Pie, Pie Me Oh My!!

This past week I started my 4th mod at Le Cordon Bleu. I am currently studying Pies and Cakes! This class is straight up my alley! I love making pies, I don't know why but there is so much you can do with them. Plus pie is great anytime of the day! I love learning different pie! This week we started with Cheesecake which I absolutely love, I love it especially with fruit like strawberries on top!

But as I said this week we started with Cheesecake. Over the course of the week I brought home 4 Pies not including the Cheesecake!

Items I brought home
Cheesecake
Blueberry Pie
Pumpkin Pie
Chocolate Chiffon Pie
Peanut Butter and Chocolate Pie

And there is tons of left overs even thought I've given a lot of Pie away!





Here is my pie server my mom got me for Christmas. It's a high heel server. You will be able to see what I mean with the next picture.



The side view of the pie server. The pink heel is magnetic so you can remove it.



My ornament that my mom got me. This is a tradition in my family. Ever since we were kids, at every Christmas we would go out and pick out an ornament, so when we move out or get married we would have ornaments to put on our tree. My mom said these reminded her of my little cakes that I make!



My New York Style Cheesecake!

The Recipe!
New York Style Cheesecake....I had a previous blog earlier...this is different than my cheesecake I normally make.

1.5 pounds of Cream Cheese
5 oz Gran. Sugar
2.5 oz Sour Cream
1 oz Cornstarch
1 T. Lemon Juice
1oz Vanilla Extract
3 each Eggs
2 oz Heavy Cream

Bake at 350 F
about 30 to 35 minutes..there should be a slight giggle to the cheesecake, and lightly brown.

When making a cheesecake, you final result batter should be smooth and shiny. NOT LUMPY....'lumpiness,' can ruin the batter.

Before you would add all of your ingredients, make sure your cream cheese is a room temperature. then cream it in a kitchen aid using the paddle attachment. It should be creamy not lumpy...I can't stress that anymore.

Always work from thickest to thinnest at a low speed it helps with lumping.

Always...always add your ingredients slowly.

You want to scrap your bowl frequently

OVERCOOKING will cause your cheesecake to crack down the center!



Side view of cheesecake!



>
My Pumpkin Pie with Maple leaves around the edges of the crust... unfortunately it burnt a little...but it was still really good!!!



Chocolate Chiffon Pie, I liked it, but many people at my school didn't care for the pie. It had a mousse texture, the chocolate had meringue whipped into it! It was a little different but nonetheless good! :)



This was my Chocolate Peanut butter pie! This tasted just like a Reeses!!!! I loved this one as well!


I hope everyone liked the stuff I made this week! There is definitely more to come for next Sunday!!

Keep Posted!!! :)