Mexican Wedding Cookies

This recipe is from the Proud Italian Cook . . . I like her version simply because it makes so many. This is one of my favorite cookies. This version is also terrific. Perfect for a Christmas bakery box...

1 lb. unsalted butter at room temperature
4 cups of un-bleached flour
2 t. vanilla
8 t. granulated sugar (just 8)
3/4 cup of ground pecans (optional, and I prefer almonds)
Bowl of powdered sugar

Cream butter, add sugar and mix until light and fluffy. Next, add the flour and mix until all incorporated. Roll in balls and place on cookie sheet, making a thumbprint in each one. Bake at 350 for 20 min. Immediately roll in powdered sugar.

Penuche

My grandmother could really make candy. It's an art, I think. She had a repertoire full of different kinds of candy... butterscotch, fudge, coconut chocolates made with mashed potato. I was happy to find this recipe (in her own handwriting) for the fudge I like the most, penuche.

2 cups brown sugar
1 cup cream
2 T. butter
2 T. marshmallow
Nuts (optional)

Cook brown sugar and cream to soft ball stage and add butter and marshmallow.

I'm posting this recipe exactly as written. Consider yourselves lucky - this has more detail than most of her recipes.

Cinnamon Christmas Ornaments

1 cup cinnamon
1 T. ground cloves
1 T. nutmeg
2 T. white glue
3/4 cup applesauce

Roll between waxed paper and cut out with cookie cutters. Let ornaments dry overnight. Use straw to poke hole to hang ornaments.

Pan Fried Onion Dip

I'm going to re-post this one because there are holiday party needs. And this, well this dip is pretty spectacular. If you neeed to bring something to a holiday party, Ina's pan fried onion dip will make you a star. This is delicious.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Holiday Hot Chocolate

4 cups whole milk
4 cups half-and-half
1 pound white chocolate, chopped
2 teaspoons pure vanilla extract
Seeds scraped from 2 vanilla beans

In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla and vanilla bean seeds and whisk vigorously. Reheat very gently and serve.

(Adapted to omit Ina's booze)

Sugar Cookie Bars

Originally posted July, 2009

Caity (hyper-aware of my rolled cookie difficulties) recommended this recipe. It solves my problem. Yum.

1 cup butter; room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan).

Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting:

1/2 cup butter; room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

The Barefoot Contessa's Roasted Turkey Roulade

Originally posted 11/27/08 and again on 11/13/09.

Not long after our Thanksgiving Day feast in 2008 my daughter referred to it as "the best day of my life". It makes me happy to think about that.

Ina's new book hit the bookstore in late October (2008) and I immediately knew what I was serving for Thanksgiving. I hate the idea of all the waste of a whole turkey, so when I saw this recipe I was in. I visited the local butcher shop and ordered the boned and butterflied turkey breasts and swallowed hard. Abandoning the traditional potato stuffing was a risk. Take a peek at the ingredients here. Best of all, each turkey breast only took two hours to roast. All that white meat... oh it was good.

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy (I used orange juice)
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

1. Place the dried figs and cranberries in a small saucepan and pour over the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

2. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes.

3. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned.

4. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

5. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

6. Preheat the oven to 325 degrees. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board., Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper.

7. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a 1/2-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.)

8. Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides.

9. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

10. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.)

11. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Hope your Thanksgiving was extra great this year. Mine was.

Weight Watchers' Crustless Pumpkin Pie

Originally posted 9/15/08

1 can (15 oz.) pumpkin
1 1/2 cup skim milk
1/2 cup egg substitute (or 3 egg whites)
1/2 t. salt
1 T. pumpkin pie spice
1 t. vanilla
2/3 cup granulated splenda

Combine all ingredients. Beat until smooth Pour into sprayed 9" pie plate and bake at 425 for 15 minutes. Reduce heat to 350 and bake for another 45 minutes. Served with one serving of fat free cool whip . . . 1 slice is 1 Weight Watchers' point and it's ONE QUARTER of the pie! I have a slice of this just about every day.

Apple Cake "Tatin"

A real tatin is made with puff pastry. This is a "pseudo tatin". If you want the real thing go to Mon Ami Gabi in the Paris Hotel. Best dessert in Las Vegas. Believe it.

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Pumpkin Pound Cake

I made this cake last weekend . . . with a mere 3/4 cup of pumpkin it tastes more like a spice pound cake rather than a full blown pumpkin dessert. It's delicious, especially if you serve it with a cream cheese frosting or the glaze recipe Land O' Lakes recommends.

Pound Cake Ingredients:

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups butter, softened
6 eggs
3/4 cup canned pumpkin
3/4 cup milk

Glaze Ingredients:

1 1/2 cups powdered sugar
3 tablespoons butter, softened
4-6 teaspoons milk

Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Set aside.

Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed.

Spoon batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake OR dust with powdered sugar.

Like the bundt pan? It's perfect for a pound cake since the extra edges/ridges produce more pound cake crunch. I've also used this one for years as well as this one.

