"cream pie" news and stories

Happy National Lemon Creme Pie Day!

Although you may be tiring of pie after the delicious barrage of Thanksgiving desserts, lemon creme pie may up your spirits and appetites, with its airy, citrus filling and refreshing, zesty finish.

Rather than creating the traditional lemon curd, by whisking in butter after the custard base has been heated, cook and writer extraordinaire Dorie Greenspan made this filling by blending the lemon base in a food processor or blender and dropping in the butter to get dispersed at the same time. Thus, a richer lemon butter is created, which blogger Cream Puffs in Venice calls "beyond delicious."

Be the judge yourself, and try out Dorie Greenspan's Lemon Cream Tart recipe here.

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My family is intensely passionate about quality maple syrup. There's none of that fake, cloyingly sweet pancake syrup in our houses. Only dark, grade B, deeply flavored maple. It's best bought in bulk from a local health food store, although Trader Joe's brand does in a pinch. I love using it to sweeten oatmeal and also have an oatmeal cookie recipe that incorporates it. On those occasions when my sweet tooth beckons and there isn't a bit of chocolate in the house, a small spoonful of maple syrup sates the sugar need nicely.

Knowing a little about this maple obsession of mine will help you understand why I am now totally fixated on the recipe Deb posted on Smitten Kitchen yesterday. She baked up a Nutmeg-Maple Cream Pie (and let's not get me started on my love of freshly ground nutmeg. I use it in nearly everything) that she dug out of the New York Times archive. She chose to bake it in a tart pan instead of a pie pan, which makes it look elegant as well as delicious. This is one that's going in the Must Make file for the very near future.

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Sometimes, particularly when you have just finished a delicious or surprising meal, you might wonder where the inspiration for a dish comes from. More often, this is a phenomenon associated with words. The name "banoffi," for example, is something that must be the subject of much rumination, for who would assign such a ridiculous name to a dessert? Ian Dowding and Nigel Mackenzie would, and it is this delicious pie that has both a surprising name and a surprisingly delicious flavor.

It was in 1972 at The Hungry Monk in East Sussex, England that Dowding and Mackenzie melded the syllables of the words "banana" and "toffee" to name a pie that contained those very same ingredients: banoffi pie. though the restaurant's website gives a good description of the origin of the dessert, Mr. Dowding described its true evolution in the Guardian.

The pie began as a dish that was unsuccessful more often than not. It was a recipe from America that involved folding toffee into pastry cream and layering it in a pie shell that provided the foundation for the pie. After much refinement and a little inspiration regarding the method of making the toffee itself, the banoffi pie found itself with a permanent seat on the Hungry Monk menu and a place in British hearts. The pie is popular outside of the UK, as well. If you want to try your hand at it, the recipe provided by the Hungry Monk is the perfect place to start.

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