from a Coconut tree okay we're the last stage Of our coconut caramel tart we got to Make the toasted coconut caramel you can Make a caramel i promise you it's not Difficult you do not need to be scared Repeat after me i can make a caramel i'm Going to do what's called a wet caramel So I'm basically starting with sugar and A little bit of water set that over Probably like a mediumish heat right now Just to get the sugar dissolving i'm Going to continue to stir it right until The sugar is dissolved because I don't Want my sugar to crystallize so I have a Measuring cup of water and a brush here So if I see any bits of sugar along the Side I am going to go and brush it down You'll know the sugar's dissolved when It's pretty clear i am going to stop Stirring it you really just want to Swirl it so that you don't get like Really dark bits of caramel on one part And then light bits on another my sugar Is all dissolved these bubbles are Essentially pretty rapid right now Because it's driving off a lot of that Water you can see around the edges of The pan here I'm starting to get more of That golden color I think I'm about ready to add my Coconut milk and I'm going to go ahead And stop the cooking by adding my

Coconut it will bubble very vigorously That is okay and I just really want to Cook it down so it reduces even more i Want this to be at that chewy stage so If you have a candy thermometer 250 is What's considered the soft ball stage so I'm at 250 you can see that the bubbles Have started to slow down a little bit Become a little bit more viscous and now I'm going to add my butter my salt and My toasted coconut and this really just Helps stop the cooking even further oh My goodness the addition of the toasted Coconut in there makes it smell truly so Good let it hang out for another few Minutes and then I'm going to pour it Over the tart that I made earlier forgot The vanilla but no worries cool oh it Already smells like the Girl Scout Cookie we're filming this in Virgo Season and I want to make sure it looks Really pristine so you can see it's Still really spreadable it's almost like A frosting my chocolate dough wasn't Perfect but this kind of hides Everything Okay I think I'm going to live a little Dangerously and try to take this out Everybody's looking at me like I Shouldn't do it i think it's going to Slide right on out Now I'm just going to drizzle some Melted chocolate on it sprinkle it with A little flaky salt i'm going to blitz

This in the microwave just to melt you Don't want it to seize so just go in Short bursts and stir every few seconds I'm going to Stop i probably need to stop okay while The chocolate is still melty sprinkle it With some salt all right now going to Let it set up while we finish the rest Of our pies before the pie shop gets up Hey Hey hey Hey hey Hey hey hey hey Hey I know chocolate I don't mean to no Disrespect to chocolate i love chocolate But but you know me and lemons hi I'm Melissa Clark a food reporter for the New York Times and we are making a not So classic but almost classic lemon Mering pie i wanted a softer creamier Filling so I'm using a classic lemon Curd then I did something kind of Special to the meringue and this is the Part that I really love about this pie Grated lemon zest right into the mering It just makes the flavor pop so you've Got the sweetness you have the Fluffiness but you also just have a Little bit of the zing and to me that is A perfect lemon mering Pie for a lemon mering pie the focus Really should be on the contrast between That tangy filling and then that fluffy

Sweet topping crust is totally Negotiable you can use any kind of crust You like i have just a regular all Butter pie crust you can even buy the Pie crust buy the pie dough it's Perfectly fine you know just do the Thing that's going to get you to the Lemon mering pie that is all i am going To par bake it par baking means that I'm Going to bake the crust without any Filling in it until it is mostly cooked It's not going to be 100% cooked it's Going to be like 90% cooked and then It's going to finish baking with the Filling in it overhang i'm folding it Over you could trim it off i like to Fold it over i like to have sturdy edge And then I'm going to crimp it now I'm Just going to score the bottom of the Pie crust with a fork it keeps air Bubbles from forming and that is it now I'm just going to throw this right in The freezer i'm not going to bother Covering it because it's only going to Be there for about half an hour it is Pretty much frozen solid which is good Because that means it's not going to Slump when we put it in the oven I hope Before baking this I'm going to line it With foil and I'm going to top it with Pie weights push the foil into the pie You're kind of helping it keep its shape So that it doesn't slump i am using Really cool pie weights which to me look

Like a big bowl of mints but they're not They are ceramic pie weights you can Also just use dried beans you could use Rice and then that's it i'm going to Throw this in the oven i'm going to let That bake at 425 for about 12 minutes Then I'm going to take it out of the Oven lower the temperature to 350 take The foil and the weights out look for Any air bubbles smush them down if They're there put it back in the oven And then let it finish baking through at The lower temperature and that'll take Another you know 15ish soon as it's Golden brown it's done while that crust Is baking let's make the curd filling a Cool thing about making a lemon mering Pie is you are using the whole egg You're using the yolks for the filling And then you're using the whites to make The topping so it's a little it's its Own little universe it's nice step one Is to separate the eggs this is a little Trick if you are new to separating eggs And you're a little bit nervous or if You just want to make 100% sure you Don't get any yolk in the white for each Egg white separate it into one bowl pour The white into a separate Bowl and then that's the safe space That's like there is no yolk in this Bowl and then you do it again and then If you get a little bit of yolk in the White you can just throw that out and

