Page 250 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

4
. Transfer the remaining pastry cream to a pastry bag fitted with a
large open tip. Pipe the cream in an even layer onto the pie, on top

of the almonds. Use a small offset spatula to smooth out the cream
in an even layer. Return the pie to the fridge while you make the
whipped cream.
5

. Add the cream to the mixing bowl with the reserved caramel pastry
cream. Using a stand mixer fitted with the whisk attachment, whisk
the pastry cream on high until it holds stiff peaks. Transfer it to a
pastry bag fitted with a large star tip. Decoratively pipe the whipped
cream onto the entire surface of the pie. If you have any caramel
remaining, drizzle it on top of the pie just before serving.