November 28, 2013
Happy Thanksgiving, everyone! This year, I spent Thanksgiving day with my boyfriend’s family, and I decided that my big task for the day would be to bring something to eat. By reflex, I typed Pinterest into the navigation bar and began searching for “Thanksgiving recipes.” I found one that looked absolutely mouth-watering.
PetitElephant.com had a recipe for a Layered White Chocolate Pumpkin Cream Pie. I mean, come on. I was sending different recipe ideas to my boyfriend, and I narrowed it down between the pie and a vegetable platter designed to look like a turkey. His exact words were: “The pie yes.” My decision had been made.
If you follow the directions, there are separate directions for each part of the pie. One for the crust (which is delicious), one for the white chocolate cream cheese bottom layer, the middle pumpkin pudding layer, and finally, the whipped cream top with white chocolate shavings.
I have never made a pie in my life. I had made brownies and cupcakes, but always with a mix and never more than three or four of my own ingredients (water, oil, eggs . . . you get the point). This was going to be a mission.
We set out at 11am on Thanksgiving morning. My boyfriend and I made the pie dough, which actually has a very dry (the directions will say “flaky”) appearance until you start hand mixing it to form the dough ball, so be careful not to add too much water. When you have the dough ready to press into the greased pan, beware. Press it thin, but not too thin that it cannot support the liquid pudding layer and the weight of the pie. One thing that the directions fail to mention is that pie crusts tend to form giant bubbles in the center if you don’t poke holes in the bottom of them with a fork before baking. You must do this. We didn’t. Twice. The third pie crust, although it had a crack in it, was crispy, golden, and delicious.
The rest of the pie was very simple to make. I mixed the bottom white chocolate cream cheese layer with a Kitchen Aid on low, melting the chocolate chips in the microwave for about two minutes with the heavy cream, stirring every thirty seconds or so. I wouldn’t recommend refrigerating this, as the directions say, because it tends to harden and we had to warm it up again in order to spread it into the pie.
The pudding layer was by far the easiest layer to make using the directions, and it smelled wonderful. No further directions were needed, except that it does take a while to cool down, and since we were on a time crunch, we placed it in the freezer for 15 minutes before putting it in the fridge, so that it still had time to cool.
The whipped cream. I never knew how easy it was to make homemade whipped cream. 1.5 cups of heavy whipping cream and 2-4 tablespoons of sugar. Use the sugar sparingly, and save your arm muscles by just beating it with an electric mixer. Whisking it by hand was just not worth it, as we kept on trading places until I finally gave in and plugged in the mixer. Within one minute, the whipped cream looked perfect. I’d be lying if I said I didn’t try it just to make sure it tasted as good as it looked.
Assembly was easy, and his family absolutely LOVED it, so much so that I made another pie two days later when my own family celebrated Thanksgiving. I will definitely be making this again, and I just cannot thank the author Lindsey, my boyfriend, and Pinterest enough for giving me the courage to channel my inner Julia Child.
P.S. I am doubly thankful for my boyfriend for putting up with my emotional breakdown after the demise of the second crust. I love you so very much for reminding me that it wasn’t the end of the world.