terrilyn’s picture perfect pie

30 Apr

This week, it was Terri’s turn to have her dessert request made. She chose caramel, marshmallow and chocolate (as long as it wasn’t dark chocolate). I didn’t want to make a cookie, since I’ve been making plenty of those as of late, and I didn’t want to make tarts, since Caitlin got those already. So, after much deliberation, I came to the decision that she would get a decadent, sweet-til-it-kills-you pie. This is Terri’s Picture Perfect Pie, since I had way too much fun snapping shots of it while cutting and arranging it on a plate. The pie is made with a toffee shortbread crust, filled with melted marshmallows and a gooey caramel filling, and then topped off with a thick and rich chocolate ganache layer. And then, for good measure, broken pieces of (homemade!!) toffee adorned the pie. Yum! Have a look at what Terri will be eating for the next little while!

see how the toffee shortbread crust can barely contain the caramel?

see how the toffee shortbread crust can barely contain the caramel?

ready for a slice of caramel infused heaven?

ready for a slice of caramel infused heaven?

if this is what heaven looked like, there'd be no crime

if this is what heaven looked like, there'd be no crime

getting ready for lift-off

getting ready for lift-off

between the marshmallows and the caramel oozing out...

between the marshmallows oozing out...

...and the caramel following suit...

...and the caramel following suit...

...and the thick layer of chocolate ganache - I don't know which part is my favourite...

...and the thick layer of chocolate ganache - I don't know which part is my favourite...

...good thing I don't have to choose! I'll just have the whole damn pie =)

...good thing I don't have to choose! I'll just have the whole damn pie =)

Recipe

Toffee Shortbread Crust:

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 1/2 cups flour
  • 1/3 cup toffee crumbs (recipe found here, and you just give it a whiz in the food processor until they look like graham cracker crumbs)
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • 1 egg
  1. Preheat the oven to 350F.
  2. Cream together the sugar and butter until well combined.
  3. Add the egg and vanilla and mix until completely smooth.
  4. Add the flour, toffee and salt, and mix until just combined.
  5. Pat the dough into a fluted 8 or 9 inch pie pan.  Bake the crust at 15 minutes or until lightly brown around the edges.

Marshmallow Layer:

  • 1  cup of mini marshmallows OR 1/2 cup marshmallow fluff
  1. When the pie crust comes out of the oven, sprinkle with mini marshmallows and return to the oven for 4 minutes until they melt. Using a spoon, just spread the mixture around, and set aside.
  2. If using the marshmallow fluff, there is no need to return to oven. Simply spread it onto the base after the crust has cooled, and set aside.

Caramel Filling (adapted from In The Night Kitchen):

  • 3/4 cup sugar
  • 1/3 cup water
  • 1/3 cup whipping cream
  • 1/4 cup unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  1. Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves.
  2. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes.
  3. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up).
  4. Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes.
  5. Refrigerate uncovered until cold but not firm, about 20 minutes.
  6. Once cooled, spoon over the marshmallow layer, and spread out smoothly. Set aside.

Chocolate Ganache:

  • 1/2  cup heavy cream
  • 1/2 cup semi-sweet chocolate
  1. Melt the heavy cream and chocolate in the microwave at 30 second intervals.
  2. Mix until smooth and totally dissolved.
  3. Spoon over the caramel layer.
  4. Sprinkle with chunks of homemade toffee.
  5. Refigerate for at least an hour, and keep in fridge until serving it.
  6. Make sure not to wear white clothes while eating this – and remember: share!

xo dessertchick

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17 Responses to “terrilyn’s picture perfect pie”

  1. Emily April 30, 2009 at 9:59 am #

    Oh my god!! *Dies* This looks so incredible!

  2. highwine21 April 30, 2009 at 1:15 pm #

    OMG…I am drooling…

  3. Val April 30, 2009 at 1:59 pm #

    What an exquisite looking dessert! Just looking at it makes my teeth ache! Sigh..

  4. tastyeatsathome April 30, 2009 at 2:20 pm #

    O…M…G. This looks SO good!

  5. Jen April 30, 2009 at 2:35 pm #

    That looks soooooooooooooo amazing!!!!!!!!

  6. nina May 1, 2009 at 12:32 am #

    You know that you can be locked up for this…….tempting people to the point where they just give in…….wow, what a combination of flavors and textures……..100%!

  7. mark May 2, 2009 at 12:10 am #

    nice recipe good thinking

  8. Andy May 3, 2009 at 9:23 am #

    WHO IS TERRI? I AM STEALING HER IDENTITY I WANT THIS IN MY MOUTH NOW

  9. Memoria May 3, 2009 at 9:28 pm #

    YUM! This will be a good recipe to use with the new tart dough recipe I found on David Lebovitz’ site. Your photos make the dish look so tempting!

  10. Kelly May 6, 2009 at 7:10 am #

    Wowsah! Now THAT’S what I call a dessert. If you’re going for it, go big, or go home. Bookmarked!

  11. Mary June 22, 2009 at 12:03 pm #

    this looks amazing! i’m definitely trying it out this week. does the pie keep well refrigerated for a few days, or is it best the day its made?

  12. dessertchick June 22, 2009 at 9:29 pm #

    this recipe actually holds up very well in the fridge. if you can manage to hold on to it that long, you could keep it for up to a week, and it’ll be just as delicious as the day you made it!

  13. Maryam January 6, 2010 at 2:58 pm #

    I’ll try this tomorrow if I succeed I’ll post it in my blog but I don’t know what to name it?

  14. Kristi August 30, 2010 at 3:41 am #

    This fresh fruit bouquet is a wonderful baby shower centerpiece because it is also a tasty addition to your baby shower food refreshments. Instead of making a fruit salad, make a fruit flower bouquet! It is a fresh, striking and unique baby shower centerpiece idea.

  15. Rachel February 14, 2011 at 10:41 pm #

    Hi,

    Just wondering if the toffee has to be “hard”, I really can’t be bothered making my own and the only toffee I can find in the shops is soft and chewy.

Trackbacks/Pingbacks

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