Somehow after a year and a half I’ve noticed that my library has a monthly cookbook potluck thing, where everyone makes a dish from the same cookbook and brings it. This month’s book was Bring It, a potluck-focused book. This pie’s a make-ahead recipe, which works well for a work night for me! Someone said it was like a very good pecan pie but without the nuts, and another person said it reminded them of the holidays for some reason. It’s very sweet, which works for me!
Ingredients:
- 1 pie crust (I did the one from here, you can use store bought if you like)
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/4 cup dark brown sugar
- 1 teaspoon salt
- 4 large yolks
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
- 1 teaspoon lemon zest
- Powdered sugar for dusting
Preheat your oven to 350 with a rack in the center.
Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.
People actually asked for the pie crust recipe, which was surprising to me as I’m always insecure with my ugly lumpy crusts!
In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.
Whisk in the sugars and salt until combined.
Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined.
Because this only used a little bit of cream, I then had to make an Oreo cheesecake to use up most of the rest of the cream…
Pour into the refrigerated crust.
The crust wasn’t so filled that I was worried about it overflowing while baking.
Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. The extra 5 minutes made a big difference in done-ness for mine.
Yum!
Yum! None of this made it home.
Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.
Brown Butter Pie
From Bring It! by Ali Rosen.
- 1 pie crust
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/4 cup dark brown sugar
- 1 teaspoon salt
- 4 large yolks
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
- 1 teaspoon lemon zest
- Powdered sugar for dusting
Preheat your oven to 350 with a rack in the center.
Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.
In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.
Whisk in the sugars and salt until combined. Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined. Pour into the refrigerated crust.
Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.
Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.
Pour slowly over the cake, allowing it to soak in and down the holes.
Cool completely in the pan until the cake is room temperature and the butter glaze has firmed.
Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.
Ingredients:
Spread evenly in the prepared pan, then set aside.
If you’ve scraped out the saucepan reasonably well you can use it again – this time combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover.
Sprinkle on the potato chips, pressing lightly to stick.
Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!
Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. At 20 minutes I didn’t see any color change at all, and was bored out of my mind, but at 25 it was a nice light brown.
Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture.
Pour onto the prepared sheet and spread until the Kix are in a single layer.
Let cool until hardened, then break into chunks.
I actually misread the recipe and did 2 1/4 cups of Kix, and thought there was a bit more of the sugar mixture than necessary, so adding that extra half-cup of Kix should be just about perfect!
Ingredients:
Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together.
Pour into the prepared crust and bake for 20 minutes.
Spread evenly over the cooled fudge layer.
Ingredients:
After the 10 minutes, microwave for 40 seconds to melt.
Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain.
Beat in the evaporated milk and cream until fully combined.
Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.
After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating.
Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan.
Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange.
Carefully transfer back to the fridge for at least 2 hours, until set.
Crust:
Add enough of the remaining flour to make a soft dough – I used about 1 3/4 total. Knead until smooth and elastic, then move to your prepared pan and pat or roll into a 12″ circle, pinching a rim around the outside to create a crust. Use a fork to dock (stab) the dough every inch or so.
Place the apple in concentric circles on the prepared crust.
In a small bowl, mix together the brown sugar, corn starch, and cinnamon until no sugar clumps remain.
Stir in the butter, corn syrup, and vanilla until evenly mixed, then drop in small dollops over the apples. The mixture will melt and spread to fill the crust as it bakes, so if it’s not perfectly even that’s probably fine. Sprinkle with peanuts if desired.
If using a pizza pan, place a larger pan underneath to catch drips. Place pan(s) in the oven and bake 16-21 minutes, until the crust is golden and the apples are tender. Let rest at room temperature 10 minutes before transferring to a cutting board to slice.
Ingredients:
Combine remaining crust ingredients and pulse until mixed.
Pour into the springform and press evenly into the bottom and a bit up the sides.
Bake 10 minutes, until lightly golden, then remove from the oven.
Wipe out the food processor with a paper towel, then add the cream cheese and peanut butter and process until mixed.
Add the sugar, egg, cream, and salt and process until smooth.
Add the Butterfingers and process an additional 20 seconds, until chopped and spread through the batter.
Turn the mixture out into the baked crust.
Bake for one hour, then turn the oven off and crack the oven door open (wedging it with an oven mitt or wooden spoon if necessary to keep it open) and let the cheesecake sit an additional 2 hours.
Refrigerate overnight, then serve topped with hot fudge sauce and chopped additional Butterfinger.
Ingredients:
Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it.
As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits.
Bake an additional 8-10 minutes.
Slice, and enjoy!
Ingredients:
The next day, bring 2 1/2 cups of the remaining water to a boil. Place the 2 tablespoons of tea into a tea strainer or, as I had, empty tea bags. Put your tea strainer/bags into the boiling water, cover, and turn off the heat but leave the pot on the warm burner. Steep for 10 minutes.
Meanwhile, in a small dish, combine the cold water and three packets of gelatin, stir together, and let sit 5 minutes.
Gently remove the jello pigs from the mold, pushing from the top – I found they popped out quite easily even from an ungreased mold.
Place as many pigs as you’d like into an empty 9″ springform pan. Pour enough of the cacao tea gelatin in to act as a cozy mud bath for your pigs. Refrigerate until set, several hours.
Once all the gelatin is set, remove the side from the pan. Gently peel the chocolate fences from the parchment and stab the bottom of each section into the gelatin around the outside, to create a fence. Holding the mint leaves in a tight bunch, cut thinly either with a knife or kitchen shears. Sprinkle the cut mint as desired to create patches of ‘grass’. Slice, and enjoy your wigglepigs!
sparecake 