Day 5
Turtle Pie, Banana Cream Pie, Short Dough (1-2-3 Cookie Dough) and Linzer Dough
Today we finally finished the turtle pie I spoke about in day 4. Goodness...so delicious. I am a chocoholic..anything chocolate can never be wrong in my book. This Turtle pie was so good and we used an Oreo cookie crust. I actually never heard of a turtle pie..seems like an explosion of every sin wrapped into a pie. Oreo cookie, caramel and pecans layer, then chocolate mousse with a top layer of whipped cream, garnish with chocolate and pecans...it sounds rich and IS rich in flavor and sweetness. We made the chocolate mousse filling, caramel and pecan sauce along with Chantilly cream to garnish the Turtle and Banana cream pie. I still haven't tried a Cream pie or a Chiffon pie but I can now say that I have devoured a Turtle pie..baby steps! We are allowed to take one pie home and I had to go with the chocolate one. I left school that night with the Turtle pie and sat with my friend at Dunkin Donuts and we ate half the pie like greedy pigletts :-/ Sooo worth it!
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RECIPES
Turtle Pie
Components:
Oreo Cookie Crust
Caramel Sauce
Chocolate Mousse
Garnish
Ingredients:
Oreo Cookie Crust
Butter - 2.5 oz
Sugar, confectioner's or granulated -3 oz
Crumbs, Oreo Cookies - 8 oz
Preparation:
Melt butter. Combine sugar and Oreo crumbs. Add melted butter to dry ingredients. Combine well.
Press into 9" pan. Bake at 350 F for 8 to 10 minutes or until set.
Caramel Sauce:
Sugar - granulated - 5 oz
Butter, salted - 2 oz
Heavy cream, warmed - 4 oz
Pecans - 5 oz
Preparation:
In heavy- bottom pan, caramelize the sugar using the dry method. Remove from heat and add butter.
When butter is melted, add warm cream then add pecans. Place mixture in baked pie shell.
Chocolate Mousse:
Cream, heavy - 10 oz
Chocolate - 10 oz
Butter, salted, softened - 1.5 oz
Sugar, granulated - 4.5 oz
Egg yolks, pasteurized - 2 oz
Egg whites, pasteurized - 4 oz
Preparation:
Whip the cream to a soft peak and reserve. Melt chocolate and add butter.
Add 1/3 of the whipped cream. Add egg yolks and blend. Fold in remaining cream.
In mixing bowl fitted with a whisk, whip egg whites on high speed to a medium peak while gradually adding sugar. Fold meringue into chocolate mixture. Place the chocolate mousse on top of pecan/caramel mixture in pie shell. Refrigerate and garnish with creme Chantilly.
Linzer Dough
Ingredients:
Butter - 1 lb, 9 oz
Sugar - 18 oz
Eggs - 4 each
Vanilla - 2 tsp
Cake flour - 1 lb, 4 oz
Cinnamon - .25 oz
Baking powder - .5 oz
Hazelnut flour - 12 oz
Cake crumbs - 4 oz
Preparation:
Using creaming method combine ingredients. Mix butter and sugar together, then add eggs one at a time then add vanilla. Slowly incorporate dry ingredients.
Flatten into 1/2 inch disc and refrigerate until ready to use.
Short Dough (1-2-3 Cookie Dough)
Ingredients:
Sugar, granulated - 1 lb
Butter, unsalted, room temperature - 2 lbs
Eggs, whole - 6 oz
Flour, pastry - 3 lbs
Preparation:
In mixing bowl with paddle, cream sugar and butter together. Add eggs gradually, scrape well.
Add the flour and mix on low speed until well blended. Refrigerate before using.
Vanilla Cream Pie / Banana Cream Pie
Yield: Two 9" pies
Ingredients:
Pie Shell, baked
Cornstarch - 3 oz
Milk, whole - 2 lbs, 4 oz
Eggs, whole - 8 oz
Sugar, granulated - 8 oz
Butter, unsalted - 3 oz
Extract, vanilla - 1 oz
For Banana Cream - Half-fill the pie shell with filling.
Cover the filling with sliced bananas and with remainder of filling
Banana extract - to taste
Preparation:
In bowl, mix cornstarch and small amount of milk to make a slurry.
Combine eggs and yolks and add to slurry.
In heavy-bottom pot, boil the remaining milk and granulated sugar. Temper the boiling mixture and slurry and return to heat. Bring mixture to a boil and allow to thicken.
Remove from heat and stir in butter and vanilla extract. Place filling in prepared pie crust. Refrigerate until needed. Garnish as desired.
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