Strawberry Cream Pie

This pie is an upgrade of classic strawberries and cream. It was simple and minimally sweet. The creamy pudding filling was flavored with vanilla bean- yum. I had originally planned to make it with our freshly picked berries but ultimately made it with store-bought berries. (I ran out!) The honey drizzle was essential to the presentation and to add a little sweetness.

The recipe was adapted from Food 52, contributed by Erin Jeanne McDowell. I made the crust and filling in advance and chilled each component separately until serving to ensure that the crust wouldn’t soften once assembled. I must note that the crust remained crisp the next day when we ate the leftover pie. I also used a ceramic deep dish pie pan. Next time, I would sweeten the filling a little bit more, noted below. I would also add salt to enhance the vanilla flavor.

This would be a wonderful dessert to serve on July 4th because the components can be made in advance. Nice.

Yield: One 9-inch pie

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 8 tablespoons cold butter, cubed
  • 3 tablespoons ice water, or more as needed

For the Filling:

  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, halved and scraped
  • 1/2 to 3/4 cup granulated sugar, divided (adjust sweetness to your taste)
  • 1/3 cup (5 T) cornstarch
  • generous pinch of coarse salt, or to taste
  • 3 eggs
  • 2 tablespoons unsalted butter
  • 1 quart strawberries, hulled (or enough to cover the top of the pie)
  • 2 tablespoons wildflower honey

To Make the Crust:

  1. Preheat the oven to 425º F, preferably on convection.
  2. In a large bowl or in a food processor, combine the flour and salt.
  3. Add the butter and toss to coat. Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
  4. Add the water and mix to combine. The dough should come together easily but not be wet or sticky.
  5. Wrap the dough and chill for at least 30 minutes in the refrigerator.
  6. On a lightly floured surface, roll out the dough until it’s 1/8-inch thick. (I rolled it out between lightly floured parchment paper.)
  7. Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around. (I did not have this luxurious amount of excess crust because I used a ceramic deep dish pie plate.)
  8. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
  9. Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate. Finish the edges as desired.
  10. Poke the base of the crust a few times with a fork. If the dough seems warm, chill it again.
  11. Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
  12. Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more. (I continued to cook the crust for an additional 8 minutes.)
  13. Cool completely. (After the crust had completely cooled, I covered it with plastic wrap and kept it at room temperature overnight. I chilled it the next day before assembling the dessert.)

To Make the Filling & Finish the Pie:

  1. Mix the milk, cream, vanilla bean, and 1/4 cup to 1/2 cup of granulated sugar together in a medium sauce pot. Bring the mixture to a simmer over medium-low heat. (I used 1/4 cup granulated sugar this time but would use up to 1/2 cup next time.)
  2. While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, salt, and eggs in a medium heat-safe bowl.
  3. When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
  4. Return the mixture to the pot and cook until the mixture is thick and comes to the “first boil” (one large bubble rising from the center of the pot, not many small bubbles around the edges).
  5. Whisk in the butter and pour the mixture into the prepared pie crust. Taste and adjust salt, if necessary. (I made the filling a day in advance and placed it in a glass bowl and refrigerated it overnight.)
  6. Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours. (I chilled the pie crust for at least 3 hours prior to assembling and serving the pie as well.)
  7. To finish the pie, top the pie with the hulled strawberries.
  8. Warm the honey in the microwave or over medium heat, and when it’s runny, brush it over the strawberries.
  9. Serve the pie chilled. (not too chilled- let it warm up slightly so that the flavors shine through!)

French-Style Roasted Strawberry-Vanilla Ice Cream

This is the most amazing strawberry ice cream I’ve ever experienced. The original recipe states that “the key to French-style ice cream is making a base so good you could eat it without freezing it.” The base was incredibly creamy and rich. The roasted strawberries had concentrated flavor and a perfectly tender texture. Wow.

This recipe was adapted from Food and Wine, contributed by Fany Gerson. I loved that the vanilla bean steeped in the cream for an hour before being removed. My finished ice cream had a bit of a custard swirl because I didn’t fully mix the roasted berries into the custard before churning- still delicious but I would correct this next time.

To celebrate my birthday, my daughter made pizzelle bowls for serving the ice cream. It was a very special celebratory dessert and perfect way to use our freshly picked strawberries this season.

