How To make Walnut Pie a La Mode
VANILLA ICE CREAM:
1/2 qt Milk
6 lg Egg yolks
1/2 lb Sugar
1/2 qt Cream, heavy
1 ea Bean, vanilla
WALNUT PIE:
3 c Flour
1 c Sugar
1 c Butter, cooled
1 pn Salt
1 lg Egg
1 lg Egg yolk
1 lb Walnuts, chopped
3 c Cream, heavy
2 c Sugar
Vanilla Ice Cream: ?????? Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat. In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream. Place the mixture in a refrigerator until cold. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff. Walnut Pie: ???? In a large bowl, combine the sugar, cooled butter, and salt. Add flour 1 cup at a time and mix. Add 1 egg and mix well but do not overwork. Divide the dough mixture into two portions 2/3 and 1/3 parts of the dough. Let the dough rest in a refrigerator for at least 2 hours, overnight if possible. Roll out the 2/3 portion of dough until it's 13 inches in diameter. Place this layer in a buttered 10-inch pie plate. Leave any excess dough hanging over the edge of the plate. Place this dough in the refrigerator. Roll out the 1/3 portion of dough until it's 11 inches in diameter. Refrigerate on waxed paper. Walnut Filling: ????? In a saucepan over medium heat, boil the heavy cream and sugar until reduced by one-half. Add the walnuts and cook for 5 minutes. Pour the cooked mixture into a bowl and refrigerate. Assembly: ??? Remove the pie plate from the refrigerator and fill it with cooled walnut mixture. Take 1 beaten egg yolk and brush the pie dough around the lip of the plate. Cover the pie with the top dough, press around the edges, and remove any excess dough. Score the dough with a fork in a crisscross pattern, then bake it in a 375 F oven for 30 minutes. Refrigerate until cold and serve topped with ice cream. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
How To make Walnut Pie a La Mode's Videos
The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link -
The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
The conventional wisdom is that it’s too hot to bake in summertime, but that’s exactly when Claire’s baking goes into overdrive, turning all the seasonal fruit into jammy, buttery, crisp-crusted pies. For a superior ratio of crust to filling, though, give slab pie a try, specifically this Blueberry Slab Pie. The filling comes together quickly using frozen blueberries, so you can make it any time of the year, and it’s baked in Made In’s beautiful and hyper-functional porcelain baking slab, which is thermal-shock resistant and can go from freezer to oven to table. Thanks to Made In, our sponsor for this episode.
#blueberry #pie #clairesaffitz
Blueberry Slab Pie
Serves 12-15
Special Equipment: Shallow 13x9 baking dish or Made In baking slab
PIE DOUGH
5 cups all-purpose flour (675g)
3 tablespoons granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
4 sticks unsalted butter, chilled, cut into ½-inch pieces
FILLING AND ASSEMBLY
2¼ pounds frozen blueberries, preferably wild
⅔ cups granulated sugar
¼ cup cornstarch
1 tablespoon finely grated lemon zest
¼ cup fresh lemon juice
2 teaspoons vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
¼ teaspoon ground cardamom
1 large egg, beaten
Demerara sugar, for sprinkling the top
Heavy cream, chilled, for serving
Claire Saffitz Slab Pie Recipe:
Video Breakdown
0:00 Start
0:01 How To Make Blueberry Pie
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Photographer: Alex Lau
Food Stylist: Sue Li
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Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
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Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
RECETTE DE LA TARTE AUX NOIX ET AU CARAMEL ONCTUEUX/PECAN PIE RECIPE
Bonjour ,voilà une délicieuse tarte aux noix et caramel avec une pâte sucrée hyper sablée et intensément croustillante .Je vous le dis mes amis c'est un délice !!! Vous pouvez réaliser votre fond de tarte bien à l'avance et le congeler .Cette pâte sucrée est une tuerie ,très sablée et croustillante ,si vous l'essayez ,vous allez l'adopter. La vidéo de la pâte sucrée ou sablée et toutes les astuces pour réaliser un joli fond de tarte se trouve sur cette vidéo
Vous pouvez regarder également cette vidéo pour vous perfectionner dans le fonçage des mini tartelettes avec deux façons différentes
Je vous mettrais d'autres tartes et si une en particulier vous intéresse ,dites le moi.
