Cheese Course Pie
- Makes1 9½-inch pie
- 1
"As pie cookbook authors (and die-hard pie bakers), we are often asked which pie is our favorite. While there is definitely something we love about every pie we create, we often use the question as an opportunity to talk about this Cheese Course Pie. The combination of flavors is inspired by the elements of a traditional after-dinner cheese course of fruit, nuts, and cheese. This unconventional pie includes a jammy fruit filling made with dried figs simmered in ruby port wine topped with a mildly sweet mascarpone cream infused with a bold blue cheese and topped with crunchy toasted walnuts. The addition of gorgonzola dolce makes many think that this is a savory pie, but it’s not! By pairing the cheese with complimentary flavors and balancing with just enough sweetness, the austere cheese course is transformed into a delicious elegant dessert. It is a pie that deliciously defies expectations and has become the one most frequently requested by family and friends." — Chris Taylor and Paul Arguin
Recipe from Chris Taylor and Paul Arguin, authors of The New Pie: Modern Techniques for the Classic American Dessert. Check them out @floursugarbutter. Photo credit: Andrew Thomas Lee
Step 1
In the bowl of a food processor, process the walnuts, sugar, and salt until the nuts are finely ground. Add the graham cracker pieces and pulse until they too are finely ground.
Add the melted butter and pulse a few more times until the crumbs are evenly moistened. Transfer the crumbs to your pie plate and spread them evenly around the bottom and sides, pressing them to adhere in an even compact layer.
Turn on the oven to 350°F and place the pie into the freezer to chill while the oven is preheating. Bake the crust for 10 minutes on the middle rack. Transfer the pie to a wire rack to cool while making the filling.
Step 2
In a medium saucepan, stir together the figs, port, honey, salt, and 1 cup of water and bring to a simmer over medium heat. As the figs start to soften, press on them with a rubber spatula as you stir the pot.
After about 15 to 20 minutes, the figs will have mostly broken down and the mixture will have thickened to a jam-like consistency.
Spread the filling in the pie crust. Allow the pie to cool completely to room temperature and then refrigerate it until cold, at least 2 hours.
Step 3
Place the cream in a medium microwave-safe bowl. Microwave the cream until it is just starting to boil, 1 to 2 minutes. Stir in the sugar until dissolved, then stir in the gorgonzola.
The cheese crumbles will mostly melt, leaving a few streaks of visible cheese. (Alternatively, bring the mixture just to a boil in a saucepan over medium heat then transfer to a bowl.)
Cover with plastic wrap and place the bowl in the refrigerator until cold throughout, at least 2 hours. Add the mascarpone to the cold cheese mixture.
Using a hand mixer, beat on medium-high speed until it holds stiff peaks, about 2 minutes (the volume is too small for most stand mixers). Spread this topping over the fig layer and smooth with an offset spatula.
Alternatively, you can pipe the using a piping bag fitted with a decorative star-shaped piping tip. Sprinkle the toasted walnut pieces decoratively around the edge of the pie. Keep the pie refrigerated until serving.