Yield: Serves 8

For the Roasted Strawberries:

  • 1 pound fresh strawberries, stemmed and halved if small or quartered if large (about 3 1/2 cups) 
  • 2 T granulated sugar  
  • 2 T light corn syrup or golden syrup 
  • 1/8 tsp kosher salt 

For the Vanilla Ice Cream Base:

  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 vanilla bean pod 
  • 6 large egg yolks 
  • 5 T (1/3 cup) granulated sugar  
  • 1/4 tsp kosher salt 

To Make the Roasted Strawberries:

  1. Preheat oven to 300°F, preferably on convection roast.
  2. Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
  3. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes. 
  4. Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
  5. Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.

To Make the Vanilla Ice Cream Base & To Finish:

  1. Stir together cream and milk in a medium saucepan.
  2. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
  3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
  4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
  5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
  6. Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
  7. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
  8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
  9. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
  10. Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
  11. Stir together strawberry mixture and ice cream base in a bowl.
  12. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
  13. Transfer to a shallow container, such as a glass loaf pan, cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
  14. Store in an airtight container in freezer up to 3 weeks.

Mexican Sweet Corn Cake (Pan de Elote)

In Mexico, this simple cake is called panqué de elote, pan de elote or pastel de elote. It is often served for breakfast. We ate it for dessert after our family favorite Middle School Tacos on Cinco de Mayo this year and ate the leftovers for breakfast. Perfect. 🙂

This recipe was adapted from Milk Street. The original recipe accurately describes the texture as somewhere between cake and cornbread while hinting at custard. I used Greek yogurt and modified the method and the baking time for a convection oven. I served the cake with strawberries which was a lovely accompaniment.

Yield: 8 to 10 servings

  • 3 medium ears fresh corn, preferably yellow, husked (see Note)
  • 36 grams (1/4 cup) fine yellow cornmeal
  • 14 ounce can sweetened condensed milk
  • 57 grams (1/4 cup) plain whole-milk yogurt (I used whole-milk Greek yogurt)
  • 165 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
  • 2 T cornstarch
  • 2 tsp baking powder
  • 1/4 tsp table salt
  • 2 large eggs, plus 2 large egg yolks
  • 1/2 cup grapeseed or other neutral oil
  • Confectioners’ sugar, to serve
  • fresh strawberries, to serve
  1. Heat the oven to 350°F with a rack in the middle position. (I set my oven to the true convection setting.)
  2. Mist a 9-inch round cake pan with cooking spray.
  3. Hold an ear of corn upright in the center of a medium bowl. Using a chef’s knife, cut the kernels from the corn. Repeat with the additional two ears. Measure 250 grams (1 1/2 cups) of the freshly cut kernels and add to a blender; if you have extra corn, reserve it for another use.
  4. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. (I used a Vitamix.)
  5. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
  6. To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds.
  7. Pour the puree into a large bowl.
  8. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. It is important that you don’t whisk vigorously! Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the finished cake is tender.
  9. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes in a convection oven or 40 to 45 minutes in a standard oven.
  10. Cool in the pan on a wire rack for 30 minutes.
  11. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour.
  12. Serve dusted with Confectioners’ sugar with strawberry slices on the side.

Note: Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer.

Buttery Pear Dutch Baby

This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. 🙂

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.

Yield: Serves 3 to 4 (one 10-inch Dutch Baby)

  • 1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
  • 2 T cornstarch
  • 1 T granulated sugar
  • 1/2 tsp fine sea salt
  • 4 large or extra-large eggs
  • 1 cup milk, preferably whole
  • 1 tsp pure vanilla extract
  • 4 T (57g) unsalted butter, cold
  • 1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
  • Confectioners’ sugar, for dusting
  • pure maple syrup, for serving, optional
  1. Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
  2. In a large bowl, whisk the flour, cornstarch, sugar, and salt.
  3. In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
  4. Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
  5. Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
  6. Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
  7. Pour the batter in and immediately return the skillet to the oven.
  8. Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
  9. Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
  10. Cut into wedges and serve with maple syrup, if desired.

Ina Garten’s Vanilla Bean Brioche Bread Pudding

Our Father’s Day celebration involved grilling and baked goods. We started the day with a mini-bundt cake version of Alton Brown’s Strawberry Muffins. There may have been some leftover Strawberry Crumb Cake on the side too. My husband loves strawberry season. 🙂

Because he has been excited about experimenting with his meat grinder, my husband wanted to make his own burger blend for dinner. (This time, he used a combination of beef brisket and chuck steak. It was a success!) I made curly fries, corn on the cob, and a green salad with ice box buttermilk dressing to serve on the side. I think that he really wanted me to have time to focus on this incredible dessert!

