Jackie Gordon and Ken Leung threw a pie potluck at Rodeo Bar and there were dozens. DOZENS of pies (and awesome bloggers in attendance)...
You can get a taste of the variety of pies at the party--we're talking everything from a savory winter squash and cabbage galette to Keffir Lime Meringue Pie with caramelized ginger graham cracker crust (!). I wasn't sure of my weekend plans so I was a very last minute add to the shindig. And I was stumped about what to bring. So many awesome pies were already spoken for by other bakers. Lawman and I were tossing some ridiculous ideas around and I came up with a doughnut pie. Wait, back up the tape, a doughnut pie?! With my recent success making mashed potato doughnuts for my American Classics column at Serious Eats, I felt emboldened to give the doughnut pie a shot. The result a dark chocolate graham crusted, chili chocolate pudding filled pie topped with homemade spiced pumpkin doughnuts aka the Chili Chocolate Pumpkin Doughnut Pie. Let's just say that this is a recipe I'm going to be making again. Soon. And now you can, too...
For the crust:
2 cups crushed chocolate grahams
3 Tablespoons unsweetened cocoa powder
1/2 teaspoon Kosher salt
12 Tablespoons unsalted butter, melted
Preheat oven to 325 degrees F. Mix together grahams, cocoa powder, and salt. Add in melted butter until crumbs are thoroughly moistened. Press crumbs into the bottom and sides of a 9 in baking dish. Bake for 10 minutes. Then cool completely before filling
For the pudding filling (adapted from John Scharffenberger via smitten kitchen)
1/4 cup cornstarch
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon chipotle powder
1/2 teaspoon ancho chili powder
1/4 teaspoon salt
3 cups whole milk
4 ounces 62% semisweet chocolate, coarsely chopped
2 teaspoons vanilla extract
In a medium saucepan whisk together: cornstarch, cocoa powder, sugar, salt and spices.
Slowly whisk in the milk. Whisking constantly bring to a light boil. Once pudding has thickened to desired consistency (usually a couple more minutes) remove from heat and pour immediately into the cooled pie shell. Quickly whisk in chocolate and vanilla.
Place a piece of waxed paper or plastic wrap on top of the pudding to prevent pudding skin from forming. Refrigerate for at least an hour (but preferably overnight).
For the Pumpkin Doughnuts (adapted from the Potato Doughnuts recipe I developed for Serious Eats)
4 cups all-purpose flour
4 tablespoons buttermilk powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
2 large eggs
2 cups sugar, divided
1/2 cup light brown sugar
2 tablespoons melted butter
1 tablespoon vanilla extract
1 cup pumpkin puree
1/2 teaspoon cinnamon
Corn oil for frying
In a medium bowl whisk together flour, buttermilk powder, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl or the bowl of a stand mixer, combine eggs and 1 cup sugar beating until combined and slightly foamy. Add 1 cup water, melted butter, vanilla and pumpkin puree. Stir until smooth. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Spritz plastic wrap with canola oil). Divide dough and form dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or overnight.
Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness. (Note the dough is EXTREMELY sticky, don't be shy about adding flour until it's workable). Gently pat the dough to about 1/2 an inch thick. Use a floured 3 inch doughnut cutter to cut out doughnuts and place cut doughnuts and doughnut holes on a well floured sheet of parchment paper.
Fill a Dutch oven or large cast iron skillet with 2 inches of oil. Heat oil over medium high heat until 360°F. Drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side, use the color as your guide as the oil temperature can very with time). Use chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 douughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant slotted spoon or spatula. Set on paper towel lined baking racks to cool. Once cooled slightly toss in a paper bag with remaining cinnamon sugar.
Slice doughnut holes in half and use to top pie. Add doughnuts immediately before serving so they don't get too soggy.
Enjoy! I also made Cakespy's special Magic Cookie Bar Pie found in her new cookbook. I'll be posting the recipe AND giving a copy of Cakespy's book away on Thursday, so be sure to come on back for seconds. ;)
Thanks again to Jackie and Ken for a super fun and well put together event. Can't wait for the next Pie Party!
Watch Opening Night Unfold at San Francisco's Hapa Ramen
51 minutes ago