Vous avez déjà la tarte aux fraises
les mini tartelettes aux fruits rouges façon Cédric Grolet
Vous pouvez vous abonner à ma chaine ici
Activer le HD 1080 pour la vidéo et la petite cloche pour recevoir les notifications de nouvelles vidéos ,merci beaucoup .
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Recette pour une tarte de 20 ou 22 cm
La pâte sucrée et fonçage du fond de tarte
- 250 g de cerneaux de noix ou noix de pécan
- 250 g de sucre
- 50 g de glucose (que vous pouvez remplacer par le sucre)
- 175 ml de crème liquide à plus de 32 % de MG
Mercii d'avoir regardé la vidéo ,d'avoir laissé un commentaire et un like.
#tarteauxnoix #gateauetcuisinerachida #AvecMoi
Brownie Pie
Hello friends, today we are making this absolutely scrumptious Brownie Pie. This Brownie Pie is the ultimate comfort dessert. I love to serve it à la mode, a scoop of ice cream on top is the perfect way to enjoy a rich slice.
Full recipe:
Ingredients
1/3 cup unsalted butter (76 grams)
2 cups semi-sweet or dark chocolate chips or chopped chocolate (340 grams)
1 14 oz. can Eagle Brand® Sweetened Condensed Milk (396 grams)
1/2 cup brown sugar (100 grams)
2 large eggs
1 large egg yolk
2 tsp vanilla extract
1/3 cup all-purpose flour (42 grams)
1/4 cup cocoa powder (29 grams)
1/4 tsp salt
1/2 cup semi-sweet or dark chocolate chips (75 grams)
1 pie crust
Bourbon Pumpkin Pie Tart a la Mode
Bourbon Pumpkin Pie Tart a la Mode
Chocolate pie crust is filled with a spiced bourbon pumpkin pie filling and baked until perfection. Once it's cooled slightly, slice and top with a scoop of butter pecan ice cream. Dreamy!
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INGREDIENTS:
5 tablespoons Unsalted Butter, room temperature
1/2 cup packed Dark Brown Sugar
1 cup Organic Pumpkin Puree
2 whole large Eggs
1/2 tablespoon Cornstarch
1/4 teaspoon Cinnamon
1/8 teaspoon Freshly Grated Nutmeg
1/8 teaspoon Ground Clove
1/8 teaspoon Cardamom
1/8 teaspoon Kosher Salt
1/4 cup Bourbon
1/4 cup Whole Milk
1-1/4 cup All Purpose Flour
1 Chocolate Pie/Tart Shell {recipe linked in above post}
Butter Pecan Ice Cream
DIRECTIONS:
For the Crust: Once the dough has been rolled out and fitted into a round tart pan; line with foil and fill with pie weights or dried beans. Place on the center rack and bake in a preheated 350 degree oven for 20 minutes.
Remove the tart shell, and using oven mitts, carefully remove the foil with the weights. Slide the tart shell back into the oven for 5-8 minutes.
Meanwhile make the pumpkin filling: In a large bowl cream together the 5 tablespoons of butter and 1/2 cup of packed dark brown sugar until fluffy. Add in the pumpkin, eggs cornstarch, salt and spices. Pour in the bourbon, milk and blend until smooth.
Measure and add in the all purpose flour and blend until incorporated.
Pour the pie filling into the tart shell and bake at 350 degrees for 30-35 minutes or until a tester comes back clean with a few crumbs still attached.
Let the tart cool for 10 minutes before slicing and topping with a scoop {or two} of butter pecan ice cream.
Adapted from:
Brownie Pie A'la Mode Recipe
Brownie Pie A'la Mode Recipe
For more recipe details and similar ideas, visit
Maple Pecan Pie Bars Recipe
These Maple Pecan Pie Bars have a buttery shortbread base, and are topped with a gooey maple caramel, plenty of pecans and a sprinkle of salt. They are perfect for autumn, Thanksgiving or any day you have a pecan pie craving!
Full recipe and instructions can be found here:
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