bake - July 2018 - 66

formula of the month

I Love A Great Love Pie

Chef Kathy Hanson of the Ritz-Carlton

Filling:

utes longer and continue to stir. Remove

Orlando won the professional best of

128 grams sugar

from the heat. Add the almond extract.

show category in the 2018 24th Annual

32 grams cornstarch

Pour the ﬁlling into a chinois resting over

American Pie Council National Pie

2 grams salt

a medium sized bowl and strain the ﬁlling

Championships. Titled "I Love a Great

288 grams half & half

to remove any possible lumps. Cool to

Love Pie," it won in the Royal Wedding

230 grams heavy cream

room temperature, slice the bananas and

category (a one-time category created

4 egg yolks

place in the bottom of the pie crust. Pour

to commemorate the royal nuptials

1 vanilla bean

all but 230 grams of the cream ﬁlling over

between Prince Harry and Meghan

4 grams almond extract

the bananas. In mixing bowl whip cream

Markle). Hanson's pie featured bananas

230 grams cream cheese, room

cheese and add the powder sugar, and

temperature

reserved cream ﬁlling. Fold in by hand the

almond honey cookie crust and sprinkled

16 grams confectioners' sugar

whipped vanilla topping. Cover the ﬁlling

on top with "Markle Sparkles."

2 bananas

with a piece of plastic wrap to prevent

230 grams heavy cream, whipped

a skim from forming. Refrigerate until
completely cool. Whip the heavy cream

Ingredients
Crust:

In a cold sauce pan combine the sugar,

and confectioners' sugar. Lightly toast the

192 grams ﬁnely crushed Milk and Honey

cornstarch, and salt. Gradually stir in the

remaining and sprinkle over the whipped

half & half and the heavy cream. Stir until

cream and garnish with toasted almonds.

Cookies
32 grams crushed toasted almonds

smooth. Scrape the vanilla bean into the

25 grams sugar

mixture and cook over boiling water, stir-

Vanilla Whipped Topping

76 grams melted unsalted butter

ring constantly, until it begins to thicken.

460 grams heavy whipping cream

Cover, and cook 15 minutes stirring sev-

28 grams powder sugar

eral times.

16 grams vanilla extract

sprayed with cooking spray. Press into

In a small bowl, beat egg yolks slightly. Stir

Whip until ﬁrm and creamy. Add the

the bottom and sides; bake in 350°F

115 grams of the hot liquid into the egg

powder sugar and the vanilla. Continue to

oven for 8-12 minutes or until lightly

yolks, mixing well. Pour back into the top

whip until peaks form. Pipe over the top of

browned. Let cool.

of the double boiler; cook mixture 2 min-

the pie.

Mix all of the ingredients in a bowl until
blended; pour into a 9-inch pie dish

66 < JUL 2018 | bakemag.com

AMERICAN
AMERICAN PIE
PIE COUNCIL
COUNCIL

foster with vanilla bean and Marcona

http://www.bakemag.com

bake - July 2018

Table of Contents for the Digital Edition of bake - July 2018

EDITOR"S NOTE - THE RBA 100th Anniversary Issue
MANAGEMENT - The future of fresh
NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
TECHNICAL CORNER - Fiber options
EQUIPMENT INNOVATIONS - New York style water
A century of service
CAKENOMICS - The fall issue
Fun with fall creations
TIME SAVING TIPS - The case for singles
TIME SAVING TIPS - Keeping up with your neighborhood
TIME SAVING TIPS - Put the wow in cake
TIME SAVING TIPS - The age of personalization
SUPPLY SIDE ECONOMICS - Festive frostings
SUPPLY SIDE ECONOMICS - The gold standard
WINNING PROMOTIONS - Strawberry fields of shortcake forever
WINNING PROMOTIONS - Leveraging micro holidays
INNOVATE PRODUCTS
A pair of aces
Featuring the right equipment
CAKES - Putting the extra in extraordinary
BREADS - Ancient grains
PASTRIES - Pie times
FOODSERIVCE - Pizza innovations
FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 1
bake - July 2018 - 1
bake - July 2018 - 2
bake - July 2018 - EDITOR"S NOTE - THE RBA 100th Anniversary Issue
bake - July 2018 - 4
bake - July 2018 - 5
bake - July 2018 - 6
bake - July 2018 - 7
bake - July 2018 - MANAGEMENT - The future of fresh
bake - July 2018 - 9
bake - July 2018 - NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
bake - July 2018 - 11
bake - July 2018 - TECHNICAL CORNER - Fiber options
bake - July 2018 - 13
bake - July 2018 - EQUIPMENT INNOVATIONS - New York style water
bake - July 2018 - 15
bake - July 2018 - A century of service
bake - July 2018 - 17
bake - July 2018 - 18
bake - July 2018 - 19
bake - July 2018 - 20
bake - July 2018 - 21
bake - July 2018 - 22
bake - July 2018 - 23
bake - July 2018 - 24
bake - July 2018 - 25
bake - July 2018 - 26
bake - July 2018 - 27
bake - July 2018 - 28
bake - July 2018 - CAKENOMICS - The fall issue
bake - July 2018 - Fun with fall creations
bake - July 2018 - 31
bake - July 2018 - TIME SAVING TIPS - Keeping up with your neighborhood
bake - July 2018 - TIME SAVING TIPS - The age of personalization
bake - July 2018 - SUPPLY SIDE ECONOMICS - The gold standard
bake - July 2018 - 35
bake - July 2018 - WINNING PROMOTIONS - Leveraging micro holidays
bake - July 2018 - 37
bake - July 2018 - INNOVATE PRODUCTS
bake - July 2018 - 39
bake - July 2018 - A pair of aces
bake - July 2018 - 41
bake - July 2018 - Featuring the right equipment
bake - July 2018 - 43
bake - July 2018 - 44
bake - July 2018 - 45
bake - July 2018 - CAKES - Putting the extra in extraordinary
bake - July 2018 - 47
bake - July 2018 - 48
bake - July 2018 - 49
bake - July 2018 - BREADS - Ancient grains
bake - July 2018 - 51
bake - July 2018 - 52
bake - July 2018 - 53
bake - July 2018 - PASTRIES - Pie times
bake - July 2018 - 55
bake - July 2018 - 56
bake - July 2018 - 57
bake - July 2018 - FOODSERIVCE - Pizza innovations
bake - July 2018 - 59
bake - July 2018 - 60
bake - July 2018 - 61
bake - July 2018 - 62
bake - July 2018 - 63
bake - July 2018 - 64
bake - July 2018 - 65
bake - July 2018 - FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 67
bake - July 2018 - 68
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