Pumpkin Spice Latte Pie

Baking, Behind the Scenes, Cook, Williams-Sonoma Behind the Scenes

Pumpkin Spice Latte Pie

Submitted by: David B.

 

For the Espresso Whipped Cream:

1/4 cup espresso, prepared and chilled

2 cups heavy whipping cream

3 Tbs. powdered sugar

 

For the Bourbon Spiced Pie Dough:

3 ½ cups King Arthur unbleached all-purpose flour, divided, plus extra for rolling dough

1 cup Plugra European-style unsalted butter

½ cup shortening

¼ cup water

¼ cup bourbon

2 Tbs. brown sugar

1 Tbs. white vinegar

2 tsp. salt

1 egg, plus 1 egg beaten for egg wash

 

For the Pumpkin Spice Latte Filling:

1 package (8 oz) cream cheese

½ cup sugar

1 can (15 oz) Libby 100% pure pumpkin

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground allspice

1 tsp. salt

3 eggs

1 cup espresso whipped cream (see recipe above)

 

For the espresso whipped cream: Freeze mixer beater blades and metal mixing bowl for 30 minutes before starting the whipped cream.

 

In the chilled bowl, add heavy cream and powdered sugar. Beat on low and gradually increase speed to high. Beat for 5 to 10 minutes on high and drizzle in prepared espresso. Continue beating on high until the whipped cream holds its shape and forms mildly stiff peaks when the beater is removed.

 

For the pie shell: Add 2 ½ cups of the flour to a large mixing bowl. Slice the butter into small chunks and add to the flour. Add the shortening to the flour. Mix by hand to combine the butter and shortening into the flour to form cornmeal- and pea-sized pieces.

 

In a small bowl, combine the water, bourbon, brown sugar, vinegar, salt and egg. Beat well.

 

Chill both the flour and water mixtures in the refrigerator for 15 to 20 minutes. Gently toss the flour mixture and make a well in the center. Pour the water mixture into the well and combine by hand to resemble cookie dough. Sprinkle the final cup of flour over the mixture and combine to form sticky dough. Cover dough with plastic wrap and chill in the refrigerator, again for 15 to 20 minutes.

 

Preheat your oven to 400 degrees F and position the oven rack near the middle of the oven.

 

Divide chilled dough in half and knead gently. On a lightly floured surface, roll dough half to approximately 1/8 inch thickness (the half will make a 10.5”-11” circle). Move the dough round to your pie plate and press into the plate. Cut away and reserve any excess dough. With the remaining dough, again roll to 1/8 inch thickness and cut out decorative pie decorations.

 

Using approximately half of the egg wash, gently brush the entire surface of the pie dough. Using a fork, dock the pie along the bottom and sides. Cover the pie with parchment paper filled with pie weights or uncooked beans. Bake for 10-12 minutes, and rotate the pie shell within the oven. Reduce the heat to 370 and bake for an additional 8-10 minutes, or until the pie dough appears the color of light brown sugar. Remove to a wire rack; do not cool. Leave the oven set at 370 degrees F.

 

For the filling and pie: Cream together the cream cheese and sugar until thoroughly mixed.  Add the pumpkin, spices and salt. Beat the eggs and add to the pumpkin mixture. Fold in the espresso whipped cream until thoroughly combined.

 

Pour the filling mixture into the pre-baked pie shell. Place on a baking sheet, along with the additional pie crust decorations and bake in the 370 degree Fahrenheit preheated oven for 20 to 22 minutes.

 

Remove the pie crust decorations when baked to a light brown color. Continue baking the pie, decreasing the oven temperature to 350 degrees for an additional 15 to 17 minutes.

 

Turn off the oven, with the door closed.  Leave the pie in the oven for 2 hours.  Remove the cooled pie, and allow to rest overnight.

 

Using the pie crust decorations and the remaining whipped cream, top the pie. The pie is best served chilled, and was a real hit as an office treat!

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