- This is gonna be a tag team, right?
- Um, yeah.
- I'm not strong enough
to do this the whole time.
- I know.
- You beat Andy at the famous
whisking competition, right?
- I did, I did, let's
never forget that please.
- Andy, what happened, what was that?
What happened again?
Wow, he just walked away.
[upbeat strumming music]
- Do you wanna present the recipe?
- Yes, we're making
pumpkin chiffon pie today.
The concept being, a pumpkin chiffon pie
is like a pumpkin mousse.
It's creamy and silky.
Graham cracker crust,
'cause everyone loves
graham cracker crust.
I always felt like pumpkin
pie on Thanksgiving
can get a little slugdy, the crust
can get a little damp and not flaky.
If we all love pumpkin pie,
I think we only eat it once a year.
- A traditional pumpkin pie
is a pumpkin custard that
would have pumpkin puree,
whole eggs and some sort of dairy,
whether it be milk, heavy
cream, condensed milk,
and then that gets baked
in the oven, traditionally.
This version of a
pumpkin pie, the chiffon,
gets its stability and
structure from gelatin,
which sets it, like a
Jell-O, and then it gets
its lightness from whipping
egg whites into it.
It never goes into the
oven and it's eaten cold
and sets in the fridge.
- First things first,
graham cracker crust.
Super easy, let's open those guys up.
We have 12 graham crackers.
I don't know why 12 exactly.
One pack has nine, plus three.
- We need melted butter.
- You're gonna melt the butter.
I'm making the graham cracker crust,
so it's nine plus three
equals 12, I'm told,
and then into...
- Am I talking to you at the same time?
- one of these guys, we
call these processors.
- You don't have to
focus on just one of us.
We're melting butter over here.
It's six tablespoons of
butter, not browning it,
just getting it nice and hot and melty.
Then we'll pour it into
the food processor.
- About tablespoons sugar,
you can go with a little less
if you want it a little less sweet.
I'm allowed to talk, right?
- I honestly wouldn't go less because
in our recipe development,
and you were there for this,
at the tasting our crust
was a little bit soft
and I think that has something to do with
the sugar quantity because the sugar
makes it crackly and hard in the oven.
- Pinch or two of salt
and then you wanna just blitz
'em 'til they're really fine.
Not chunky, but all the way done.
- Okay, hot butter coming in.
- Hot butter.
- No no no, we're gonna drizzle in.
- We drizzle in the thing?
- Yes!
Have you ever made this pie?
- I just did it like that in the thing.
No? Okay.
So what do we do, we just go like this?
Swear to god, I've made this pie before.
[processor whirring]
- It just incorporates itself this way
and it gets all nice and evenly sandy.
- I was just doing it by hand in a bowl.
- Then we can do a quick scrape down.
- Yes, wanna get in there guys,
then we gotta get that
stuff from the sides.
Another little pastry person trick
is using a cup measuring
spoon to form the crust,
right, that's what people do?
- Yeah so that way you get a
nice evenly pat down layer.
The edges of the measuring
cup fit right into
the edge of the pie plate
so you can get a nice,
compact, even crust all around.
- We have a nice, mostly neat crust.
- That looks great!
- Get it even, I like
to go up to the edge.
Then you guys suggested, you and Sohla,
as test kitchen professionals,
lower temperature, longer cooking time.
- Right, instead of being
at 350 for 15-20 minutes,
we're going to 325 for
20-25 so that it doesn't get
too dark by the time it's nice and crisp.
That's in there.
- We are now gonna make the custard,
which is super simple.
We're gonna use the yolks for the custard,
which is gonna go on the stovetop
and cook along with the pumpkin puree,
couple of spices and the gelatin.
We're gonna reserve the whites
to separately whip those
and then fold those
into the cooled custard.
Then, along with the yolks,
we're gonna put those in the pot, right?
- Yeah, no.
- No.
- Yolks and milk get whisked together.
- Oh, yes.
- And then you can do the
dry mixture over there,
but we're just whisking the
wet ingredients together
so that they're incorporated.
Then these are gonna get stirred into
the gelatin mixture on the stove and cook.
In the gelatin mixture...
- One packet of gelatin.
- Right.
- About a scant three-quarter cup sugar.
