Pi Day...

It's pi day.  The fourteen year old girl who once sat in her closet crying over algebra homework would roll her eyes if I told her that in less than a decade she would be celebrating a math-based holiday. 

Chocolate Custard Pecan Pie {Pedantic Foodie}

Around this site, we take pi day very seriously.  Not because I care so much about infinite numbers, but because I care an awful lot about buttery crusts filled with deliciousness.  

Here's a list for your pi day inspiration.

This Chocolate Custard Pecan Pie is one of my favorite things that I have ever made.  It's the lovechild of Chocolate Cream Pie and Pecan Pie.  It’s chocolatey and spicy without being too sweet and I could probably eat at least half of this pie on my own....

These Raspberry Apple Hand Pies with Creme Anglaise are sweet and pretty, and the creme anglaise provides a faux ice cream element that I adore.  

I discovered this recipe for Rhuberry Pie in the The Four & Twenty Blackbirds Pie Book and it is certainly the best fruit pie that has ever come out of my kitchen.  I’m kind of addicted to the sour tang of rhubarb.  

If you are in a savory mood this Skillet Chicken Pot Pie is totally the way to go.   It’s a one pan dish and it includes puff pastry - nothing can go wrong.  

This Pistachio Coconut Cream Pie is gluten-free and ridiculously good.  I am a huge fan of pistachios, and their unique, buttery flavor certainly comes through in this pie. 

 P.S. The pistachio coconut crust is off the chain.

Happy Pi Day!  

Sincerely, 

  Pedantic Foodie

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream

My iPhone “Notes” application is filled with roughly 157 notes, most of which contain strings of words which eventually materialize into the recipes you find on this blog.  Inspiration is sporadic, and my notes are often random lines such as “Chocolate Cream Pie + Cinnamon Whipped Cream + Pecan Pie?”  Oh the wonderful things you can think of when you are supposed to be replying to emails...

After some highly technical recipe-investigating, and a whole lot of butter, that electronic note became a tangible, edible reality. 

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream {Pedantic Foodie}

If you are not a stranger to this blog you know that this is about the time when I would offer a friendly lecture on how you should never, ever, ever, use a store-bought pie crust.  I highly doubt that I need to repeat that lecture, because I think we are all clear on the fact that store-bought pie crusts are evil and I am sure that none of you would ever consider bringing one into your home, right?  Good, we can now proceed.  

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream {Pedantic Foodie}

This pie begins with a traditional pecan filling.  Our pecans are roasted with cloves and cinnamon, given a rough chop, and covered in an irresistibly sticky mixture of corn syrup, egg yolks, butter, and sugar.  This is the first layer of our pie.

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream {Pedantic Foodie}

Next, we prepare our chocolate filling.  This custard uses both dutch-processed cocoa powder and semisweet chocolate to provide it with the rich chocolate flavor which will perfectly counteract the sweetness of the pecan layer.

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream {Pedantic Foodie}

Lastly, a spoonful of cream whipped with cinnamon tops our pie, completing the perfect triad of flavors and textures. 

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream {Pedantic Foodie}

I think this pie should make it to all of our Thanksgiving tables this year. 

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream {Pedantic Foodie}

Wishing you all a wonderful holiday filled with family, pies, and lots of mashed potatoes.  

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream {Pedantic Foodie}

Sincerely, 

   Pedantic Foodie


Chocolate Custard Pecan Pie with Cinnamon Whipped Cream 

serves 10 / recipe slightly adapted from Joy the Baker, Tyler Florence, and The Four and Twenty Blackbirds Pie Book

 

for the crust 

  • 1 1/4 cups all-purpose flour 
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon granulated sugar
  • 1/2 cup cold, unsalted butter (cut into 1/2-inch cubes)
  • 1/2 cup cold water
  • 2 tablespoons apple cider vinegar 
  • 1/2 cup ice 
  • egg wash (1 egg white whisked with 1 teaspoon water)

Sift to combine flour, salt, and sugar in a large bowl.  

Transfer the sifted flour mixture to the work bowl of your food processor.  Add cubed butter and pulse several times until the butter is worked in and in pea-sized pieces.  The mixture should be the texture of rough cornmeal.  

Combine water, vinegar, and ice in a small bowl.  Add the cold water mixture to the rough dough several tablespoons at a time, pulsing 1-2 times after each addition.  Add just enough liquid to bring the dough roughly together.  Divide the dough in half and form two discs.  Wrap each disc in plastic wrap and refrigerate for 1 hour.  

Place one disc of chilled dough on a floured surface and roll out into a 12 inch circle.  Fold the circle in half and lay the crust across one side of a 9inch glass pie pan, unfold the disc so that the crust covered the pan and gently smooth out the crust.  Trim away an excess crust beyond 1 1/2 inches before forming the edge of the crust by folding and pinching.  Place the prepared crust in the refrigerator to rest for thirty minutes.  Use a fork to puncture the bottom of the crust several times and transfer to the freezer for ten minutes.  

Preheat oven to 425 degrees. 

Line the chilled crust tightly with aluminum foil, wrapping the foil around the crimped edges, and fill with pie weights or dried beans.  Bake for 20 minutes, until the crust is set but not browned.  Remove from the oven and brush with egg wash, then return to the oven and bake for an additional 3-5 minutes.  While the crust is cooling prepare pecan filling.  

for the pecan filling

  • 2 eggs 
  • 1/2 cup corn syrup
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt 
  • 1 teaspoon vanilla extract 
  • 1 cup raw pecan halves
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon cloves 

Preheat oven to 350 degrees.  

