January 12, 2014

Black Bottom Lemon Pie (with Biscotti Pecan Crust)

Oh man. 

So has anyone heard of this bakeshop in Brooklyn that does amazing pies? The Four & Twenty Blackbirds Pies?

I admittedly haven't made it out to Brooklyn yet, but it is definitely on my NYC checklist for next time. They do the most unique flavors! Re: Salty Honey, Lavender Blueberry, etc. All of these recipes are set amongst the backdrop of the most gorgeous pictures. So when I stumbled upon the cookbook this weekend and my mother saw the sparkle in my eyes...well let's just say I own this beautiful book now.

I had to try this recipe! The original recipe called for a traditional butter crust but I misread the crust and accidentally made a Biscotti Pecan Crust. I have to say, it was a great mistake.

This pie is made with fat, juicy Meyer lemons. They were so much fun to work with and so different than traditional lemons. They're sweeter and their skin is much thinner - making zesting and juicing a different experience. 

Not to mention, the mix of the lemon, the pecans, and the chocolate bottom was heavenly!

I can't wait to try more recipes from this book! In the meantime, lets eat some pie.

Black Bottom Lemon Pie 
Adapted from The Four and Twenty Blackbirds Pie Book

For the Pecan Biscotti Crust
1/3 cup lady fingers crushed (about 8 cookies)
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup pecan halves
3 tablespoons melted butter

Preheat your oven to 375F. In a food processor, pulse your lady fingers until it looks like fine crumbs. Add in your sugar, salt, and pecan halves and pulse until mixed. Add in your melted butter and pulse just until the mixtures starts to come together.

Press your delicious crumbs into a 9 inch pie pan, slowly working the crumbs up the side of the pan until an even layer of crumbs covers the pan. Don't worry, the layer may seem paper thin but once it bakes it puffs up a bit.

Pop your crust into the freezer for 10 minutes and then bake for 14 minutes. Once out of the oven (while still hot), use the bottom of a measuring cup to flatten out the crust/cover any imperfections that may have happened. Cool on a wire rack and then pop in the fridge to cool even further while you make your black bottom!

For the black-bottom ganache
1/4 cup heavy cream
1/2 cup bittersweet chocolate chips

Heat your heavy cream over medium high heat until jusstt boiling. Turn off the heat and throw your chips in. Swirl your cream around just enough to cover your chocolate and then let sit for 5 minutes. After 5 minutes, whisk the chocolate into the cream until it comes together into a silken chocolate concoction.

Spread this over the bottom of your cooled biscotti crust and half-way up the sides. Pop your pie-crust into the freezer to help the ganache set super fast while you work on the filling.

For the lemon filling
4 eggs
1 egg yolk
1 1/3 cups granulated sugar
1/2 teaspoon salt
1/2 cup fresh Meyer lemon juice (3-4 lemons)
1/4 cup fresh orange juice
zest of one Meyer lemon
zest of 1/4 orange
1/2 cup heavy cream

Preheat your oven to 325F.

In a large mixing bowl, combine your eggs, yolk, sugar and salt until well incorporated. Whisk in your remaining ingredients (that was easy!). Note: our Meyer lemons were very fragile while we zested and juiced. It was totally fine, but just FYI.

Strain your filling through a large sieve into your now set ganache crust. Very gently plop it into the oven and bake for 30-35 minutes or until the sides are set. The middle will still be verrryy wobbly but no fear! Simply take out your pie and let it cool for 2-3 hours and the carry over cooking will take care of the rest.

Now slice, eat, and put the rest back in the fridge. That is, until you slice and eat again.


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