Part 1: True Gold Pie Crust
Ingredients
Method- 243g AP Flour
- 27g deZaan True Gold Cocoa Powder
- 40g Granulated Sugar
- 2g Salt
- 240g Butter (cold)
- 75g Water (cold)
- Combine the flour, deZaan True Gold cocoa powder, sugar and salt. Mix to distribute everything evenly.
- Cube up the butter into 1.25cm/0.5in pieces.
- Combine the butter and dry ingredients in the bowl of a stand mixer. Mix on low using a paddle attachment. Mix until the butter has been cut into half the original size.
- Chill this mixture in the freezer for about 20 minutes, or until the butter has firmed up again.
- Remove the mixture from the freezer and add in half of the cold water (you may not need all of the water). Toss by hand or with the mixer until evenly distributed. Add in more water, a tablespoon at a time at this point, until the dough just starts to come together.
- Bring the dough together and flatten. Wrap in plastic wrap.
- Chill until ready to use.
Part 2: True Gold Kabocha Filling
Ingredients
Method- 425g Kabocha Puree
- 232g Heavy Cream
- 80g Milk
- 155g Brown Sugar
- 100g Eggs
- 40g Yolks
- 60g Milk Powder
- 40g Butter
- 1g Ginger Powder
- 1.5g Cinnamon
- 0.5g Nutmeg
- 2g Salt
- 20g deZaan True Gold Cocoa Powder
- 15g Vanilla Paste
- Heat up the cream and milk mixture to a simmer.
- Switch off the heat, blend in the milk powder, brown sugar, and butter. Mixture should be smooth and free of any granular texture.
- Combine the milk mixture with the kabocha puree, ginger powder, cinnamon, nutmeg, salt, vanilla paste, and cocoa powder. Mix until even.
- Whisk in the eggs and yolks.
- Reserve until needed.
Part 3: Kabocha Topping
Ingredients
Method- 260g Kabocha Puree
- 60g Brown Sugar
- 1g Salt
- 8g Vanilla Paste
- Place all the ingredients in a bowl.
- Whisk the ingredients together to form a smooth puree.
- Reserve and keep chilled until needed.
Part 4: Swiss Meringue
Ingredients
Method- 114g Egg Whites
- 228g Granulated Sugar
- 3g Vanilla Paste
- Over a double boiler, whisk the egg whites, granulated sugar, and vanilla paste together.
- Cook on medium-low temperature while constantly stirring. Cook to 82°C/180°F. Ensure all the sugar has dissolved.
- Pour the mixture into the bowl of a stand mixer. With a whisk attachment, whisk on high until stiff peaks.
- Switch to medium speed and mix until the meringue has cooled down.
Part 5: Baking and Assembly
Method- For a 23cm/9in round pie tin, roll the dough for the base of the pie with it extending the rim of the pie tin by 2.5cm/1in. Center the pie crust into the pan and press in the corners and bottom.
- Fold in the overhang under the crust so that it aligns with the edge of the pie tin. Crimp the edges as desired.
- Pierce the crust with a fork, line the crust with parchment and weigh it down with dried beans. Bake at 190°C/375°F for about 20 minutes, until the bottom is halfway cooked.
- Remove the parchment and beans and bake for another 10 minutes. Allow the crust to cool.
- Place the True Gold Kabocha Filling into the crust. Bake at 162°C/325°F for 35 minutes. The center should be slightly set.
- Allow the pie to cool completely.
- Spread the Kabocha Filling on top of the pie, spreading it evenly to the edges.
- Top with the prepared meringue and torch right before slicing and serving.
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