Hey, Pi day!
I had some doubts on the combination of this pie, pomegranate-lime and chocolate? But I have to say, It's one of the tastiest pies I have ever eaten, and the combination is so uncommon to come across...especially the dark chocolate filling with the pomegranate gelee on top!
For the crust I chose a crumb crust which I think is the classic combination for citrus-y pies. Then, I poured the creamy, luscious pomegranate-lime filling that has just a little hue of a rosy color. I have to admit it was a bit of a challenge to position the ganache in such a velvety filling but in the end, and against all odds, it turned out great! Then I did a pomegrante gelee to act as a background for the graphic and provide the pie with some zing. When it came to the decorations, my dad was the mastermind behind it all. Together we discussed interesting ideas because I was looking for a relationship between the top and the inside of the pie. He found this graphic, that explains the geometric concept of pi. He got very into it and was very enthusiastic, either I win or lose, at least I got that! (and a delicious pie as well!)
PD: He is still trying to come up with ideas as I type!
Graphic can be seen here: http://en.wikipedia.org/wiki/File:Pi-unrolled-720.gif
Step 1: Ganache Pi
1 cup of finely chopped dark chocolate (El Rey preferably, if not, Ghirardelli or Valrhona)
1 cup of heavy cream
(You can alter these quantities as much as you want depending on your purposes, the only important thing is to remain in a 1:1 ratio, for example, 3 cups of chocolate and 3 cups of cream)
1. Gently bring the heavy cream to a simmer in a small saucepan.
2. Cut the heat and add the chocolate, stir until combined.
3. Pour to make your desired shape (further explanations in process pictures!)
Step 2: Crumb Crust
1 packet (9 cookies) Grahams
6 tablespoons of melted butter, cooled to room temperature
1/3 cup sugar
Pinch of salt
1. Preheat oven to 350 degrees F.
2. Pulse cookies in the food processor or put them in a bag and smash them with a rolling pin.
3. Add the rest of the ingredients and mix until combined (mixture should resemble wet sand).
4. Place mixture in pie plate and press to cover the bottom and sides of the plate evenly (I used a measuring cup that has a flat bottom to make the task a little easier).
5. Bake for 8-9 minutes until golden brown.
Step 3: Pomegranate-Lime Filling
1 8 ounce package of cream cheese, room temperature
1 can sweetened condensed milk
2 ounces of lime juice
1 1/2 ounces of pomegranate juice
1. Whip the cream cheese using a mixer.
2. Add the condensed milk and keep whipping.
3. Add the juices until incorporated.
4. Pour into already baked crumb crust.
Step 4: Pomegranate Gelee
2 cups pomegranate juice
2 envelopes unflavored gelatin
2 tablespoons sugar
1. Place half a cup of pomegranate juice in a small bowl and sprinkle the gelatin on top.
2. Heat remaining juice in a small saucepan until it boils.
3. Pour the boiling juice over the sprinkled gelatin bowl and mix.
4. (how to place it on top of the pie will be seen in process pictures!)
Step 5: Royal Icing (for Decorating)
3 ounces pasteurized egg whites
4 cups confectioners' sugar
1. Whip both ingredients using a mixer for 5 to 7 minutes until it's thick and stiff peaks begin to form.
(Note: I didn't use the full four cups, I would suggest to go with your instincts in this step!)
Step 6: Process Picture 1
Crust before baking
Step 7: Process Picture 2
Making the mold for the top of the pi sign. The next step is to line it with plastic wrap and pour the ganache. The "legs" of the pi were done by piping two circumferences of ganache on top of it.
Step 8: Process Picture 3
When firm, I inverted it and placed it in the middle of the creamy filling. And covered it with, you guessed it, more filling!
Step 9: Process Picture 4
Covering the chocolate pi with filling.
Step 10: Process Picture 5
I reused the ganache mold to pour the refreshed gelee on top of the pie. It then goes to the fridge on to set for about an hour. Remove the foil and we're on to decorating!
Step 11: Process Picture 6
Piping the royal icing decorations over parchment paper (it makes removing them a lot easier), they were left to dry overnight and then placed on the pie. The green arrow was a round sugar decoration, I used a sharp knife to make it look like a triangle.
Step 12: Process Picture 7
Place a lime slice on the graph to act as the circumference of the graph, it also introduces you to the pie in a way, a little clue of what it tastes like!
Step 13: Process Picture 8
Step 14: Process Picture 9
This was the first slice, which is always complicated to cut. I think it turned out OK!
Step 15: Process Picture 10
It's a really tasty and easy no-bake pie, If you try it I would love to hear how it went!
Runner Up in the
Serious Eats Pi Day Pie Contest