Page 249 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

butter. Stand back—the caramel will bubble vigorously. Stir until
everything is completely incorporated. Set the pan aside.

3
. Prepare the pastry cream recipe on page 35 through step 2. Then,
with the mixer running on low to prevent splashing, carefully pour
the hot cream mixture into the egg-yolk mixture. Scrape down the
sides and the bottom of the bowl to loosen any stubborn

cornstarch. Mix for a few more seconds. Transfer the mixture back
to the saucepan. Add ½ cup (120 ml) of the caramel you just made,
reserving the rest for assembling the pie (in other words, don’t eat
it).

4
. Whisk the caramel pastry cream over medium heat until it thickens
to the consistency of mayonnaise. This can take a few minutes, but
be patient.

5
. Pour the pastry cream through a fine sieve and into a bowl. Cover
the top of with a piece of plastic wrap laid directly on the surface to

prevent a skin from forming, and refrigerate it until set, about 2
hours.

Assembly
1
. Remove the weights and parchment from the crust, and spread ½
cup (120 ml) of the reserved caramel from edge to edge. If the
caramel has hardened, gently heat it over low heat until it is loose
enough to spread.

2
. Layer the almonds evenly on top of the caramel. Refrigerate the pie

until the caramel has set, at least 30 minutes.
3
. Gently stir the pastry cream with a wooden spoon to loosen and

smooth it. (As pastry cream cools, it becomes very firm—this is
normal, so don’t worry.) Put ½ cup (120 ml) of the pastry cream in
the bowl of an electric mixer and set it aside.