Neapolitan Pie
Photo by Nico Schinco
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 35 minutes
Cook time: 1 hour
Total: 2 hours 35 minutes (includes chilling time)
✻ ABOUT THIS RECIPE
This pie looks simple - until you slice it, revealing three layers of creamy custard filling: chocolate, vanilla, and strawberry. While the end result is impressive - don’t be daunted by having to make three fillings. Each layer is a panna cotta - a cold set custard which contains just a few ingredients, and is so easy to make.
INGREDIENTS
One recipe Extra Flaky All Buttah Pie Dough, Blind-Baked + cooled completely
Chocolate Layer
3 g / ¾ teaspoon powdered gelatin
76 g / ⅓ cup whole milk
25 g / 2 tablespoons granulated sugar
6 g / 1 tablespoon cocoa powder
76 g / ⅓ cup heavy cream
3 g / ½ teaspoon pure vanilla extract
Vanilla Layer
3 g / ¾ teaspoon powdered gelatin
105 g / ⅓ cup + 2 tablespoons whole milk
38 g / 3 tablespoons granulated sugar
105 g / ⅓ cup + 2 tablespoons heavy cream
5 g / 1 teaspoon pure vanilla extract
Strawberry Layer
14 g / ½ cup freeze dried strawberries
50 g / ¼ cup granulated sugar
4 g / 1 teaspoon powdered gelatin
114 g / ½ cup whole milk
114 g / ½ cup heavy cream
3 g / ½ teaspoon pure vanilla extract
whipped cream, for finishing
Never Blind Baked? Never Fear!
METHOD
1. Make room for the pie pan containing your blind-baked crust in your refrigerator.
2. Make the Chocolate Layer: In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes. In a small bowl, whisk together the sugar and cocoa powder.
3. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-cocoa mixture. If necessary, heat until the sugar dissolves, about 1 minute.
4. Transfer the mixture to a liquid measuring cup and stir in the cream and vanilla. Pour the mixture into the base of the cooled pie crust and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes.
5. Make the Vanilla Layer: In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes.
6. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar. If necessary, heat until the sugar dissolves, about 1 minute.
7. Transfer the mixture to a liquid measuring cup and stir in the cream and vanilla. Pour the mixture on top of the set chocolate custard and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes.
8. Make the Strawberry Layer: In the bowl of a food processor, pulse the strawberries until they form a fine powder. In a small bowl, whisk the sugar and strawberry powder together. In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes.
9. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-strawberry mixture. If necessary, heat until the sugar dissolves, about 1 minute.
10. Strain the mixture into a liquid measuring cup and stir in the cream and vanilla. Pour the mixture on top of the set vanilla custard and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes.
11. Keep chilled until ready to serve. Just before serving, top the entire pie with whipped cream.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