You don't have to worry about tainting The whole bowl this is what I usually do Is through my Hand just right through the fingers i Have my four egg whites so right here This is for my meringue and I'm just Going to put it aside when I was growing Up my grandmother always made lemon Mering pie and she did it straight from The mix you know the box of pudding and Then she'd make the meringue and it was Delicious it was great but you know when You use a box of pudding it's always a Little bit on the sweeter side but then I tried it with lemon curd there's Something about the creaminess of the Lemon curd against the fluffiness of the Meringue that blows it over the top for Me little pinch of salt so I'm going to Turn the heat on to pretty low because You want to bring this up slowly so when You're making any kind of curd or Anything with eggs and you've got your Pan over the heat do not walk away you Got to keep stirring it because Otherwise you might curdle the eggs once You see that the mixture is starting to Steam it's going to go pretty quickly From here you can see that it's starting To get thick i'm going to run it through My strainer just to be extra safe the Thing about curd is that it does thicken Up as it cools so don't expect it to Look fully cooled you know very thick

Lemon curd yet it'll get there at this Point the crust should almost be ready As soon as it comes out of the oven I'm Going to pour the hot curd into the Crust put it back in the oven and if you Start with a hot curd it'll bake more Quickly than if you start with a cold Curd that you've made ahead and that is Going to bake until it is set that's Going to take anywhere from 18 minutes Is the quickest it could take up to 40 Um it really depends on what kind of pie Pan you use what kind of oven you have And then how hot your curd is when it Goes in the curd is setting hopefully And we're going to make the meringue um Which is the fun part i mean it's all Fun but this is the extra fun part i'm Going to use a glass mixing bowl usually I would use metal metal is a better Conductor of heat it goes a little more Quickly but then you you're not going to Be able to see it in the metal so I'm Going to do it in glass so you all can See be very dramatic so this is a double Boiler setup i have a saucepan there Is about an inch and a half of water and I'm going to set this right inside the Pan and what's going to happen is the Steam is going to heat the egg white Sugar mixture the sugar is going to Dissolve into the egg whites but it's Not going to be so hot that the egg Whites are going to cook so did you know

That there are three different kinds of Meringues there is a uncooked meringue Which is called a French meringue but It's not quite as stable as what I'm Doing right here which is called a Swiss Mering and what that means is that I'm Letting the sugar dissolve into the Whites the dissolved sugar creates more Structure so that when I beat it it's Going to stay fluffier for a longer Amount of time it's also slightly Glossier which is nice and I think it Works really well on mering pies because You've got the gloss and it'll have Better keeping quality like if you can Eat this pie the next day and it's going To be okay then the third kind of mering Is called an Italian mering and that Takes this one step further but I think Pretty much for most home cooks a Swiss Mering is going to be just fine so what You're looking for is the sugar to Dissolve and what that means is if you Rub a little of the egg white mixture Between your fingers it should feel Smooth it shouldn't feel you know sandy Another bonus of doing it the Swiss Mering way is that this is actually Pasteurizing the whites it's making them Food safe so you can eat this without Baking It oh yeah yeah I feel it okay it's Starting off now we can we can beat it We can just beat the heck out of it in

The Mixer Okay so this amount of egg white it's Going to like triple in volume it's just So cool to watch it grow it's one of the Very cool things about making mering It's It's seriously It's like magic it Really is All right so we're going to see where we Are At so what I'm looking for is stiff Peaks and I'm going to show you what That means when you lift the beers up You're looking for peaks that kind of See how that's it's a stiff peak it Stays up at the top if it bent over a Little bit that's fine too so this is a Tablespoon of zest and I'm going to kind Of just scatter it in so it doesn't fall In one place the lemon zest really adds So much flavor to this meringue you know Meringue traditionally is One-dimensional it's just sweet right It's texture but it's not flavor this Has texture and flavor okay so I'm just Going to plop this on top and then I'm Going to make it look Pretty Plop and that's it i turned the oven up To 400 while you were looking right now What we're going to do is brown the Meringue and firm it Up so our pie is out of the oven it is Perfectly cool you need to make sure to

Let it cool completely like 3 4 5 hours Otherwise when you cut it the curd may Not be set right before you cut it you Want to just garnish it with a little Bit more of the lemon Zest so now now do I get to eat it yeah I get to eat it okay a nice fluffy layer On top of the creamy curd it's jiggling Just right but it's not Running the mermaid pie is just the best And this one it's a little more tart Than Usual and a lot more creamy oh it's so Good having the meringue flavored with The lemon zest makes a huge difference And in case you really love the idea of Flavored meringues like I do I also have Two more recipes at NYT Cooking one is For a blood orange curd with a Butterscotch meringue and then I also Have a showstoppingly gorgeous raspberry Tart with a raspberry chocolate meringue On top it's meringue for mering and Raspberry and fruit for you chocolate Lovers out there too I am taking you to flavor town with this One guy Ferryy would love it this is the Salted butterscotch banana cream pie We're going to start with the crust Which is vanilla wafers crushed up 1/4 Cup of sugar there it does need the good Bit of salt especially with the Butterscotch pudding like I want to Flavor this pie basically throughout my

