Diane : The title pretty much says it all, except for the drama that unfolded for this event. Without having to divulge into too much detail (he was mean to me), here are the facts summarizing the process:
- We need to bake a pie for Krysta’s 3.14 Pie Day. So many pie ideas get tossed around.
- I wanted to make a totally fresh, delectable and light tropical mango pie, full of naturally sweet, juicy mangoes that are riped to perfection. Todd wants to make a macho whiskey pie.
- There’s not enough room for two ego-centric baking hounds in the kitchen making ONE pie. So we need to choose.
- Todd has bigger muscles, has a history of baking kick-butt blueberry pies, the tangerine tree is full of fruit and we didn’t buy the mangoes in time to ripen.
- Todd wins and gets to bake his pie.
- But Diane gets to help wash the dishes, kinda garnish the pie and take the photographs!
Todd: My defense and thoughts…
- Who wants a nice, light pie? Pies should be rustic and filled with tasties that make you squirm with guilt. But they are so damn good you don’t care, and never stop at just one piece.
- My pie isn’t macho. It’s creamy, sexy, and just a little naughty. I love my little whiskey girl. Plus the tangerines are perfect and every woman loves chocolate. That’s who I like to cook for the most, the lovely ladies. It’s more of a seduction pie.
- I do have bigger muscles, thank god.
- I win, I win!
- We still work together, and hopefully have created another tasty others will enjoy. We enjoyed making it, and even made a cocktail with the leftover whiskey, not to mention sampling quite a few of the inebriated tangerine slices.
The pie is basically the combining of several components. A blind baked crust made with both butter and lard. The butter gives the flavor, the lard the flakiness. Next you add a silky, chocolate pastry cream. Carefully slice the tangerines (you could always substitute canned mandarins if there are no good tangerines), place them in a bowl and pour whiskey over them. Garnish the top of the pie with the tangerines, then top your pie slices with fresh whipped cream as you serve. Make cocktail out of leftover whiskey by adding a little triple sec, tossing it in a shaker with ice, then strain & drain. We must say both the pie and the cocktail were “Damn Tasty!” Thanks Evil Chef Mom for throwing down the gauntlet. This was a fun task.
(Chocolate Whiskey Tangerine Pie)
Chocolate Pastry Cream & Finishing the Pie (chocolate pastry cream adapted from Martha Stewart’s Baking Handbook)
Chocolate Whiskey Tangerine Pie
Yield: 1 Pie
Total Time: 1 hour
This is one of the tastiest, flaky pie crusts we’ve had. Easy to make, too. Lard makes pies flaky, butter makes pies tasty. That’s why both are used here. Also, flaky pies like cold temperatures, so keep your ingredients cold even in between steps to help make your crust happy. Makes 2 – 9″ Pies. Make one for now and freeze the other for later use.
The chocolate pastry cream has a million and one uses, including eating straight. You can always add a little dark rum, or kaluha for an adult version. Makes about 2 1/2 c.
- 1 9" Pie Crust, blind baked
- Chocolate Pastry Cream
- Tangerine Slices
- Whipped Cream
Flaky Pie Crust Ingredients
- 2 1/4 c (355g) flour
- 1/2 T (15g) salt
- 1/2 lb (225g) cold unsalted butter
- 1/4 c (70g) cold lard
- 1/3 c (80ml) ice water, approx.
Chocolate Pastry Cream Ingredients
- 2 c (500 ml) milk
- 1/2 c (100g) sugar
- dash of vanilla extract
- pinch of salt
- 4 egg yolks
- 1/4 c (35g) cornstarch
- 1/2 lb (225g) dark chocolate, finely chopped
- 2 T (30g) unsalted butter
Flaky Pie Crust Directions
- Combine flour and salt on a work surface or bowl.
- Cut up the cold butter and lard into manageable pieces, then add it to the flour and pinch down to hazelnut size pieces with your fingers.
- Add ice water and mix just until the dough comes together. It should be a rough looking, lumpy ball with chunks of butter still.
- Flatten the ball to expedite the chilling process, then wrap and put to rest in fridge for at least 30 min.
- Divide the dough in two, putting one back in the fridge and placing the other dough between two sheets of plastic wrap and roll out. Occasionally peel back plastic wrap, then place back on so you take out the wrinkles. Roll to about 1/8″ thick and about 1″ beyond your pie tin, then place in tin and finish the edges however you like. Prick the bottom and let rest in fridge for at least 1/2 hour before using.
- Blind baking, preheat oven to 375º. Carefully line crust with parchment paper, then fill with pie weights of your choice (we prefer beans, they’re cheaper and seem to fill better.) Bake crust in oven for 18 min, or until it begins to show slight browning on edges. Remove foil and weights, then return to oven for another 15 min., or until it’s a nice, golden brown.
Chocolate Pastry Cream Directions
- Combine milk, 1/4c (50g) sugar, vanilla extract, and salt in a saucepan and slowly bring to a near boil. In the meantime, whisk together egg yolks, remaining 1/4c (50g) sugar, and cornstarch.
- When the milk is near boil, take off of the heat & slowly, 1/2 a cup at a time, whisk milk into egg mixture (whisking only in one direction will help prevent lumps from forming). After milk and eggs are fully incorporated, pour back into saucepan and return to medium-high heat. Whisking continuously (again, only in one direction), heat until mixture thickens, about 2 minutes.
- Pour mixture into an electric mixer bowl fitted with a paddle attachment and begin to beat on low speed. 1/4 of a cup at a time, add chocolate and butter. Continue beating, a little faster now, until cooled, @ 5-10 min.
- Transfer to a storage container, cover w/ wax paper so that paper is in complete contact with pastry cream (prevents skin from forming on cream.) Chill for at least 1/2 hour & up to 3 days. Whisk briefly before using.
- Very Important! Make sure to lick bowl completely clean before washing. You can not let any on these tasties go to waste.
- Blind bake your crusts.
- When cooled, fill crusts with chocolate pastry cream and top with tangerine slices that have been macerated in whiskey for 30 min.
- Finish pie with fresh whipped cream.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
Sharing The Love #3 : Our Fremont Tangerines !!!!!
This fruit laden Fremont tangerine tree is exploding with super sweet jewels. Knowing how many of you out there are still freezing your deriers off, we’re “Sharing The Love” with a little bit of California sunshine via these tangerines. So if you’re in need of a some warm, sweet and juicy citrus sun-rays, we’ll send a couple of these off to you to help welcome Springs arrival. Supplies can be limited though, depending on the demand, so get your requests in early! Just leave your request comment here and we’ll contact you afterward for further details!
Previous “Sharing The Love” Editions:
- The Art of Spicing …(This offer is still available)
- Garden Fresh Rosemary...(This offer is still available)
Also … We’re celebrating March with Andrea’s “Grow Your Own” event !
Andrea’s “Grow Your Own” is a monthly food blogging event that celebrates the foods we grow or raise ourselves and the dishes we make using our homegrown products. For any of you who are creating dishes from your garden delights, please join in and share your recipes with this fantastic event! So here it is…ta da! …Pieman Todd’s “Silky Chocolate Whiskey Tangerine Pie” is our contribution to this event!