@@danepemberton136 I didn't say that your lazy Dane. I would never say a thing like that. Everyone like to cook their own way. I have arthritis in my hands. I still can do pie crust the good old fashion way but, if I can make my life a little easier, I take it. The one thing I would LOVE to have is all those beautiful stand mixer that you guys have. I do my own bread and THAT would help me.
This looks delicious! In Argentina we have "baking dulce de leche", which is a stiffer version (i believe it's made by adding cornstarch) which would avoid the dripping when you cut the pie
@@danepemberton136 I was interested in this idea of "baking dulce de leche" and did a very small bit of looking for it; clearly, I am new to the idea, but it seems one may be able to find recipes and related discussion by searching on "dulce de leche repostero"
This looks sooo delicious !! Question… the sugar you used to blind bake the pie crust can it be used in recipes or is is kept only for blind baking ? Thank you. Love you channel and all your recipes 😊
I personally would use it. You just need to make sure that you separate any lumps and break them up whilst warm cause when it sets, they’re like rocks lol
Yep. I almost turned the video off at the beginning because I thought I was going to experience the same thing when I tried to view a video a week or two ago. Thankfully that wasn't the case though. I get irritated trying to watch a movie when it's not synced but for this? Nah. I'm just happy I was able to hear Dane, lol
Wow!!! This sounds like a lovely protracted baking project for to get into over a quiet and indulgent weekend thank you. Dane you are lovely to watch - you present so naturally and skillfully! Thanks for the vid x
This went right onto my menu list for Thanksgiving- thank you! And now that I know how to make an egg free meringue with cannelini bean liquid, I can do this safely for my kids :)
Looks great! Probably would left out the pure dulce de Leche between filling and topping though… can’t imagine to taste ANYTHING other then dulce de leche otherwise, it’s so dominant 😂 But texture looks amazing, I mean it would be 3 days in the making with all that overnight cooling 😃
I just have one remark - when you brown the butter and if your milk solids get so dark that they look black, you have to strain them, because they are burnt and don’t add to taste. They’re just look and taste burnt. The taste then comes from the browned butter alone. But if you don’t burn the milk solids to black colour and they look nice and golden brown (caramelised and amber colour), then you use them with the browned butter. You don’t have to strain them and they do add to nice caramelised taste.
Just started on this recipe. But I notice that in the video, you say 100g of glucose, whereas in the ingredients, it's 20g of glucose. I suppose it should be 20g, but maybe you should annotate the video so nobody ruins their filling with too much glucose!
This looks like I should give it a try, but I don't have an enamel 8" pie dish. I do have for example 9" shallow glass pie dishes and a 10" deep dish that's also glass. I feel tempted to start experimenting with the deep dish and try to adapt the recipe to the dish. At least, trying to adapt it sounds like a better idea than putting this off nearly forever until "some day" if/when I buy the enamel pie dish. Any tips or thoughts?
The 9” should work well? The extra inch and the fact it’s a bit more shallow should be fine. And the filling once baked sinks down a little anyway and isn’t flush to the top, so if anything you’d probably get a fuller pie, not a bad thing😊
It looks like you forgot to put the opening card with the title, because the audio starts with the music and the video skips right to Dane, and the subtitles are with sync with the video... Needless to say I got dizzy, but still am going to watch it whole 😁
Saying "I made dulce de leche by just boiling condensed milk" is kinda dangerous. Is true, but its kinda important to say that not keeping an eye on the waterlevel will cause it to explode pretty bad
Oooooo my God ❤superb I would love to dig in but on the other hand I am thinking the 10.000😂😂😂 calories per piece!!! But still is a masterpiece Bravo!!!!! 🇬🇷🇬🇷🇬🇷🇬🇷
@@raquelhm I agree with you dulce de Leche is to sweet for my preferences BUT definitely it’s a dessert that intriguing my brain and watering my mouth.. Bravo to the 👩🍳👩🍳👩🍳👩🍳👏👏👏👏👏👏!!!
I just made this pie for an office Pi Day celebration and not only did it look magnificent, it was just an explosion of unbelievable flavours. Thank you for a fantastic recipe, everyone should try this and I couldn't find muscovado sugar so I used a combination of dark and light brown sugars and that meringue is truly from another world!!
Looking forward to serving this when we next have friends over. BUT I may have to practice it a few times, taste test before hand. I have dropped hints about the book for a birthday present. Oh and maybe a gym membership as well. Trish🎁
That's exactly what I was thinking, lol. I'd rather not waste anything but if I had to I'd go with rice. May not be as small as sugar granules but it's a lot smaller than beans or pie weights, lol.
You could definitely use rice, or lentils, I just detest baking beans lol. I’d reuse the sugar yes, just make sure you discard/ break up any lumps whilst warm, or else they harden like rocks
Dane, why is this called a chess pie? Everything looks so good but that crust looks to have more of a snap to it rather than being flakey. Which one would you say describes it the best? TIA... 😉
One theory I've heard.... The idea of delicious stuff put together into a pie shell used to be described by modest home cooks as, " Just pie," when they were asked by appreciative pie eaters what it was. The accent of the southern American states made the 'just' sound like chess- hence the Chess Pie name.
I'm from Virginia and no one has ever been able to explain the origin of the term "chess" but it always means a baked pie with lots of eggs in the filling. There's chocolate chess, lemon chess, vinegar chess, coconut chess, buttermilk chess, and now - dulce de leche chess pie!
Dane, great recipe looks amazing, I made a no bake cheesecake recipe with raspberry (and blueberry) goo on top so thanks for the inspo, but I have just seen you in an advert for garnia or superdrug I think-wow xxx
Oh my gosh, my mouth is watering! 🤤 But am i the only one who was horrified at the waste of probably 10 bucks worth of sugar 😩 Who cares if baking beads leave indents under the filling! (Although I personally have never experienced that first hand 🤷🏼♀️) I guess they get it cheaper in the bulk quantities they’d buy it.
If you use vodka instead of water for your pie dough, it will not only prevent the formation of gluten when you knead the dough (gluten makes the dough harder), it will also make your dough flakier and the vodka will totally evaporate during baking. Just a thought ❤️
Does anyone really gives those recipes a try at home? It's going to take like three full days to make one cake, with endless dough folding, two nights in the fridge, thermometers and blowtorches etc. I don't believe that one would enjoy it very much after all this trouble, even if tastes great :D And yes, the audio is totally off.
I make these recipes regularly. If there's ever a recipe like this that's A LOT of steps, I just plan ahead and spread the prep out over some days. With each day requiring at most like an hour or physical effort from me. And the days don't even have to be back to back. Like you can boil the condensed milk and set the can aside on a Monday since it requires zero manpower, then maybe make the crust on thursday/friday and fridge it then bake it on Saturday or Sunday. And then the time is takes to bake the crust is more than enough to do the Italian meringue.