This bread pudding recipe was adapted from Cook Like a Pro: Recipes and Tips for Home Cooks- a Barefoot Contessa Cookbook by Ina Garten. The “pro tip” in this recipe was to use melted vanilla bean ice cream as a shortcut crème anglaise to drizzle over the top. It was rich, indulgent, and absolutely fabulous.

Yield: Serves 6 to 8

  • 8 to 9 ounces brioche (I used 6 slices of Trader Joe’s brioche)
  • 1 1/2 extra-large whole eggs (I divide an egg in half by weight)
  • 4 extra-large egg yolks
  • 2 cups half-and-half
  • 1/2 cup whole milk
  • 1/2 cup plus 2 T granulated sugar
  • 1 tsp pure vanilla extract
  • seeds scraped from 1/2 vanilla bean
  • confectioners’ sugar, for dusting
  • 7 ounces (1/2 pint) vanilla bean ice cream, melted, for serving (I used Häagen-Dazs)
  1. Place the ice cream in a pitcher in the refrigerator to melt.
  2. Preheat the oven to 350 degrees, preferably on convection, with a rack in the center.
  3. Cut six 3/4-inch slices of brioche. (Trader Joe’s brioche is pre-sliced.) Keep 3 1/2 slices whole. Trim the crusts from the remaining 2 1/2 slices; cut into 1-inch dice.
  4. In a single layer, spread the whole slices and cut pieces of brioche on a rimmed sheet pan. Place in the preheated oven for 5 minutes, to lightly toast the bread.
  5. Meanwhile, make the custard. Whisk the whole eggs, egg yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla bean seeds in a large bowl, preferably with a spout. Set aside.
  6. Line a 2-inch deep baking dish with the whole slices of brioche, cutting them to fit in a single layer. (I used a 9 1/2-inch round, ceramic baking dish. An 8×8-inch square dish, or equivalent, could be substituted.)
  7. Distribute the diced brioche on top.
  8. Pour the custard over the top of the bread and press down lightly so that the bread is soaked with custard. Set aside for 10 minutes.
  9. Place the baking dish in a roasting pan large enough to allow the baking dish to sit flat. (I used a large roasting pan with handles. I also placed a silicone mat underneath the baking dish to prevent it from moving within the pan.)
  10. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard.
  11. Cover the roasting pan tightly with aluminum foil, tenting the foil to make sure that it doesn’t touch the custard. Cut a few holes in the foil to allow steam to escape.
  12. Bake for 45 minutes.
  13. Uncover and continue to bake for an additional 30 to 35 minutes, until browned and set. Test by inserting a knife in the center- it should come out clean.
  14. Dust with confectioners’ sugar. Serve warm, drizzled with melted ice cream.

Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

  • 100 g (1/2 cup) granulated sugar
  • 2 tsp light corn syrup
  • 6 T heavy cream or crème fraîche
  • 1 T unsalted butter
  • 1/8 tsp pure vanilla extract
  • 1/4 tsp coarse salt or coarse sea salt
  1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
  2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
  3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
  4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
  5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
  6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks
  • 50 g (1/4 cup) lightly packed light or dark brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of coarse salt or sea salt flakes
  1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
  2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
  3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
  4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
  5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
  6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

  • 4 T (55 g) unsalted butter
  • 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
  • 75 g (6 T) granulated sugar
  • 1 tsp ground cinnamon
  • pinch of coarse salt
  1. Melt the butter in a large skillet over medium heat.
  2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
  3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
  4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

  • 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
  • 4 large eggs
  • 1/2 tsp coarse salt
  • 190 g (1 1/2 cups) all-purpose flour
  • 6 T (85 g) unsalted butter
  • butter or vegetable oil, for the pan
  1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
  2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
  3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
  4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
  5. Transfer the batter to a large glass measuring cup with a spout.
  6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
  7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
  8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
  9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
  10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
  11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
  12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
  13. Slide the crêpe from the pan onto a large plate.
  14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
  15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

  1. Position a rack in the center of the oven and preheat to 425 F(220 C).
  2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
  3. Lay the crêpes presentation-side down on a clean work surface.
  4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
  5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
  6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
  7. Bake until heated through, 4 to 10 minutes.
  8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
  9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

Meyer Lemon Pielets with Brown Butter Press-In Cookie Crust

I have my own Meyer lemon tree but I did have to purchase the lemons for this special treat- this year anyway. My tree is very sparse at the moment- and not that happy. 😦 Hopefully it will have many lemons sometime in the future! Anyway, I love individual desserts. These were silky, creamy and delicious.