Apple Crisp

This isn't the apple crisp we all know . . . the one with a nutty oatmeal crust. This is different . . . and delicious. If you can get McIntosh apples, do it. Otherwise a Granny Smith works perfectly.

8 apples
1 cup brown sugar
1 t. cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Pare and quarter apples and cut lengthwise into four slices. Put sliced apples in bottom of buttered dish. Add water. Combine sugar, cinnamon and flour and rub in butter to make crumbs. Spread crumbs over apples evenly and bake at 375 for 40 minutes.

If only I could drive to an apple orchard at home to get the apples ...

Molasses Crinkles

This is a recipe that belonged to my grandmother . . . I still have the scrap of paper in her handwriting. They are chewy and delicious and remind me of Autumn.

2 cups flour
1 t. baking soda, cinnamon, ginger
1/2 t. salt
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses

Mix flour, soda and cinnamon, ginger and salt. Set aside. Cream butter and sugar until fluffy. Beat in egg and molasses. Stir in flour mixture just until blended. Drop by teaspoonfuls and put on greased cookie sheets 1/2" apart. Bake at 375 for 12-15 minutes or until lightly browned.

Pumpkin Cheesecake

Reposted from 11/6/08:

I received the premiere issue of The Food Network Magazine yesterday. Let me just say it's a fun magazine. Believe me, the last thing I need is another magazine subscription . . . but this one is a keeper.

They have a feature article entitled "Copy That!". This month they decided to "reverse engineer" The Cheesecake Factory's pumpkin cheesecake since the restaurant chain has its signature recipes "locked up tighter than a CIA brief". I was excited.

The pumpkin obsession is a new one for me . . . I was never a fan. That all changed when I joined Weight Watchers in 2005 - pumpkin happens to be a "free" food. Sure enough I developed a taste for it. Now I can't get enough. If you're a hater like I was, try to live a little. It's a scrumptious walk on the wild side.

12 T unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
salt
2 lbs. cream cheese at room temperature
3/4 cup sour cream
1 15 oz. can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 T. vanilla
2 1/2 t. ground cinnamon
1 t. ground ginger
1/4 t. ground cloves
2 cups sweetened whipped cream
1/3 cups toasted pecans, roughly chopped

Preheat oven to 325. Brush 10-inch springform pan with some of the butter. Stir in the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of the salt. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile beat the cream cheese with a mixer until smooth. Add the remaining 2 1/4 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla and 1 t. salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour, 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

Pumpkin Whoopie Pies

Originally posted 10/19/08

Tis the season. These are fantastic. The more traditional whoopie pies reside here. I like the pumpkin version...

Ingredients

1 1/2 sticks unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Blondie Bars

2 sticks (8 oz) butter, melted
1 lb. light brown sugar (about 2 1/4 cups)
3 extra-large eggs
1 1/2 tsp vanilla
2 1/2 cups all-purpose flour
1/4 tsp salt
2 tsp baking powder
2 cups chocolate chips (use milk, dark, white, whatever...)
chopped pecans (optional)

Preheat oven to 350.

Mix sugar, eggs, vanilla with a spoon. Add flour, baking powder, salt, and stir until combined. Add chocolate chips, and pecans if you like.

Bake in a 15x10x2 inch pan for 20-30 minutes or in two 9x9x2 inch pans for 25 minutes. You can also use a 13x9 inch pan and cook for 25-35 minutes. Killer.

Strawberry Tart

This is an old Williams Sonoma recipe and it's the best... I love my long and rectangular tart pans.

Tart shells:

1/2 cup shortening
1/2 cup butter
1 t. almond extract
1/2 cup sugar
1 egg
2.5 cups flour

Cream sugar, shortening and butter together and add egg, extract and flour. Mix and press into tart shell. Bake 10 minutes at 350

Filling:

1 cup milk
1/4 cup sugar
1.5 T. cornstarch
2 egg yolks
2 T. butter
1 t. vanilla
pinch salt

Simmer milk. In mixing bowl stir sugar, cornstarch and salt. Gradually add hot milk to sugar mixture whisking constantly. Pour back into saucepan and cook on medium heat until mixture boils and thickens, 7 to 10 minutes. Whisk in egg yolks and cook stirring until thicker, about 2 minutes. Remove from heat and stir in butter. Let cool to room temperature. Add vanilla. Makes 1.5 cups.

Fill tart pan(s) and place fresh fruit on top.

Salad Beatrice with Poppy Seed Dressing

Because I can't get enough fresh pineapple lately, here's the Salad Beatrice recipe. I understand that red onion on top of the fruit sounds odd, but try it. It's awesome. This may be the prettiest salad I've ever seen.

1 head Boston lettuce
1 pint strawberries
1 fresh pineapple
1 sliced red onion

Assemble lettuce on bottom, strawberries on one side, pineapple on the other, red onion on top. Dress with the following:

Poppy Seed Dressing:

1.5 cups sugar
2 t. dry mustard
2 t. salt
2/3 cup vinegar
3 T. onion juice
2 cups oil
3 T. poppy seeds

New York Style Crumbcake

I've been home for a few days (a hideous abscess [abscessed?] tooth, sedation dentistry, steroids and tears) catching up with Bon Appetit, Vanity Fair (read that Grace Kelly article, skip the Tiger Woods story) Cook's Illustrated and Esquire Magazine. Lots of culinary inspiration . . . maybe purse inspiration, too, if there's such a thing.