In a medium sauté pan combine pecans, ground cinnamon, and ground cloves.  Place over medium heat and cook, stirring often, until the pecans become fragrant and begin to release their oils - about 5-8 minutes.  Remove from heat and chop roughly.  

Place the spiced pecans in the bottom of the prepared crust.  

In a large bowl whisk to combine corn syrup, eggs, sugar, butter, salt, and vanilla extract.  Pour the filling over the pecans and transfer the pie to the oven.  Bake for 35-45 minutes or until the pie filling jiggles slightly.  Allow to cool to room temperature on a cooling rack.  Once the pie has cooled prepare the chocolate custard.  

for the chocolate custard

  • 1 cup whole milk
  • 1/2 cup heavy cream 
  • 1/4 cup dutch-processed cocoa powder
  • 1/4 teaspoon kosher salt 
  • 1/4 cup granulated sugar
  • 2 egg yolks  
  • 2 tablespoons cornstarch 
  • 1/2 cup semisweet chocolate, roughly chopped

In a small bowl whisk to combine egg yolks, cornstarch, and heavy whipping cream.  Set aside.  

In a small saucepan combine whole milk, granulated sugar, cocoa powder, and salt.  Place over medium-high heat and stir frequently until the mixture is steaming, but not boiling.  

Slowly stream 1/2 cup of the hot milk mixture into the egg yolks, whisking rapidly to temper the yolks.  Return the tempered mixture to the saucepan and cook for 3-4 minutes or until it has thickened and reached a boil.  Remove from heat and fold in semisweet chocolate.  Pour the custard over the cooled pecan layer.  Refrigerate the pie for 3 hours or until the custard has set.  

for the cinnamon whipped cream

  • 3/4 cup heavy cream 
  • 1/4 teaspoon ground cinnamon 
  • 1/4 cup confectioner’s sugar

Combine cream, cinnamon, and confectioner’s sugar in the bowl of your stand mixer and beat on medium-high speed until stiff peaks form.  Serve with chilled pie.  Enjoy! 

Mushroom Bacon and Brussels Sprout Quiche

This past Thursday marked one week - seven short days, until the most food-centered holiday.  I probably do not need to mention that Thanksgiving happens to be my favorite holiday, but it can also be one of the most precarious to prepare for.

Mushroom Bacon and Brussels Sprout Quiche {Pedantic Foodie}

If you are not the one doing the traveling, then you are most likely doing the hosting, which means that in between making eight dozen dinner rolls (why did you ever agree to that?), and baking multiple pies you also have to be ready to greet your beautiful relatives on the morning of Turkey day.  Guess what?  They’re hungry.  They need breakfast, and a hearty one at that because, as past years have proved, your midday feast won’t actually be happening until 5pm.

Mushroom Bacon and Brussels Sprout Quiche {Pedantic Foodie}

This is not the time to dirty a bunch of dishes.  You are going to do that in a couple hours, anyways.  This is where you pull the quiche that you made the night before out of the fridge and into the oven.  Quiche, coffee, you are set to impress.

Mushroom Bacon and Brussels Sprout Quiche {Pedantic Foodie}

The best thing about quiches is their ability to taste just as good reheated as they do fresh from the oven.  The crust is simple and can be made up to two weeks in advance, then frozen until you are ready to use it.

Mushroom Bacon and Brussels Sprout Quiche {Pedantic Foodie}

Brussels sprouts are what sets this quiche apart.  I used the cheese-grating attachment on my food processor to grate my sprouts.  If you don’t  have a food processor you can always use a hand grater. 

Mushroom Bacon and Brussels Sprout Quiche {Pedantic Foodie}

Let’s get prepared so that the morning of Turkey Day we can sit down and have that extra cup of coffee. 

 

Sincerely, 

  Pedantic Foodie

Mushroom Bacon & Brussels Sprout Quiche 

for the filling 

  • 4 strips (“rashers”) smoked bacon, chopped
  • 1 medium sweet onion, diced 
  • 2 cups shredded brussels sprouts 
  • 2 cups cremini mushrooms, sliced 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 8 large eggs
  • 2/3 cup half and half
  • olive oil

for the crust  

  • 1/2 cup plus 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar 
  • 2 cups all-purpose flour, plus extra for rolling  
  • 1/2 teaspoon kosher salt 
  • 2 1/2 tablespoons heavy whipping cream 
  • 1/4 cup ice water 

for the crust 

In the work bowl of your food processor combine flour, sugar, and salt.  Cut cold butter into cubes and add to the flour mixture - pulse until the texture of rough cornmeal.  Add heavy cream and ice water until the dough just comes together.*

Turn out unto a floured surface and roll out into an 11-inch circle.  Lay the crust into a pie pan and crimp the edges.  Refrigerate until ready to fill.  

*At this point you can wrap the dough in plastic wrap and freeze until ready to use.  

for the filling

In a medium skillet fry chopped bacon until crispy.  Remove the bacon, leaving the grease in the pan.  Cook the onions in hot bacon grease until translucent and add brussels sprouts.  Cook the sprouts for 3-5 minutes or until they just begin to brown.  Remove onions and sprouts from pan and reserve.  Heat several tablespoons of olive oil in the skillet and cook mushrooms until wilted. 

In a medium bowl whisk together eggs, half and half, salt and pepper.   

Place cooked mushrooms, brussels sprouts and onions into prepared pie crust.  Pour egg mixture over vegetables.  

Bake quiche for 400 degrees for 45 minutes or until fully set.  Serve immediately or cover and refrigerate until ready to serve.*  Enjoy!

*To reheat, place in a 300 degree oven for 20 minutes.