This recipe was adapted from The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDowell. Such a beautiful and informational book. The lemon zest and juice can be replaced with Key lime zest and juice for a lime version. Alternate press-in cookie crust variations are included below as well. Very nice.

Yield: 12 mini pies

For the Brown Butter Press-In Cookie Crust:

  • 113g / 4 oz / 8 T unsalted butter, at room temperature
  • 50 g / 1/4 cup / 4 T granulated sugar
  • 21 g / 1 large egg yolk
  • 5 g / 1 tsp vanilla extract
  • 210 g / 1 3/4 cups all-purpose flour
  • 2 g / 1/2 tsp fine sea salt
  • 15 g / 1 T water

For the Pielets:

  • 1 recipe Brown Butter Press-In Cookie Crust (ingredients above)
  • 99g / 1/2 cup granulated sugar
  • grated zest of 1 Meyer lemon
  • 288g / 1 1/4 cups heavy cream
  • 60g / 1/4 cup freshly squeezed Meyer lemon juice
  • 2g / 1/2 tsp pure vanilla extract
  • 1g / 1/4 tsp fine sea salt
  • lightly sweetened freshly whipped cream, for serving, optional
  • Meyer lemon zest, for garnish, optional

To Make the Crusts:

  1. Melt the butter in a medium saucepan over medium heat.
  2. Reduce the heat to low and cook, stirring occasionally, until the butter begins to simmer and foam, the milk solids turn brown, and the butter smells toasty, about 10 minutes.
  3. Cool the butter to room temperature before proceeding with the recipe.
  4. In the bowl of a stand mixer with the paddle attachment, combine the cooled brown butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
  5. Add the egg yolk and vanilla and mix on medium speed to combine. Scrape the bowl well.
  6. Add the flour and salt and mix on low-speed until fully incorporated, 45 seconds to 1 minute.
  7. Add the water and mix just until the dough is smooth, about 1 minute more.
  8. Preheat the oven to 350°F/175°C with a rack in the center.
  9. Grease the cavities of a muffin pan with nonstick spray.
  10. Divide the dough into 12 even rations in each cavity. (I used cookie scoops of various sizes.)
  11. Use your fingers to press the dough evenly over the bottom and up the sides of each cavity.
  12. Use a small fork or tip of a paring knife to dock the dough all over.
  13. Chill in the refrigerator for 15 to 20 minutes.
  14. Bake the crusts until they are lightly golden at the edges and appear set all over, 14 to 18 minutes. If the dough puffs up during baking, prick it with a fork when you remove the crusts from the oven so it lies flat again.
  15. Cool crusts completely. Then, use an offset spatula to gently unfold the cooled crusts onto a baking sheet. They should release easily. (I found that rotating them helped release them from the pan- the top edges of my crusts did crumble a bit though- still delicious.)

To Make the Filling and Serve:

  1. In a small pot, rub the sugar and the lemon zest together to combine.
  2. Add the cream and heat over medium-low heat, whisking, to dissolve the sugar. Do NOT let the cream come to a boil.
  3. Transfer the mixture to a large container with a pour spout and whisk in the lime juice, vanilla, and salt.
  4. Carefully pour the custard into the cooled crusts, filling each one just over 3/4 full.
  5. Cover loosely with plastic wrap and refrigerate until the filling is set, at least 2 hours (or up to 24 hours). Keep refrigerated until ready to serve.
  6. Top with lightly sweetened whipped cream and garnish with additional zest, if desired, and serve.

Notes:

  • The pielets can be made up to 24 hours ahead and kept refrigerated in an airtight container.
  • Any leftover filling can be chilled in a ramekin for a baker’s treat. 🙂

Alternate Press-In Crusts:

To Make an Oatmeal Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Replace 30 g / 1/4 cup of the flour with 74 g / 3/4 cup rolled oats.

To Make a Coconut Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Add 50 g / 2/3 cup toasted unsweetened shredded coconut with the flour.

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