We'd never have met Bonnie Finn if I'd never made a Devil's Cream Pie. That glorious and evil confection would never have been named if not for Bonnie Finn. One day, she gave our little pastry shop a try, took the thick chocolate concoction for a spin and decided it was worth a return trip. And then she stayed, working her magic behind our counter and into our hearts. Along the way, she named the pie that brought her to the store. The two, it seems, were meant for each other.
Today is Bonnie's birthday and in her honor, I give you the Pie that she so aptly named. The exact recipe is in Confections of a Closet Master Baker aka My Life From Scratch but I thought a quick visual tutorial was called for, along with a few tips and tricks to make this sinful pleasure a staple in your home.
For a 10" Devil's Cream, I used an entire package of Oreos. I pulverized them to the point of oblivion in my food processor. It feels like soft sand when it gets this fine. To make the crust, I melted 2 sticks of butter. I ended up using only a little over 1 1/2 sticks. I melt one stick at a time and slowly incorporate into the crumbs until the would be crust just holds together. You never want the crumb crust to be wet and shiny but should be able to pinch the crumbs together and have them stay stuck.
Spray your cake form with non-stick spray. I use a 10" bottomless cake ring. You can make the crust perfectly even to the top of the ring but I prefer a craggy crust. The devil wouldn't have it any other way.
Pour the chocolate mixture through a sieve and make sure to use the best chocolate you can get your hands on. I fill the form and often freeze overnight to set and then finish it off. Use a blow dryer or a heat gun to get the ring off neatly.
Whip the meringue to very stiff peaks. Leave the meringue as is or touch it lightly with the flame of a kitchen torch. Happy Birthday Bonnie Finn! There'd be no Devil in the Cream Pie without you.
23 comments:
I can almost taste the dark chocolate creamy happiness...almost! Thanks Gesine!!
Is there a psychological reason people like me are obsessed with meringue and marshmallows? I want to wake everyone up with the sound of the Kitchen-Aid RIGHTNOW.
I love this blog!
Oh Bonnie. I miss our Gesine's Golden Age.
My word verification is... asessesi!
Can I just tell you how much I love those spikes? Love those spikes. I was compelled a while back to buy a culinary torch that I had no particular use for - now it all makes sense....
I was so excited to make this when I first read your book. So I did. And it was beeautiful. However, it was chewy...does gelatin go bad? It was delicious...just not the texture I was expecting.
Those photos... that cake... the meringue! It's gorgeous! I read about it in your (wonderful) book but never pictured it like this!
looks amazing, thanks Gesine. Perhaps a stupid question, but when you crush up the oreos, do you leave the cream in the centre of them or just use the biscuit on the outside? Cheers Kimberley
I like anything that involves oreo cookies. I make a modified (read: easier) version of this myself!
Hey G! It's amazing - the site just keeps getting better and better - you outdo yourself :> Love it,
Miss you...
Anne Connor
ditto, ditto, & ditto to your first three commenters. I could hardly unglue my eyes from that pool of lacquered chocolate in a crusted metal cake ring - that's just way too good ! I hope Ms Finn had a nice birthday -
LP
death by chocolate is what this is. dark and delicious. yum!
Devils never tasted so good.
You had me from, "An entire package of Oreos.."
Happy belated birthday, Bonnie.. and THANK YOU! :o)
The Devil Made Me Do It..
Do you remove the cream centre from the oreo's before blitzing them?
I'm wondering if I could actually accomplish this feat...makes me hungry just looking at this photo!
You blitz everything together, the centers included. It sounds antithetical to getting it dry and sandy before saturating with butter but it turns out just fine and far less work than scraping off the centers (unless you do it with your teeth).
Your book isn't for sale anywhere in the UK, is there anywhere else I can get the recipe?
The book is being published in the UK by Alison & Busby and will be out this spring under the title "Starting Life Over, One Cake at a Time"
Great. Will the measurements have been converted properly to metric (rather than unfollowable - to a european at least - cups/ounces)? I hope so :)
Great, I'll keep an eye out for it. Will the measurements have been converted properly to metric (rather than unfollowable - to a european at least - cups/ounces)? I hope so or it'll put me off buying it!
This is absolutely devilishly delicious looking! I want to stick out my finger & just lick those meringue tips! Thanks for sharing! Lovely site...will be back soon for more!
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