Tag Archives: sous vide pie

Pumpkin Pie

Makes 1 pie (8 servings) INGREDIENTS 2 eggs ¾ cup packed brown sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 2 cups sous vide pumpkin puree 1 (12 ounce) can evaporated milk 1 prepared pie crust (homemade or commercially prepared) DIRECTIONS Preheat the traditional oven to 400F/204C. In a bowl, beat the eggs, sugar, spice and salt until well blended. Add the pumpkin puree and evaporated milk and continue to beat until smooth. Line a pie plate with the crust, trim, and crimp the edge. Save the trim for decoration, if desired. Pour the mixture into the prepared … Read More

Key Lime Pie

Courtesy of Staff Blogger, Sophie Serves 8 INGREDIENTS For the Key Lime filling ½ cup (118ml ) key lime juice, from fresh key limes 14 oz (396g) can sweetened, condensed milk 4 egg yolks For the crust 1 teaspoon (5g) butter, to grease the tin 6 tablespoons ( 85g ) butter, melted 1 ½ cups (150g) graham cracker crumbs 2 tablespoons (30g) granulated white sugar For the topping ½ cup (118ml) heavy whipping cream 2 extra key limes for decorating   INSTRUCTIONS Fill and preheat the SousVide Supreme at 180F/82C. Whisk all the filling ingredients together into a medium-sized bowl, … Read More

Key Lime Pie

There is nothing quite like home-made key lime pie. It’s the perfect summer dessert, tart and creamy with a buttery crunch. I also love the sunny yellow color of this dessert. You could make it with normal Persian limes, but key limes really give this tart that distinctive and delicious edge. Some key lime pies are covered with a meringue topping; however I prefer fresh cream which complements the tart lime flavor so well. The original recipe for key lime pie did not require any cooking. The lime juice mixed with the egg yolks caused the proteins to coagulate and … Read More

Whitney Miller’s Caramel Apple ‘Pie’

Sous Vide Caramel Apple ‘Pie’ Courtesy of MasterChef’s Whitney Miller INGREDIENTS For the apples 4 small Granny Smith apples, cored (not peeled) 2 tablespoons (30 ml) lemon juice 4 tablespoons (2 ounces/113 g) unsalted butter, softened 1/4 teaspoon (2.5 ml) ground cinnamon 4 teaspoons (20 ml) light brown sugar For the caramel sauce 1 can (14 ounces/396 g) sweetened condensed milk For the topping 1/2 cup (33 g) all-purpose flour 1/4 cup plus 1 tablespoon (63 g) light brown sugar 1/8 teaspoon (0.6 ml) kosher salt 1/4 teaspoon (1.25 ml). ground cinnamon 3 tablespoons (85 g) chilled unsalted butter 1/2 … Read More