Pie specials for the restaurants
A reconstructed plated pie dessert, using typical flavors but served in atypical and whimsical way. To make it memorable, curious, and beyond delicious. The goal is to make the pie as delicious as extravagant, to move beyond the convenience of a simple slice of pie and the simplicity of a one dish dessert.
Going to shift outside of the latin influence for this one, because of where we physically are, because its a holiday, because of global influence. Pie is one of America’s best desserts, so let’s spread the word.
Why use a tart dough when you can use a cookie crust?
Fillings:
Cranberry curd
Quince curd
Bourbon pumpkin mousse
Hot butter rum apples
5 spice pears
french silk but somehow better- vegan with coconut
Pecan pie with caramel
Banana, banana coffee
Crust:
Chestnut
Almond flour
snickerdoodle
chocolate chip cookie
oatmeal-prune
brown butter brazil nut
rye
royaltine push crust
Additions:
Flavored marshmallow/ meringue
Bourbon caramel/ Rum
Pie crust in adorable shapes
Hand pies
bailey’s irish cream
Ideas:
Cranberry curd, pistachio crust, sweetened condensed cranberry, ginger meringue
Maple pumpkin mousse, cinnamon marshmallow, oatmeal or almond or snickerdoodle crust, horachata beer glaze, candied almonds. T
French silk, pretzel push crust, toasted milk chocolate mousse
Banoffee- bananas and dulce de leche on top of push crust, topped with whipped cream
Cranberry curd, snickerdoodle crust
Argentinean pie- Quince curd or cooked quince, coconut pie dough latticed, quince pie with goat cheese, almonds. Typically jam filled, maybe pair with cream cheese/ cheesecake
Caramel (dulce de leche) brazil nut, oat-maple whip, banana ice cream, oatmeal cookie crust, caramelized white chocolate ganache/ fudge
Chocolate chip cookie, peanut butter mousse, whip cream, fudge/ ganache
Pastry cream filling: chestnut,
Apple neopoleon cake, bay leaf pastry cream
Missing pie dough- coconut pie dough