I made my favorite early autumn pie. I’m pretty confident it will be your favorite too.
Here’s the vibe: a creamy pie with the spice and tang of ginger, a kick of rum, the brightness of lime, the bitterness of dark chocolate, and the nuttiness of toasty pecan in a brilliant nut crust and candied pie topping.
It’s a Dark and Stormy Pie and it’s early autumn perfection. Spicy enough to compliment the hint of cooler temperatures we’re looking for in the air and still bright and sweet enough to fit these late summer days.
I developed this pie with a particular crust in mind. Diamond of California just launch their ready-made nut pie crusts (just in time for pie season!) and they take any hesitation out of pie baking. Their pecan and walnut pie crusts are crispy and flavorful, totally ready to go, and add more fiber and protein to our pies. It’s a win all around!
Last week I celebrated Diamond of California in New York by making and sharing this pie with a crown full of people. Find some inspiration and the recipe for this incredible pie below!
Dark and Stormy pie starts with Diamond of California’s Pecan Nut Crust. Though the crust is perfectly crisp, I lined it with melted dark chocolate. I can always make a case for chocolate. In this pie it adds a delicious layer the cream filling and crisp pecan crust. Adding just the right amount of chocolate depth to this sweet and spicy pie.
For the pie you’ll need:
• Spiced rum.
• Fresh grated ginger. Dried ginger powder. We want the sharp + spicy bite of fresh ginger and the round + warm flavor from the dried ginger.
• Fresh lime to cut through and highlight the spice and rum.
• Gelatin, egg yolks, sugar, a bit of water, and heavy cream to bring the pie together and help it hold its shape. Soft but sturdy.
• And Diamond of California’s Pecan Nut Crust. The Nut Pie Crusts are in stores now! Available nationwide at Walmart and select Safeways across the country. They’re absolutely delicious and add such a welcome nutty flavor to balance the big flavors of this pie.
My favorite thing about this pie: It’s NO BAKE!
The pecan nut crust is ready to go without any fuss in the oven and the filling has gelatin which dissolves in water and rum and sets while whisked in an ice bath and in the refrigerator. It’s a dream, especially topped with whipped cream.
The candied pecans are done in a skillet instead of the oven, making this pie a counter-top delight.
The rum, ginger, lime custard is thickened over an ice bath to a thick pourable before filling the pie crust and resting in the refrigerator for a few hours to set.
After a few hours setting in the fridge, it’s time to slice!
Chilled, easy to slice, holds its shape and crisp crust. This pie has fast become my favorite!