At long last, the much awaited Pie it Forward is finally here. The official release date is/was for April 1st. I know that it has been available for a couple of weeks now, and I’m sure those that have picked it up, have been happily making the goodies of the contents within! This is an amazing book! Well written, humorous, and smack dab full of mouth-watering pie recipes and other pastries are what await you. And again, to help you along, a website to match the cookbook, www.pieitforwardcookbook.com. The book is inspiring and will have you wanting to bake in just a few pages. The question will be – What to make first? This book is for the beginning baker as well as the advanced baker. A lot of the recipes are step by step, and explained well enough for the beginning baker to gain enough confidence to give it a go. You can make with confidence almost anything in the book! The last chapter has the more advanced recipes in it, but once you bake some of the goodies in the rest of the book, you’ll be ready for that last chapter.
In Chapter One, you get all the basics, Crusts – All Butter Easy Pie Dough, Simple Tart Dough, Hand Pie Dough, Quick Puff Pastry, Traditional Puff Pastry, Sweet Tart Dough, Chocolate Cookie Tart crust, Strudel Dough and even a pizza dough.
In the Second Chapter, comes the Master Recipes, for making things such as: Pastry Cream, Caramels, Ganache, & Fruit Glaze.
In the Third Chapter, The Sweets: Galette’s, Tarts, Tartlets, Hand Pies, & Pie, there’s something here to entice even the most disconcerting sweet tooth!
The Savories are next, with Cornish Pastries, Fried Green Tomato Pie, Quiche, and Potpies, just to name a few.
Last, but not least, we have Pie it Forward Chapter. In here, you will find some specialty desserts, with stacked pie crusts (Puff Pastry) desserts that will leave your mouth-watering.
This book is one, that you will pick up and bake out of all the time. I know this will be used in my kitchen quite often.
For my review recipe, I picked a couple of things to try. First, the Key Lime Mascarpone Cream Pie. Delicious! I added the strawberry and Mango for the top of my pie. Very nice touch to the top of the pie if your interested. Also, I did not post her Sweet Tart Dough recipe, but you can use this recipe, I promise it will work fantastically!
Key Lime Mascarpone Cream Pie
By: Gesine Bullock – Prado
Key Lime is such a happy citrus – what other sour fruit brings to mind two of the loveliest things on the planet, the beach and pie, when you utter her name? And she never fails to please, this lovely pie. Key lime pie is as silky sweet and tangy as a lazy day on the soft sands of Florida. Mascarpone is a natural addition, providing an extra dose of creaminess and tang. – Gesine Bullock – Prado
1/2 Batch Sweet Tart Dough
1/2 Cup, Plus 3 Tablespoons Key Lime Juice (I used Manhattan brand), Divided
1 (14 oz.) can Sweetened Condensed Milk
4 Egg Yolks
Pinch of Salt
1/4 Cup Mascarpone Cheese
1 Cup Heavy Cream
1/4 Cup Confectioner’s Sugar
1. Preheat oven to 350 degrees F. (175 Degrees C). Line an 8 inch tart pan with the dough, then dock the bottom and freeze it for 20 minutes. Line the crust with parchment, fill it with pie weights or dried beans, and bake it for 20 minutes. Remove the weights and lining, then bake the crust for 15 minutes more, or until it no longer has a raw – dough sheen.
2. For the filling, whisk together 1/2 cup of the Key lime juice with the condensed milk, egg yolks, and salt. Pour the mixture into the crust and bake it for 20 to 25 minutes, or until the filling is set. Allow it to cool completely.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone cheese, cream, confectioner’s sugar, and remaining key lime juice until the cream hold stiff peaks. Transfer the cream to a pastry bag fitted with a decorative tip and pipe it onto the cooled Key Lime Pie.
Makes One (9 inch/20-cm) Pie.
*Note: I made my pie into little tartlets, and added Strawberry and Mango to the top of the tarts. I used this crust recipe here, filled the shells unbaked with the key lime filling and baked them in a preheated 350 degree oven for 12 – 15 minutes. Cool completely before removing from the mini muffin pans.
If you haven’t gotten the book Pie it forward yet, you can use that same crust recipe to make this pie. It is truly delicious and not to be missed!
I also made the German Apple Custard Tart. I love apple custard pies and this one fit the bill.
Don’t forget to stop by the Author’s blog too where you will find more inspiration and recipes!
Full Disclosure: I was given this book in exchange for a review. However, the contents of my review are my honest opinion of reviewed product. I will always give my honest opinion of any product reviewed.