Sugar was a little lumpy so I just want To kind of get some of those lumps out Of there and then now I'm going to add The butter and my chopped statues Wow those are really green pistachios Get it nice mixed Up and this is perfect sand castle Consistency i do this anytime I'm making Any sort of crumb cracker crust even it Out and then working from the middle Outward make sure that I'm fairly even And then I take the flat edge of a um Measuring cup you just start pressing That crust working your way Concentrically outward you want this Crust to be pretty sturdy i like my Crust like I like my men even and sturdy I don't think that makes any sense you Can see that it's a little thick right Now along the walls once I get the Bottom to be a Compact surface that's when I'm going to Go back in and really get those sides Nice and squished in you could see when I did this that this part right here was Not very compact so I didn't do a great Job seems like I'm pretty good all the Way around so now I'm just going to Freeze this for about 15 minutes because That's going to help it maintain its Shape and this only bakes for like 15 Minutes it's really just to start to set It Ooh I smell a teaching

Moment all right so I don't know if my Crust was completely cool enough before I put it in there but also this is a Non-stick pan because we are running low On resources here i wouldn't typically Do it in a non-stick pan i would do it In a just a regular metal pan or even a A glass pie plate if it does slump it's Not a big deal you can press it back up Just be gentle with it or else you'll Start to break it all right so this is Going to be just a really simple Butterscotch pudding dark brown sugar a Little bit of Water a medium medium high heat so I'm Seeing these bubbles right now once I Start to see them slow down that's when I know I'm pretty much at where I want To be so I'm going to add a mixture of Heavy cream and milk and it may sputter Up at you it may not and then I've got My Milk whisk all that in to combine if you Get any bits Of hardened brown sugar in there that's Totally okay they will dissolve so Essentially what I'm doing here is I'm Just bringing this milk up to a simmer You do not want to boil the milk at this Point while that's going I'm gonna add My cornstarch to my egg Yolks it'll look like a paste at first And then it'll start to thin out and This is basically what's going to

Thicken our pudding if I went ahead and Added this to my pudding mixture right Now I would have scrambled eggs right What I'm going to do is something called Tempering which basically means adding Your hot liquid to something that's more Room temperature in order to slowly Bring it up to Temperature you do want to stir fairly Constantly while you're doing this and Then what I'm going to do is I'm going To take this and I'm going to add it Back Into my pudding while stirring so now I'm going to turn my pot back up to a More medium mediumigh heat and basically What I'm looking for here is for really Big bubbles shreks swamp bubbles once It's thick enough to hold the lines of The whisk that is when I switch to the Spatula because the spatula is also Going to help me get into those corners That are kind of pesky so I'm getting Those nice big bubbles add softened Butter you could also add vanilla Extract but I love that rum flavor with The bananas and some Salt setting that off to the side so now I've got my crust which is nice and Cooled so I'm going to layer i mean you Don't have to be like super precious With it slippery little suckers layer Some overlap some and I'm going to Reserve some for the top as well and

Basically you just want to cover the Bottom all right so I've got my bananas Layered in there give your pudding a Little bit of a stir and I'm going to Pour hot pudding over the Bananas top it with the rest of the Bananas just kind of like tessillate Them in there and you can see the Pudding is already starting to set up Which is Great cover this loosely just so that The skin doesn't form cool for 30 Minutes at room temp and then chill it Completely for at least four hours if Not Overnight it looks really good this is a Stabilized whipped cream which basically Means like whipped cream with some other Kind of fat in there i chose to do creme Fresh you can do creme fresh you can do Sour cream anything that's a little Tangy honestly cuz I like how that tang Cuts through a lot of the sweetness Start on low just to get everything Going and then I'll increase the speed Okay I think at this point I'm going to Add a little bit of flavoring you could Either add vanilla or since I used rum In the pie itself I am going to just add A tiny bit of rum and then a little Pinch of Salt all right so for piping I do like To take it to just about stiff peaks so Let's see yeah that's pretty much there

I just want it to be stable enough for Me to Pipe this is just for like you know for Funsies and just make squiggles cuz it's Fun why not this is like up to artistic Interpretation just one layer down below And just kind of like filling it in Wherever it'll have me go in different Directions because that butterscotch is So rich and sweet i really like how that Cremefresh kind of cuts through it under Pressure maybe not my best work but That's okay so I'm going to top it with These beautiful bright green pistachios And you've got your butterscotch banana Cream pie with pistachios this is going To just go back and chill till our pie Extravaganza everybody thank you so much For coming to enjoy the pie hey if you Want the recipes where do you go Hell yeah mama you deserve a slice