Pumpkin Pie with Roasted White Chocolate Cream

• portionen: Make one 9-inch pie
• gesamtzeit: Overnight

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1 recipe Single-Crust Pie Dough (store bought or homemade), parbaked

FOR THE FILLING

1 (15-ounce) can pure pumpkin puree

3 eggs, at room temperature

¾ cup firmly packed light brown sugar

½ teaspoon kosher salt

½ teaspoon ground cinnamon, plus more for dusting

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1½ cups heavy cream

ROASTED WHITE CHOCOLATE CREAM

8 ounces white chocolate (preferably Valhona), finely chopped

1 cup chilled heavy cream

¼ teaspoon unflavored powdered gelatin

½ cup whole milk

Pinch of kosher salt

Anweisungen

MAKE THE CREAM

Preheat the oven to 275°F.

Line a baking sheet with parchment paper or a silicone liner.

Spread the chocolate evenly on the prepared baking sheet and place in the oven.

Once the chocolate melts for a few minutes, remove the baking sheet from the oven and stir the chocolate using a clean, dry rubber spatula.

Continue to cook the chocolate, stirring every 5 minutes, until the chocolate is golden brown, about 20 minutes total. (Bear in mind that the chocolate will go through a phase of looking lumpy and will lose its melty quality. I assure you, it's just a phase, so keep going.) This step can be done days in advance; the roasted chocolate will keep in a clean bowl, covered, at room temperature.

In a small bowl, combine 1½ teaspoons of the cream with the gelatin.

Let sit for about 5 minutes until the gelatin softens.

If the chocolate is not mostly melted, place it in a clean, dry heatproof bowl over a pot of simmering water to melt, stirring often with a spatula (it's okay if it is a little bit chunky or pasty-the hot milk and blending will do the rest of the work).

In a heavy-bottomed saucepot over medium-high heat, bring the milk and salt to a scald (you will see bubbles around the perimeter of the liquid and a wisp of steam from the surface). Stir in the gelatin mixture, then remove from the heat.

In two portions, add the milk mixture to the melted white chocolate, stirring well with a spatula after each addition. The chocolate will take on that lumpy, seized quality again, but keep stirring; it'll smooth out.

Once all the milk has been added to the chocolate, blend with an immersion blender (or use a food processor) for 45 seconds to 1 minute, until smooth. Then, while blending, slowly pour in the remaining chilled cream until fully incorporated. Refrigerate overnight.

MAKE THE FILLING

Preheat the oven to 375°F.

In a large bowl, whisk together the pumpkin, eggs, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg until incorporated.

Stir in the cream until well combined.

Pour the filling into the prepared piecrust and bake for about 1 hour, rotating the pie after 30 minutes, until the center is set.

Place the pie on a wire rack to cool completely. Top the pie with the cream in any way you see fit—I pile it in the center-and dust with cinnamon. Cut and serve!

The pie can be loosely tented with foil and refrigerated for up to 4 days; bring to room temperature to serve.

Notizen

From: ‘The Good Book of Southern Baking’