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!
Dark and Stormy Cream Pie in Diamond Pecan Nut Crust
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- 1 Diamond of California Pecan Pie Crust
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup cold water
- 1 tablespoon (1 envelope) unflavored gelatin
- 5 large egg pasteurized yolks
- 3/4 cup sugar
- Pinch of sea salt
- 3/4 teaspoon dried ground ginger
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon lime zest
- 1/4 cup plus 1 tablespoon dark rum
- 1 tablespoon fresh lime juice
- 1 1/3 cup heavy cream, divided
- 1 tablespoons powdered sugar
- For the Toasted Pecans:
- 1 tablespoon unsalted butter
- 1/2 cup pecan halves
- 2 tablespoons sugar
- Big pinch of sea salt
- Place 2 inches of water in a medium saucepan and bring to a simmer. Place chocolate chips and coconut oil in a heat-proof bowl and place over the simmering water, creating a double boiler. Stir occasionally to melt the chocolate and coconut to smooth.
- Pour the melted chocolate into the pecan pie crust. Rotate and tilt to help cover the bottom and sides of the pie crust with melted chocolate. Place in the refrigerator to chill.
- Place water in a liquid measuring cup (or small heat-proof bowl) and sprinkle gelatin over. Set aside.
- Using electric hand beaters in a medium bowl beat together eggs, sugar, ground and fresh ginger and lime zest. Beat on high speed for 3 to 5 minutes until the mixture pales in color and thickens. Set aside.
- Place the liquid measuring cup with the firmed gelatin in a medium pan of hot shallow water. Use the water from the pan you melted the chocolate with if it’s easy. Heat water to medium and stir the gelatin with a metal spoon until dissolved. Add the rum and lime and stir to combine.
- Slowly beat the warmed gelatin mixture into the egg mixture. Beat in 1/3 cup heavy cream until just combined.
- Place the bowl of egg mixture into a large bowl of ice water. Stir occasionally until the mixture has thickened to a medium cream sauce, about 10 minutes.
- Pour the thickened filling into the chilled crust. Place in the refrigerator for 4 hours.
- While the pie chills, whip remaining 1 cup heavy cream and powdered sugar to soft peaks.
- To make the candied pecans, melt butter in a small skillet. Add the pecans and toss to oat. Add the sugar and salt and toss around the pan until the pecans toast and the sugar melts as it coats the pecans, about 4 minutes. Remove from the pan and allow to cool.
- Top the chilled pie with whipped cream and candied pecans. Serve chilled