Jenna Hunterson is excels in many arenas: making pies, coming up with sentence-long names for said pies, customer service, and wrangling her downright horrible husband. But mostly pies. Follow along this week as we recreate three of her superlative sweets, and support the foundation established in memory of the film's writer, director, and co-star.
Pie weights (brown rice or dry beans will do)
½ cup heavy cream
Wedges of brie cheese
Start by making pie crust (recipe here)
Roll out your dough, and press (don’t stretch) your dough into your pie cooking vessel. Cut excess. Using your fingers to crimp crust edges into waves. Place in fridge and chill for 30 minutes.
Line the inside of the pie with foil, add your pie weights and par-bake for 10 minutes at 425°F. Also, put a baking sheet in the oven separately to preheat for later use.
While pie is par-baking, combine 4 eggs, ½ cup of heavy cream, and 1 Tbsp of salt. Mix until combined.
Remove pie crust from oven and let sit for 30 minutes to cool. Remove pie weights.
Once cooled, layer in brie cheese along with chunks of ham, and cover with egg and cream mixture.
Place pie on heated baking sheet, lower the oven to 350°F and bake for 35 minutes or until set.
Remove from oven, let cool for 30-45 minutes, serve and enjoy.
25 oreos, finely processed
8 Tbsp melted unsalted butter, divided
1 ¼ cups heavy cream
1 tsp of instant espresso powder
1 tsp allspice
1 tsp cinnamon
11 ounces quality chocolate, chopped
4 Tbsp unsalted butter
2 large eggs, lightly beaten
3 Tbsp hot butter
1 Tbsp hot water
Method: Chocolate Strawberry Oasis Pie
Start by making the chocolate crumb crust by finely processing 25 oreos in a food processor. Once processed, place in a bowl and add 5 Tbsp of melted unsalted butter and mix until it resembles wet sand.
Place in a removable bottom tart pan and press until it’s nice, even, and thin. Use a ramekin to get it into the edges (see video for example).
Par-bake in the oven for about 8 minutes at 350°F.
While the crust is par-baking, start on the filling by combining 1 ¼ cups of heavy cream along with 1 tsp each of instant espresso powder, allspice, and cinnamon in a small pot on a medium heat and bring to a bare simmer.
Chop 9 ounces of high quality chocolate, place in a bowl, and combine with heavy cream mixture. SLOWLY mix so you don’t get air bubbles and once combined add 4 Tbsp of unsalted butter that’s cut into small pieces. Once it’s cooled a little, add 2 large lightly beaten eggs and slowly mix to combine.
Remove pie crust from oven and top with chocolate mixture. Use a skewer to pop any air bubbles that rise to the top.
Place in a 250°F oven for 30-35 minutes until jiggly but set.
For the glaze to hold the strawberries in place, combine 3 Tbsp of hot butter with 2 ounces of chopped chocolate in a bowl and cover with foil for 30 seconds. Uncover and whisk to combine. Add 1 Tbsp of hot water and whisk in slowly.
Spread glaze over the top, and top that with your chopped strawberries.
Cut, serve, and enjoy!
6 whole graham crackers
2 ⅓ ounces brown sugar
2 ½ ounces all purpose flour
7 Tbsp melted butter
2 ½ pounds of full fat cream cheese, cut
11 ounces of sugar, divided
1 tsp salt
⅓ cup sour cream
Juice of ½ a lemon
1 tsp vanilla extract
2 egg yolks
6 whole eggs
Method: NY Style Cheesecake
In a food processor combine 6 whole graham crackers with 2 ⅓ ounces of brown sugar. Once fully combined, add 2 ½ ounces all purpose flour and a pinch of salt and mix to combine.
Add 7 Tbsp of melted butter and pulse together until it reaches the consistency of wet sand.
Butter down a spring form that is preferably 9 inches in diameter. Add graham cracker crust and tamp down until even and flat (use a ramekin!). Par-bake in 325°F oven for 12-15 minutes or until it starts turning brown.
For the cheesecake filling, add 2 ½ pounds of full fat cream cheese cut into chunks into a stand mixer along with 5 ½ ounces of sugar along with 1 tsp of salt.
Mix to combine for about a minute. Scrape down filling from the sides and add another 5 ½ ounces of sugar and mix on medium speed for another minute.
Scrape down the sides again and add ⅓ of a cup of sour cream along with the juice of ½ a lemon, and a heaping tsp of vanilla extract. Blend to combine for about a minute on medium speed.
Next add 2 large egg yolks and scrape down the sides. After that you’re going to add 6 whole eggs, two at a time, blending for a minute each, scraping down the sides each time.
Once filling is fully mixed, pass it through a fine mesh sieve into another bowl.
Butter down the sides of your spring form and then add your cheesecake mixture. Run a fork over the top and pop any bubbles that rise to the surface.
Bake at 200°F for 45 minutes, remove from oven and pop any bubbles that have risen to the top. Place back in the oven and bake for up to 2 hours and 45 minutes or until its internal temperature reaches 165°F.
Crank the oven to 500° and bake for an additional 6-12 minutes.
Run a paring knife around the outside of the cake to help with the cake sticking to the sides and let cool for 3 hours. After it has cooled and you’ve removed the spring form, wrap in plastic wrap and place in the fridge for an additional 4 hours.
Once it’s cooled, remove it from the fridge and remove the plastic wrap. Brush the top with some brandy before adding toasted crushed pecans.
Serve and enjoy!