Bon Appetit Desserts (71 page)

Here’s a killer combination: layers of peanut butter crumble, white chocolate custard, and fresh bananas. The pie needs to chill for at least three hours, so be sure to plan accordingly.
8 servings

1 Flaky Pie Crust dough disk (see recipe on page 233)

1 cup sifted powdered sugar (sifted, then measured)

¾ cup smooth old-fashioned peanut butter

2½ teaspoons vanilla extract, divided

2 tablespoons Grape-Nuts cereal

2½ cups whole milk, divided

4 large egg yolks

¾ cup sugar

¼ cup unbleached all purpose flour

¼ up cornstarch

6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

2 ripe bananas, peeled, sliced

1½ cups chilled heavy whipping cream, beaten to firm peaks

Position rack in center of oven and preheat to 375°F. Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp decoratively. Refrigerate 20 minutes.

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Continue to bake until set, pressing gently with back of spoon if crust bubbles, 10 to 12 minutes. Transfer crust to rack and cool completely.

Using fork, mix powdered sugar, peanut butter, and 1 teaspoon vanilla extract in medium bowl until mixture resembles coarse dry crumbs. Place cereal in small bowl. Mix ½ cup peanut butter mixture into cereal; set aside.

Whisk ¼ cup milk, egg yolks, sugar, flour, and cornstarch in another medium bowl to blend. Pour remaining 2¼ cups milk into heavy medium saucepan; bring to simmer. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard boils and thickens, about 2 minutes. Remove from heat. Add white chocolate and remaining 1½ teaspoons vanilla; whisk until chocolate melts. Cool completely.

Sprinkle ½ cup plain (no cereal) peanut butter mixture over bottom of pie shell. Spoon half of custard filling over. Top with bananas, then remaining plain peanut butter mixture. Spoon remaining custard filling over, mounding in center. Chill pie until cold, about 3 hours.

DO AHEAD:
Can be made 6 hours ahead. Keep chilled.

Top pie with whipped cream and sprinkle with peanut butter-cereal mixture.

Nectarine-White Chocolate Cream Pie

This no-bake treat is similar in style to a banana cream pie; enjoy it in the summer, when nectarines are ripe—and when you don’t want to turn on the oven. To make sure the filling isn’t too loose, chill the finished pie at least two hours before serving.
8 servings

Nonstick vegetable oil spray

7 whole graham crackers (about 4 ounces)

½ cup whole almonds

4 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

3 tablespoons unsalted butter, cut into 6 pieces

¼ teaspoon salt

2⅓ cups whole milk

½ vanilla bean, split in half lengthwise

¼ cup cornstarch

¼ cup sugar

3 large egg yolks

Pinch of salt

5 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

1 tablespoon amaretto or other almond liqueur

2 ripe nectarines or peaches, pitted, sliced

1 cup chilled heavy whipping cream

2 tablespoons sugar

White chocolate shavings or curls (optional)

Nectarine or peach slices (optional)

CRUST:
Spray 9-inch-diameter glass pie dish with nonstick spray. Finely grind graham crackers and almonds in processor. Combine white chocolate, butter, and salt in heavy small saucepan. Stir constantly over low heat until melted and smooth. Pour chocolate mixture over crumbs in processor and blend in using on/off turns. Press crumb mixture evenly over bottom and up sides of pie dish. Chill until cold and set.

FILLING:
Bring milk and vanilla bean to simmer in heavy medium saucepan over medium heat; remove from heat. Whisk cornstarch, sugar, egg yolks, and salt in large bowl to blend. Gradually whisk in hot milk mixture; return to saucepan and whisk over medium-high heat until pudding thickens and boils, 3 to 4 minutes. Remove from heat. Add white chocolate and amaretto; whisk until chocolate is melted and pudding is smooth. Chill filling uncovered until cold, then cover and keep chilled.

DO AHEAD:
Crust and filling can be made 1 day ahead. Cover separately and keep chilled.

Stir pudding until smooth; remove vanilla bean. Spoon half of pudding into crust. Arrange nectarines over pudding, then top nectarines with remaining pudding. Refrigerate until pie is set, about 2 hours.

TOPPING:
Using electric mixer, beat cream and sugar in large bowl until soft peaks form. Spread whipped cream decoratively over pie. Garnish pie with chocolate shavings and nectarine slices, if desired, and serve.

Coffee-Coconut Tart

This cream pie is baked in a tart shell and every element of it is packed with flavor. The crust is amped up with coffee and flaked coconut, the coffee pudding filling gets a tropical hit from cream of coconut, and the topping is a coconut-scented whipped cream decorated with toasted coconut. Sweetened cream of coconut is found in the liquor or mixers section of most supermarkets.
8 servings

¾ cup unbleached all purpose flour

½ cup sweetened flaked coconut, toasted, cooled

7 tablespoons chilled unsalted butter, cut into ½-inch cubes

⅓ cup powdered sugar

1 teaspoon instant coffee crystals

¼ teaspoon salt

¼ cup sugar

6 ¼ teaspoons instant coffee crystals

2 tablespoons cornstarch

½ cup plus 2 tablespoons heavy whipping cream

6 tablespoons sweetened cream of coconut (such as Coco Reál or Coco López)

4 large egg yolks

½ teaspoon vanilla extract

¾ cup chilled heavy whipping cream

¼ cup sweetened cream of coconut (such as Coco Reál or Coco López)

2 tablespoons powdered sugar

Sweetened flaked coconut, toasted

CRUST:
Preheat oven to 350°F. Combine flour, coconut, butter, powdered sugar, coffee crystals, and salt in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.

Place crust on baking sheet. Pierce all over with fork. Bake crust until golden brown, about 25 minutes. Cool.

FILLING:
Whisk sugar, coffee crystals, and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in whipping cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Remove from heat. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill uncovered until cold, about 2 hours.

DO AHEAD:
Can be made 1 day ahead. Cover and keep chilled.

TOPPING:
Beat whipping cream, cream of coconut, and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe whipped cream mixture decoratively over filling. Sprinkle with toasted flaked coconut.

DO AHEAD:
Can be made 2 hours ahead. Chill uncovered.

Cut into wedges. Serve cold.

Chilled Lime-Coconut Pie with Macadamia-Coconut Crust

The combination of lime, coconut, and macadamia nuts gives this pie a tropical flavor. You can find sweetened cream of coconut in the liquor or mixers section of most supermarkets.
8 to 10 servings

35 vanilla wafer cookies (about 5 ounces)

⅓ cup dry-roasted macadamia nuts

⅓ cup sweetened flaked coconut

¼ cup (½ stick) unsalted butter, melted

1 15-ounce can sweetened cream of coconut (such as Coco Reál or Coco López)

⅔ cup plain low-fat yogurt

½ cup fresh lime juice

2 teaspoons finely grated lime peel

3 tablespoons cold water

2 teaspoons unflavored gelatin

¾ cup chilled heavy whipping cream

2 tablespoons powdered sugar

1 lime, thinly sliced into rounds

Additional powdered sugar (optional)

CRUST:
Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add melted butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Freeze 30 minutes.

DO AHEAD:
Can be made 1 week ahead. Cover and keep frozen.