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RLB's cookie crumb crusts

meljanbil's picture

I decided to try RLB's Pumpkin Chiffon pie for Thanksgiving.  A decision that  I am starting to think is flawed.  The crust is a gingersnap pecan cookie crumb crust.  It sounded like a delicious accent to a pumpkin filling.  BUT...she does not bake the crust.  Can you imagine serving a pie with cold butter congealed cookie crumbs and nuts?  I have read and re-read and she definately does not want it baked in this recipe.  I baked it.  The smell is heavenly. 


Now I'm worried about the filling.  She makes the chiffon filling with egg whites, which I thought at first would be a nice light touch to the end of a very heavy meal.  Now I'm concerned it will be a nice light flavorless touch.  Has anyone made this?  Or can someone suggest another pumpkin chiffon filling for my crust?  Thanks in advance.

jons's picture

(post #63327, reply #1 of 11)

LRB is a bit confusing on the issue of the prebaking in this recipe, but when she says "This pie does not get baked," (p. 157) she seems to be referring to the filling, not the crust.  She suggests baking the crust (p. 65) if the filling is not to be baked.


I'm certainly no expert on baking, but your post interested me because I have just started playing around with LRB books. 


 

meljanbil's picture

(post #63327, reply #2 of 11)

However page 155 (the ingredient page) calls for "Gingersnap Nut Crumb Crust, made with pecans, for a 9-inch pie, pressed into the pan and chilled".  Nowhere in the recipe does it call to bake the crust, just to pour the filling in.


I must admit that I baked it per the instructions on page 65.  I find it very annoying when you have to flip all over a book to figure out how to do things.  I have not been to particularly thrilled with this book.  I have made some great things and I have made some so so things.


Edited 11/24/2004 3:08 pm ET by meljanbil

TracyK's picture

(post #63327, reply #3 of 11)

I've made plenty of crumb crusts that don't require baking. It's not enough butter to congeal, it's a fine crust unbaked. I usually bake anyway because I prefer a crisper crust, but it's almost never necessary.


I'm confused as to why you think the filling will be flavorless... certainly it calls for ingredients other than egg whites?



That's just bad pigs.

meljanbil's picture

(post #63327, reply #4 of 11)

I'm confused as to why you think the filling will be flavorless... certainly it calls for ingredients other than egg whites?


I can't help but think that a certain amount of fat in a recipe helps improve the flavor and the mouthfeel.  That being said, I guess I was a little misleading.  The eggwhites are folded into a spiced pumpkin custard mixture.  I'm on my way in to the kitchen to make it so I will report back.

 

As far as the cookie crumb/butter ratio, I think this has too much butter not to be baked. 
TracyK's picture

(post #63327, reply #5 of 11)

Are there egg yolks or cream in the custard mixture? If so, there's your fat... and I can't imagine a custard without egg yolks or cream! :-)


That's just bad pigs.

meljanbil's picture

(post #63327, reply #6 of 11)

It is basically pumpkin puree, spices, milk, sugar, gelatin and egg yolks folded into egg whites.  I just finished it, and it is very good.  The egg whites allow the flavor of the pumpkin to shine through.  I think whipped cream would have muted the flavor.  The only concern now is,  it said to cool the custard till thickened in either the frig or an ice bath.  I let it sit on the kitchen counter for an hour (got distracted) came back and it seemed pretty thick, so I folded the egg whites in.  I'm afraid that once it sets it will be more like pumpkin jello.  A very tasty pumpkin jello.


I'm thinking it might be fun to crush some carmelized pumpkin seeds on it for a garnish before serving.  Of course I'm putting chile spiced pumpkin seeds on the butternut squash soup (Michael Chiarello's) and don't want to over do the pumpkin thing.

Adele's picture

(post #63327, reply #7 of 11)

I'm totally confused.  What book is this from? Not the Cake Bible, I take it.  (I guess not, since this is a pie- duh!)  I wanted to see the ingredients for the crust.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

meljanbil's picture

(post #63327, reply #8 of 11)

I'm sorry it's from the pie and pastry bible.  If you don't have it I will gladly type it out for you.  I just can't imagine not baking it.  When I pulled it out of the frig and pulled the plastic wrap off I could vaguely see congealed butter showing through.  When baked it looked and smelled great.  I'll have to let you know how it tastes tomorrow. 

Gretchen's picture

(post #63327, reply #9 of 11)

As Tracy said, crumb crusts can certainly be done without baking.  Tyler Florence was doing a bunch of different cheesecakes the other day and some crusts he baked and others not.

Gretchen

Gretchen
Adele's picture

(post #63327, reply #10 of 11)

If it's not too long, I'd appreciate it.   I'm sure it was wonderful.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

meljanbil's picture

(post #63327, reply #11 of 11)

I'll type it out when I get off work tonight.