New Castle News

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November 16, 2013

Culinary Conversation: My, oh my, it’s pie!

(Continued)

NEW CASTLE —

  • 11⁄4 cups finely crushed graham crackers (21 squares)
  • 1 cup roasted salted cashews
  • 1⁄3 cup granulated sugar
  • 1⁄2 cup butter, melted
  • 2⁄3 cup whipping cream
  • 1 cup semisweet chocolate pieces
  • 3⁄4 cup packed brown sugar
  • 1⁄4 cup cornstarch
  • 1⁄4 teaspoon salt
  • 1 12-ounce can evaporated milk
  • 3 egg yolks
  • 1 cup milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • Brown sugar meringue
  • 4 egg whites
  • 1⁄4 cup packed brown sugar
  • 1⁄4 cup granulated sugar

Preheat oven to 350 degrees. In a food processor, combine crushed crackers, cashews and granulated sugar. Cover and pulse with several on/off turns to form fine crumbs. Add the melted butter; cover and pulse with several on/off turns to combine.

Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until fragrant and firm. Cool on a wire rack.

In a small saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust.

For filling, in a medium saucepan combine brown sugar, cornstarch and salt. Whisk in about 1⁄2 cup of evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk.

Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in the 3 tablespoons butter and vanilla. Cover and keep warm.

Prepare brown sugar meringue. In a large mixing bowl, beat egg whites with an electric mixer on medium speed about 1 minute until soft peaks form. Gradually add the sugars, a little at a time, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves.

Pour warm filling into prepared pie crust. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for 15 minutes or until meringue is firm and golden. Cool on a wire rack for one hour. Chill for 4 to 6 hours before serving; cover for longer storage.

Brownie Walnut Pie

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