From crusts to crumbles and luxurious savories to candy confections, there is a Magpie pie for each occasion.
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Additional resources for Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique
Cool the cake within the pan for quarter-hour, then invert onto a cord rack and funky to room temperature. The cake may be wrapped in plastic wrap, put in a freezer bag, and frozen as much as 1 month. granola s’more pie entire with gooey, a little bit scorched marshmallow, it is a actual crowd-pleaser—a campfire occasion in a pie shell. each summer season on the store, this is often our August pie of the month. We most sensible every one slice with a huge fats 2-inch-square block of home made marshmallow that’s great and toasty and never too burnt. We got here up with a toasting process that allowed us to serve slice after slice after slice with a superbly melty marshmallow: nuke the marshmallow simply until eventually it starts off to get oozy, scrape it off the plate and onto a slice of pie, then hit it with the kitchen torch for only a second. you may additionally simply toast your marshmallow on a skewer over a grill or the flame of a gasoline range. be aware that the marshmallows desire a day’s head begin sooner than you are making the pie (page 168). MAKES 1 (9-inch / 23-cm) PIE 1 recipe Granola Crust (page 167) 1¼ cups / 312 ml complete milk three tablespoons high quality Dutch technique cocoa four teaspoons fast espresso or coffee powder 6 tablespoons / seventy five g granulated sugar 2 tablespoons cornstarch ⅛ teaspoon high-quality salt 2 huge egg yolks 1 tablespoon unsalted butter, minimize into small cubes 1 teaspoon vanilla extract eight Vanilla Marshmallows (page 168) arrange the granola crust as directed on web page 167. Set the baked crust on a cord rack and allow it cool to room temperature if you make the filling. Whisk the milk, cocoa, and low powder jointly in a medium saucepan. prepare dinner over medium warmth until eventually steaming (don’t boil! ), stirring sometimes. continue hot over very low warmth. Whisk the sugar, cornstarch, and salt jointly in a bowl. upload the egg yolks and whisk until eventually gentle and light. instantly degree out 1 cup of the new milk and slowly upload it to the yolk combination, pouring in a skinny move and whisking continually until eventually mixed. flip the warmth less than the saucepan again as much as medium and slowly upload the tempered yolks, pouring in a skinny movement and whisking consistently. proceed cooking and whisking until eventually the aggregate thickens to a pudding consistency and massive bubbles upward push to the outside, approximately five mins. as soon as the bubbles look, cook dinner the pudding 1 to two extra mins, whisking consistently. Take the saucepan off the warmth and whisk within the butter and vanilla till gentle. enable the custard cool five mins, or simply until eventually just a little hot, stirring usually. (Don’t cool all of it the best way or it's going to start to set—if this occurs, lightly rewarm to treatment. ) Spoon the filling into the ready pie shell, smoothing the pinnacle. disguise with plastic wrap, putting the wrap without delay on best of the pudding floor, and relax in a single day (at least 12 hours and as much as three days) prior to cutting and serving. Serve chilly, every one slice crowned with a freshly toasted marshmallow. granola crust This strange piecrust tastes similar to a chewy cinnamon oatmeal granola bar. It makes a pleasant switch from the normal graham cracker crust.