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I love unexpected pairings. That is what I am known for: creating unconventional pies and flavors. Pairing a warm, earthy espresso-infused crust with a bright and tart custard filling makes no sense before you take a first bite. Then, after tasting the two flavors melded in a warm and sunny embrace, it makes all of the sense in the world.
For the Espresso Chocolate Cookie Crust:
Place the cookies and espresso in a blender or food processor and pulse until crumbs are formed. Transfer the crumbs to a medium bowl, pour in the melted butter and 3 tablespoons of the cream cheese filling (if using store-bought cookies, additional cream cheese is not needed). Using a silicone spatula, stir the butter and cream cheese filling into the chocolate cookie crumbs until the crumbs are well moistened and the crumbs hold a shape when pressed.
Transfer the crumbs to a 9-inch pie pan or or a 9-inch tart pan with a removable bottom and press the crumb mixture into the bottom and up the sides of the pan.
For the Lemon Curd:
Fill a pot halfway with water and set over medium-high heat.
In a medium glass bowl, whisk together the egg yolks, sugar, lemon juice and salt. Once the water boils, place the glass bowl on top of the pot and turn the heat down to low. Whisk the curd constantly until running a spoon across the top of the curd leaves a trail (even a loose one), 10 to 12 minutes.
Carefully remove the glass bowl from the pot and set aside. If the curd has any cooked egg bits (or looks lumpy), strain the filling through a fine-mesh sieve and into a medium bowl. Immediately whisk in the butter and lemon zest until the butter melts. Cover with plastic wrap so that it touches the top of the curd (this will prevent a film from forming as the curd cools). Don’t worry if the curd looks thin — it will continue to thicken as it cools. Once the custard is cooled, transfer it to an airtight glass jar or container. Store in the refrigerator for up to 12 days.
For the Hot Fudge Sauce:
In a small saucepan, combine the evaporated milk, heavy cream, granulated sugar, light brown sugar, salt and butter. Bring to a simmer over medium heat, about 10 minutes. Add the chocolate and whisk until it dissolves, about 3 minutes. Remove from the heat and, while whisking, sift in the cocoa powder. Return to low heat and constantly whisk until a sheen is formed, about 1 minute. Remove the saucepan from the heat and whisk in the vanilla.
Allow the fudge sauce to cool slightly before using. Store in a jar at room temperature for up to 3 days or refrigerate for up to 1 month.
For the Vanilla Bean Chantilly Cream:
Place a stand mixer bowl and the whisk attachment (or a medium mixing bowl and beaters if using a hand mixer) in the freezer for 15 to 20 minutes.
While the equipment chills, pour the heavy cream into a measuring cup. Using a sharp paring knife, slice the vanilla bean lengthwise down the center of the pod. Gently scrape the seeds from each half of the pod into the heavy cream. (Try not to apply too much pressure or you may actually scrape up some of the skin.) Discard the vanilla pod.
Remove the mixing bowl and beaters from the freezer and pour the heavy cream into the bowl (make sure to scrape out any seeds that stick to the measuring cup). Whip the heavy cream on medium-high speed until it thickens slightly, 3 to 5 minutes. Once the cream has thickened slightly, pour in the confectioners’ sugar and continue beating until soft peaks form, about 3 more minutes (a soft peak will form at the tip of the whisk attachment). Turn off the mixer and pour in the vanilla extract. Fold in the vanilla using a silicone spatula.
Cover the bowl with plastic wrap and chill in the refrigerator until ready to use (you may need to give it a quick whisk before using). Chantilly cream is best used within 1 day of making.
For the pie:
Adjust an oven rack to the middle position and preheat the oven to 350 F.
In a large bowl, whisk together the sweetened condensed milk and egg yolks until well-combined (the sweetened condensed milk will become thin). While whisking, slowly pour in the lemon juice and continue whisking until well blended. Fold in the lemon zest. The mixture will begin to thicken as the acids in the lemon juice react with the proteins in the sweetened condensed milk. Set aside for 5 minutes to thicken.
Place the Espresso Chocolate Cookie Crust on a baking sheet and pour the filling into the crust.
Bake until tiny bubbles emerge on the surface of the pie’s filling, about 15 minutes. Remove the pie from the oven and refrigerate for at least 6 hours to chill and set.
Using a silicone or offset spatula, spread the lemon curd across the entire surface of the pie and refrigerate for 1 more hour.
Before serving, pour 1/4 cup of the hot fudge sauce on a plate. Place a slice of pie on the fudge and top with Chantilly cream.
Refrigerate the pie in a cake box for up to 7 days or freeze for up to 2 months. Remove the pie from the freezer and allow it to thaw for 15 to 20 minutes before slicing. Wait to add sauce and top with Chantilly cream until just before serving.
Reprinted from “Justice of the Pies.” Copyright © 2022 by Maya-Camille Broussard. Photographs copyright © 2022 by Dan Goldberg. Published by Clarkson Potter, an imprint of Random House.
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