Let me just say this, doing
a tasting in the bon appetit
test kitchen, harder than I expected.
- I'm really glad you feel that way.
- You make a pie,
normally everyone's like,
'Oh my god! Thank you
so much for this pie,
it's so amazing!'
[Molly laughs]
Here, everyone's like,
'How much sugar is in here?
The crust is a little salty.
- Zero compliments.
- Did you incorporate this?
And you're like,
'Oh my god, you people
are so unappreciative.'
- That's why our recipes are great.
- I know, cinnamon, nutmeg.
But it actually helped a lot,
so we reduced the overall amount of sugar.
Pinch of salt, how much salt?
- [Male] It's a half teaspoon.
- It's a half a teaspoon.
- Half a teaspoon.
- Let's go for two pinches.
- Two pinches? Done.
- Let's go over here now
and we're gonna start cooking the custard.
- I'm putting this over
medium, medium-low heat,
adding the egg yolk and milk mixture
to this, the sugar and spice.
You wanna continue whisking
so it doesn't curdle, right?
- Yeah, so constantly, because otherwise
you'll have scrambled eggs.
- We don't want scrambled eggs,
as much as we love scrambled eggs.
Boss, how does gelatin work in?
- That's a really great question.
Typically, you would
bloom the gelatin in water
and we notice that your
recipe doesn't call for that.
- The egg whites are uncooked,
so if you're not
comfortable eating raw eggs,
recipe's not for you.
But if you like Caesar salad dressing
or if you like a whiskey sour
or if you like homemade
aioli, then you're fine.
The egg yolks are cooked over heat,
the egg whites are just
whipped without being cooked.
I don't have to worry
about the frothiness, do I?
Doesn't really matter.
- No.
No, that's just from whisking.
- And that's gonna dissipate.
Ooh, that's looking pretty nice, right?
- Yeah, so if you go like this,
that it leaves a trail behind,
which means it's thickened.
If it were completely liquid,
it would all drip off.
So that's a good test to do.
- Do you think we're good?
- Yeah.
Then I'll open up the pumpkin,
old Libby's, tried and true.
- For this, just basic pumpkin puree.
You don't want pumpkin pie mix.
You don't want the
pre-sweetened or flavored stuff.
- Also, you only want Libby's.
The pumpkin is gonna bring the temperature
of the custard down a bit,
but really as we learned, it's
important that it be cool.
What you don't want is
to cool this completely to chilled,
because there's gelatin in there now.
If you were to just leave
it in the refrigerator
for an hour and a half and come back later
to add your egg whites, it would have set
and then you'd have to disturb the set
in order to incorporate the egg whites.
- Oh, yeah.
Then, I don't know if I'm gonna do this
with my right hand and left hand,
make sure you get all that out there.
- Let's check on the pie crust,
it's been about 20 minutes.
Crust has browned, as you can
see, around the perimeter,
and it's dry and set.
We'll let this cool now.
- While that's cooling, we're
gonna whip the egg whites.
- I think that we have enough,
whipping them to medium peaks
and then streaming in the sugar.
- Wanna take over?
- Sure!
- What's your technique?
- I do this, this is I how
I won the championship.
- That's how you won the competition?
- Yeah.
- Andy, you wanna take some
notes, do you wanna observe?
- She did this, and I did...
- Oh.
- I did this.
- We're gonna do a quarter cup sugar,
scant, little smidge less or so.
- You wanna stream in and I'll go.
- As you go, it just
kinda helps stabilize them
and also sweeten them, or?
- Correct.
This will give them a
little bit more structure
and then also it'll make
them taste like something.
- The original one, I
might've forgotten to say
stiff or soft, so Sohla did soft peaks,
which ultimately didn't give enough lift
to the final custard.
[murmuring in dissent]
We're just talking about
the cross-tasting process
and how important it is to a final recipe.
I'm gonna get the custard,
'cause you're almost done.
We're gonna get this guy out.
Again, you want it cool,
doesn't need to be cold.
[whisk hitting glass]
Here we go.
We're gonna go like that.
Do you wanna whisk or fold?
- Fold at this point.
- Going like that, going around,
that's how you do it right?
You go around and then through?
- I would do more like,
around and then fold,
and not through the middle.
What you don't wanna do is
just squash all of the air.
