WHEN LIFE GIVES YOU LEMONS, MAKE LEMON SOUR CREAM PIE

I came across this Lemon Sour Cream Pie at Ashlee Marie and had to try it. It's a pretty simple recipe, made simpler by the fact that I used store-bought pie crust. 

Lemon Sour Cream Pie
cooked 9-inch pie crust
1 cup sugar
3 1/2 Tbsp cornstarch
1 Tbsp lemon rind grated
1/2 cup fresh lemon juice
3 egg yolks slightly beaten
1 cup milk
1/4 cup (1/2 a stick) butter
1 cup sour cream

1. Preheat oven to 400º F. Place rolled pie dough in 9-inch pie pan. Crimp edges, then place in freezer for 10-15 minutes. Remove from freezer, then place sheet of parchment paper on top of pie shell, add pie weights (or dry beans or dry rice) and bake in oven for 20 minutes. After 20 minutes, remove parchment paper and pie weights, then bake for another 10 minutes. Let cool.
2. Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in a heavy saucepan, and whisk constantly as it cooks over medium heat until thick. 
3. Stir in the butter (frozen to help it cool) and cool to room temperature. Place a piece of saran wrap directly on top of the custard to prevent film from forming.
4. When completely cool, add the sour cream and pour into cooled pie shell. 
5. Refrigerate and serve with whipped cream. Garnish with grated lemon rind. 

GIMME S'MORE PIE

What better way is there to say goodbye to summer and transition into fall than with S'more Pie. This prize-winning recipe comes from Keavy Landreth (Kumquat Cupcakery) and Allison Kave (First Prize Pies) of Butter & Scotch. In pursuit of their "drunken baking" dreams the wonder duo opened a bar-bakery hybrid in Crown Heights, Brooklyn late last year. Here you can order a liquor infused confection or slice of pie by day and a cocktail by night. Pretty perfect if you ask me. 

S'more Pie
Graham cracker crust:
1 1/2 ups finely ground graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar

pie filling:
1 cup heavy cream
7 ounces high-quality milk chocolate, chopped or chips
1 large egg, at room temperature
pinch of salt

pie topping:
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

1. For Graham cracker crust, preheat oven to 350º F. Crumble the graham crackers into a food processor and process until finely gourd. Pour melted butter into the crumbs and mix until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch pie pan, then against the bottom of the pan. Chill the crust for at least 15 minutes to help prevent it from crumbling when serving. Bake the crust for 10 minutes, or until lightly browned. Remove and allow to cool before filling. 
2. For the S'more pie filling, preheat the oven 350º F. In a saucepan, heat the cream over medium-high heat until it is scalded - do not boil. Pour it over the chocolate in a heatproof bowl and let stand for 1 minutes. Whisk it thoroughly until combine into a glossy ganache. Whisk in the egg and salt until fully incorporated. Put the crust on a baking sheet. Pour the chocolate filling into the crust and bake 20-25 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to cool completely.
3. Make the topping: Pour 1/4 cup water into a bowl of a stand mixer, and sprinkle the gelatin evenly on top. In a clean, heavy saucepan, combine the sugar, corn syrup, and remaining 1/4 cup water. Cook the sugar mixture over medium-high heat, stirring only at the begging to dissolve the sugar, and boil it until a candy thermometer reaches the hard-ball stage or 260º F.  
4. Remove from heat, turn on the stand mixer to low speed, and slowly pour the hot syrup in a steady stream into the bloomed gelatin while mixing. Try to avoid the sides of the bowl and aim for the space between the beater and the side. When all of the syrup is in, increase the speed gradually to high to avoid splashing, and continue to beat until the mixture is white, fluffy, and very thick,  and has tripled in volume, about 5 to 10 minutes. Add the vanilla, beat for a minute more, and then pour the topping over the pie. It will slowly spread to cover the surface, or you can use a spatula to spread it. 
5. Allow the topping to cool at room temperature or in the fridge until it has set, about 30 minutes. If you are using a torch (preferred method), make sure the area you are working in is clear of any plastic, paper, or other flammable items, an that the surface you are working on is fireproof (steel, marble, etc.). You can put a baking sheet under the pie to protect your countertops. Light the torch and start to lightly toast the surface of the pie, going darker or lighter according to your preference. When the pie is perfectly blurred, turn off the torch, and allow the pie to cool for 10 minutes. NOTE: if you are torch-less, you can do this in the broiler, but keep a close eye. Preheat your broiler, put the pie on a baking sheet, and use foil or pie shield to cover the crust edges. Broil the pie about 3 inches from the heat source, rotating the pie for even toasting until the topping is your desired color. It burns easily to keep watch! It's best to keep the oven door cracked open and watch and rotate the entire time. Remove the pie and allow it to cool for atlas 10 minutes. 

Tips: To cover, spray foil or plastic wrap very lightly with oil spray to prevent it from sticking to the topping. For easier slicing, run your knife under hot water first to prevent the marshmallow from sticking to the blade. 

NOT DERBY PIE

Not Derby Pie

9-inch unbaked pie shell

1/2 cup (1 stick) unsalted butter, melted and cooled

1 cup of sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup flour

1 cup chopped walnuts

1 cup chocolate chips

1. Preheat the oven to 325º F. 
2. Place the unbaked pie shell in a 9-inch pie pan. 
3. Mix together butter and sugar. Add eggs and vanilla and mix well.
4. Add salt and sugar, and mix well.
5. Fold in pecans and chips.
6. Pour mixture into pie crust and bake at 325º F for 1 hour.
7. Let cool for 1-2 hours before slicing. 

Derby Pie was created in Prospect, Kentucky in 1950 as a signature dessert of the Melrose Inn. Derby Pie became a registered trademark of the Kern's Kitchen in 1968, and more than 25 lawsuits have been filed by the family to protect it. The makers of similar pies have had to come up with different names, including Not Derby Pie. 

I baked this pie for my company's annual BBQ at the Belmont Park horse races. I thought the name was apt since it's NOT the Kentucky Derby. It must have been good because I didn't even get a slice.