This is Thanksgiving; one pie simply isn’t sufficient. So which pie will be pumpkin’s wingman?
Bored with the usual selection of fruit and pecan pies, we decided to create something a little different. We were inspired by classic vanilla cream pies, but wanted something with a bit more substance. So we created a penuche fudge filling that gets hidden beneath the layer of vanilla custard. Add a shortbread crust and we had a winner.
It is important to assemble this pie only just before serving; the penuche will soften once the custard layer is added. Luckily, the layers can be prepared well in advance. The penuche can be poured into the crust and held at room temperature for up to two days. The custard can be refrigerated for two days.
Penuche Cream Pie
Start to finish: 2 hours (40 minutes active). Servings: 8
8 to 8 3/4 -ounce package shortbread cookies
2 tablespoons all-purpose flour
4 tablespoons unsalted butter, melted
1 cup packed brown sugar
3/4 cup granulated sugar, divided
2 tablespoons corn syrup
1 1/2 cups heavy cream, divided
Pinch kosher salt
1 teaspoon vanilla extract
2 tablespoons cornstarch
3 egg yolks
1 1/2 cups whole milk
1 vanilla bean
2 tablespoons powdered sugar
Toasted walnuts or pecans (optional)
Heat the oven to 350 degrees.
In a food processor, pulse the shortbread cookies and flour until they are reduced to fine crumbs. Add the melted butter and pulse just until evenly moistened. Press the crumbs over the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 15 minutes, or until golden brown. Set aside to cool.