American Pie Council

2019 Amateur Entry

 

Denali Caribou Crunch Pie

Denali Caribou Crunch Pie

Crust:
24 chocolate filled cookies
4 Tablespoons butter

Preheat oven to 350 degrees. Place the whole cookies into a food processor or blender and pulse until you have cookie crumbs. Mix wafer crumbs and butter until well blended. Press firmly into bottom and up the sides of 9” pie plate using back of large spoon. Bake 8 minutes. Cool before filling.

White Chocolate Filling:
2/3 cup heavy whipping cream
2 ounces cream cheese, room temperature
1/8 teaspoon vanilla bean paste
2 Tablespoons granulated sugar
1 Tablespoon water
½ teaspoon of unflavored gelatin
1 ½ ounces white chocolate
1/2 cup miniature chocolate covered caramel cups
¼ cup chocolate crispy pearls
¼ cup chocolate covered Oreo cookie pieces

Whip heavy whipping cream until stiff peaks form, refrigerate until ready to use.

Place white chocolate in microwave safe dish. Microwave for 30 seconds at 50% power; stir. Microwave for another 30 seconds at 50% power; stir. Microwave for 15 seconds at 50% power; stir and repeat until chocolate is melted. Be careful not to overheat the chocolate. Set aside to cool.

In a small microwaveable bowl add 1 tablespoon of water. Then evenly sprinkle the gelatin over the water. Let the gelatin bloom for about 5 minutes. Microwave the gelatin for 10 – 15 seconds. Set aside to cool.

In a medium sized mixing bowl, beat the cream cheese, vanilla bean paste and sugar until smooth and creamy. Add the cooled white chocolate to the cream cheese mixture and beat until well combined. Add the cooled gelatin and beat until well combined. Fold in the whipped cream. Gently fold in the caramel cups and the chocolate crispy pearls. Pour mixture into the cooled crust, evenly spreading. Place in refrigerator to chill while you make the caramel pecan layer.

Caramel Pecan Layer:
1 cup caramel bits
2 Tablespoons whole milk
¾ cup chopped pecans, toasted

In a small saucepan, combine the caramel bits and 2 tablespoons of whole milk. Cook over medium low heat until the caramel bits have melted and the mixture is smooth. Remove from heat and add the chopped pecans. Set aside to cool.

Once the caramel pecan mixture has cooled, remove pie from the refrigerator. The white chocolate layer will be soft, so carefully spread the caramel pecan mixture over the white chocolate layer. Return pie to refrigerator while you make the chocolate layer.
Chocolate Filling:
2/3 cup heavy whipping cream
2 ounces cream cheese, room temperature
1/8 teaspoon vanilla bean paste
2 Tablespoons granulated sugar
1 Tablespoon water
½ teaspoon of unflavored gelatin
1 ½ ounces 66% Semi-Sweet chocolate
1/3 cup white chocolate coated waffle cone pieces
1/3 cup white chocolate crispy pearls

Whip heavy whipping cream until stiff peaks form, refrigerate until ready to use.

Place semi-sweet chocolate in microwave safe dish. Microwave for 30 seconds at 50% power; stir. Microwave for another 30 seconds at 50% power; stir. Microwave for 15 seconds at 50% power; stir and repeat until chocolate is melted. Be careful not to overheat the chocolate. Set aside to cool.

In a small microwaveable bowl add 1 tablespoon of water. Then evenly sprinkle the gelatin over the water. Let the gelatin bloom for about 5 minutes. Microwave the gelatin for 10 – 15 seconds. Set aside to cool.

In a medium sized mixing bowl, beat the cream cheese, vanilla bean paste and sugar until smooth and creamy. Add the cooled semi-sweet chocolate to the cream cheese mixture and beat until well combined. Add the cooled gelatin and beat until well combined. Fold in the whipped cream. Gently fold in the white chocolate coated waffle cone pieces and crispy pearls. Pour mixture over the caramel pecan layer. Refrigerate for at least 4 hours.

Before serving, top pie with whipped cream and sprinkle with chocolate and white chocolate crispy pearls.

Rhonda Hull
Little Rock, Arkansas

Category: Favorite Vacation

My favorite vacation was our recent trip to Alaska. While traveling across the vast land of Alaska, we were fortunate enough to see whales, eagles, moose, grizzly bears, artic fox, caribou and reindeer, which are domesticated caribou. In paying tribute to this amazing state, the pie I have chosen to make is Denali Caribou Crunch Pie. As we traveled through Denali National Park, the caribou would stand in the fields with the mountains as their backdrop. Their coats were brown with a white chest and white rumps. This pie honors those beautiful animals. My pie starts with a crunchy chocolate cookie crust. Then, staying with the colors of the caribou, the first layer is a white chocolate mousse like filling sprinkled with mini chocolate caramel cups, chocolate covered Oreo pieces and chocolate covered crispy pearls. Next, the caramel and pecan layer serves as a recollection of water flowing over rocks in the streams. The third layer of Denali Caribou Crunch pie is a chocolate mousse like layer with white chocolate crispy pearls and pieces of white chocolate coated waffle cones, again staying with the color theme of the caribou, but also paying homage to the domesticated caribou…the reindeer. Finally, the pie is topped with a ring of fluffy whipped cream which serves as an image of the snow that remains year around on the top of Mount Denali. I’ve also added a ring of chocolate whipped cream as a final compliment to the caribou. I hope you enjoy this pie as much as we enjoyed our trip to Alaska.