Often my spouse would travel to New York to consult with Brooklyn Union Gas. He always raved about the coffee cake he could buy there. Made in a sheet pan, tall, with lots of rich crunchy cinnamon topping . . . the cake had a crumbly texture, holes in it, with a fantastic aromatic topping. Sound good?

Bon Appetit says, "In this East Coast-style breakfast treat, a tender sour cream coffee cake is topped with a thick layer of cinnamon-scented streusel." I'm in.

Topping

* 1 cup (packed) dark brown sugar
* 1/2 cup sugar
* 1 1/2 tablespoons ground cinnamon
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, melted, warm
* 2 1/2 cups all purpose flour

Cake

* 2 1/2 cups all purpose flour
* 1 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1 1/2 cups sugar
* 2 large eggs
* 1 1/3 cups sour cream
* 1 teaspoon vanilla extract

Topping

Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.

Cake

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).

Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. DO AHEAD Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.

Cut cake into squares and serve slightly warm or at room temperature.

White Texas Sheet Cake (for Tessa)

Ingredients

* 1 cup butter
* 1 cup water
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 2 eggs
* 1/2 cup sour cream
* 1 teaspoon almond extract
* 1 teaspoon baking soda

* Frosting:

* 1/2 cup butter
* 1/4 cup milk
* 4-1/2 cups confectioners sugar
* 1/2 teaspoon almond extract

Directions

1. In a large saucepan bring butter and water to a boil.
2. Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract and baking soda until smooth.
3. Pour batter into a greased jelly roll pan.
4. Bake at 375 for 20 minutes.
5. Cool for 20 minutes.
6. Combine 1/2 cup butter and milk in a saucepan then bring to a boil.
7. Remove from heat.
8. Mix in sugar and 1/2 teaspoon almond extract.
9. Spread frosting over warm cake.

Lemon Icebox Pie

Washington Post recipe . . . you'll need a 9-inch springform pan to make this pie, recipe inspired by the dessert served at Clancy's on Annunciation Street in New Orleans.

MAKE AHEAD: The baked pie needs at least 6 hours in the freezer before serving. The pie can be covered and frozen for up to 1 week. Make the chantilly cream just before serving; let the pie sit at room temperature for 10 minutes before serving.

Makes one 9-inch pie (6 to 8 servings)

For the crust

* 14 whole graham crackers
* 1/4 cup sugar
* 1/4 teaspoon salt
* 6 to 8 tablespoons unsalted butter, melted and warm

For the filling

* 2 14-ounce cans sweetened condensed milk
* 1 1/4 cups strained lemon juice (from 2 zested lemons plus an additional 4 to 6 lemons)
* Zest of 2 lemons, finely grated (a scant 2 tablespoons)
* 8 large egg yolks

For the chantilly cream

* 2 cups heavy cream
* 1/2 teaspoon vanilla extract
* 1/4 cup confectioners' sugar

Directions:

For the crust: Preheat the oven to 325 degrees. Have a 9- or 10-inch springform pan and a baking sheet at hand.

Break the graham crackers into small pieces and place in the bowl of a food processor, along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards, either) and the crackers and sugar are combined. Add 6 tablespoons of the butter, and pulse in about twelve 1-second pulses until blended in. Add the remaining 2 tablespoons of butter as needed so the mixture isn't crumbly and holds its shape when you squeeze it.

Transfer to the springform pan; push and press the crumb mixture into the bottom of the pan and two-thirds of the way up the sides (2 to 2 1/2 inches). Use the bottom of a measuring cup to press the crust into place.

For the filling: Whisk together the condensed milk and lemon juice in a medium bowl. Whisk together the zest and egg yolks in a separate medium bowl for 30 to 60 seconds, until pale, and then whisk in the lemon juice-condensed milk mixture to form a smooth filling.

Place the springform pan on the baking sheet. Pour the filling into the crust, then carefully transfer the baking sheet to the oven. Bake for 20 to 25 minutes, until the edges are set and the center jiggles slightly, like a soft-set custard. Transfer to a wire rack; let cool for 1 hour. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

For the chantilly cream: Combine the cream and vanilla extract in the large bowl of a stand mixer (fitted with a whisk attachment) or hand-held electric mixer.

Sift in the confectioners' sugar. Beat on low speed to combine, then increase the speed to medium-high and beat for about 1 1/2 to 2 1/2 minutes, until medium-stiff peaks form.

When ready to serve, wrap a warm, wet towel around the edges of the springform pan to help ease the release of the pie. Unclasp the pan and carefully remove the springform ring.

Cut the pie into slices, using a knife dipped into very hot water before each cut. Top individual portions with a dollop of the chantilly cream.