- You incorporate it.
- You just spent like five
minutes whipping those egg whites
to stiff peaks, so you
wanna be really careful
and gentle about the
way you incorporate in
the pumpkin custard,
because you don't wanna
collapse all of that air and
that lift that you created.
That's what's gonna give
the pie that fluffy texture.
This is how I fold, which
is around the perimeter
of the bowl, and then you
just sort of fold it in.
- That's good.
- You go.
- We're gonna then pour it right in.
We have the crust, it's cooled down.
In it goes.
I'm worried I'm gonna drop this on camera,
but nope, I got it.
Then get all that out.
Do I need the little spatula?
What do you wanna do?
- I was gonna give you a spoon
to just do a little, woo!
- What would you do? Go ahead.
- If I was looking for a little movement,
I would maybe just do
some mellow swooshes.
- Now, into the fridge.
There you go, gorgeous mousseline pie,
pumpkin chiffon pie, into the fridge.
We say overnight?
- At least two hours.
Should we go find our swap?
- No, because we gotta whip cream first.
- Oh, that's right.
- Here we go, let's get Andy involved.
- Should we have another competition?
- Andy! Yes.
- We can all compete this time!
- We need bowls, right?
- They all have to be the exact same size
and we have to measure
out the amount of cream.
- How about we tapenade
and then see who's fastest?
I would just like to say,
that I do something
called an overhead press
and I am lifting over
140 pounds above my head
and neither of you do that.
That's what I did this
morning, but go ahead.
I'm not gonna be a sore loser.
- I ran
eight miles this morning
- That is so different!
- I don't care!
We're whipping cream,
what does that have to do
with your overhead presses?
- Because, that makes you
big and stiff and you're--
- What did you say?
- Oh you're excusing yourself.
- Big and stiff.
[Adam laughs]
- I leave you guys alone for five minutes
and this is what it comes to?
- I'm just cooking!
- We're back.
- Hold on a second, hold on, excuse me.
- [Man] Oh, he's getting ice.
- The frozen whisk!
[all chefs exclaiming]
Alright, let's go!
- That is insane.
- You never said anything
about not frozen whisks!
- On your mark, get set, go!
[loud whisking against bowls]
Adam, you've switched to a more
delicate back and forth now.
- I'm doing the Molly,
but I'm mostly getting
it all over the counter.
Andy's doing really well,
Andy's taking the lead!
- What about Molly's?
- Right, one and a half minutes.
[loud whisking continues]
[all chefs exclaiming]
- Andy's is more whipped!
- Andy's is more whipped.
- Oh, wow.
[Molly sighs]
I didn't know what to do
with the whipped cream,
I was just gonna serve it at the table
and then you were like,
'No, we're gonna do it up.'
- Because this pie,
it's a little plain Jane
without it, so we decided
that we'll top the pie
with the whipped cream,
but leave a little bit
of the custard around the edge
so that you can see what's happening.
Then we can serve more alongside.
This is a really silly big spoon,
but just dolloping it nicely.
- For more movement,
giving it some movement.
- So much movement in this pie.
- Then the sieve.
- This is the fussiest
thing ever for this pie.
- See, that's nice!
It's like a little nutmeg
on top of your eggnog or something.
- It does kinda look like nutmeg
in kind of a way that I don't like, but...
[Adam laughs]
- In a pumpkin spice latte sort of way?
- Yeah.
- Excellent job, Molly!
- I think that's good.
- Look, these are nice slices.
- You want that one, you want the curved
or you want a straight one?
- I like that curvy one, that's pretty.
- The curvy's pretty cool,
it's like some Frank Gehry
building or something.
- It's so fluffy!
- It's real fluffy!
- Right? You expect it to be dense
'cause it's like pumpkin pie.
- It's pumpkin!
It's honestly friggin' delicious.
- Nailed that, man! So good!
- You did it, you did it!
- We good?
- I'm good, you good?
- Alright, we're good.
Wow.
- Fine, let's keep doing whipping cream.
Let's also slice onions, let's do that.
Let's do a knife test.
I'm fine, I love her, my little sister.
Or older sister? She's older than me.
- Are you still in our video?
- I don't know why they're
still talking to me.
- It's not your video!
- I don't know, they keep talking to me.
