How to achieve a flaky crust and firm filling from Mims Bledsoe at Atlanta's The Pie Shop.
6 egg whites 1 tsp. cream of tartar 2 cups sugar 1 tsp. vanilla 1 sleeve saltine crackers, crushed 1/2 cup chopped pecans Topping: 1 small container whipped topping 3 Tbsp. sugar 2 Tbsp. crushed pineapple Beat egg whites until fluffy. Add cream of tartar and sugar. Beat 25 minutes or until stiff. Stir in vanilla. Stir in crackers and pecans by hand. Spray two pie pans with nonstick spray. Divide mixture evenly between pans. Spread mixture in pan, forming a crust. Bake at 285 degrees for 25 minutes or until done. Combine topping ingredients. Pour into pie shell. Serve and enjoy.
1/2 loaf of Challah Bread, cut into 1-inch cubes 3 cups heavy cream 5 large eggs 2 Tbsp. fresh ground cinnamon 2 Tbsp. hazelnut extract 1/4 cup brown sugar 1/2 cup raisins 1 Tbsp. kosher salt 2 each, star anise 2 bananas, sliced Salted banana caramel for garnish Cut Challah bread into 1-inch cubes. Whisk together eggs and heavy cream until smooth texture. Add sugar, cinnamon and star anise then whisk. Refrigerate mixture overnight. Strain, then pour egg mixture over bread and gently mix so all the bread soaks up egg mixture. Add raisins. Bake in 350-degree oven for 45 minutes, until golden brown. Top with sliced bananas, drizzle caramel over top and sprinkle a little salt. Created by Trevor Higgins, Sous Chef at ROOST at Hyatt Downtown, Greenville. Photo by apium on Flickr Creative Commons.