As a world-renowned chef who has travelled the globe sampling cuisines and learning techniques, I’m delighted to share this decadent and luxurious gold pie. Gold Pie is a showstopping dessert that will dazzle your dinner guests.
The shimmering edible gold leaf adds a touch of indulgence and sparkle to this classic pie. While it may seem intimidating, the gold pie recipe is approachable for cooks of all levels.
With a crisp, buttery crust hugging a rich vanilla custard filling studded with chunks of chocolate, the stunning presentation makes it perfect for special occasions and holidays.
Follow along as I detail the simple steps to create this regal dessert in your kitchen. Let’s wow your friends and family with this gold pie!
Gold Pie
Equipment
- Rolling Pin
- 9-inch pie plate
- Large mixing bowl
- Whisk
- Saucepan
- Rubber spatula
- Wire rack
Ingredients
For the crust
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cut into pieces
- 3-4 tablespoons (45-60ml) ice water
For the filling
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated white sugar
- 1/3 cup (40g) cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons (30g) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 6 ounces (170g) bittersweet or semisweet chocolate, chopped
For decoration
- Edible gold leaf sheets
Video
Notes
Procedure For Making Gold Pie
- Make the crust in a large mixing bowl and combine the flour and salt. Work the butter into the flour with your fingertips until the mixture resembles coarse sand with some pea-sized pieces remaining. Add Three tablespoons of ice water and gently stir with a rubber spatula until a shaggy dough comes together, adding more water by the teaspoon if needed. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- On a well-floured surface, roll the chilled dough into a 12-inch round about 1/8-inch thick and carefully fit the dough into a 9-inch pie plate, trimming any overhang. Fold the edges under and crimp decoratively. Refrigerate while making the filling.
- Make the filling: In a saucepan, whisk together the milk, sugar, cornstarch, and salt until no lumps remain. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5 minutes.
- Whisk the egg yolks in a small bowl. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks. Pour the yolk mixture back into the saucepan, whisking constantly. Continue cooking for two more minutes until very thick.
- Remove from heat and stir in the butter and vanilla until melted and combined. Stir in the chopped chocolate until melted and smooth.
- Pour the filling into the prepared pie crust. Smooth the top with a rubber spatula. Press a piece of plastic wrap directly on the surface to prevent skin from forming. Refrigerate until set, at least 4 hours, and up to overnight.
- When ready to serve, carefully peel off the plastic wrap. Use a small brush to gently press edible gold leaf sheets onto the top of the pie in a decorative pattern. Slice and serve chilled.
Conclusion
With its regal gold accents and ultra-rich filling, the gold pie can impress any guest: The silky vanilla custard pairs perfectly with melted chocolate, and the flaky crust provides a delicate counterpoint.
Though it may seem fussy, the gold pie is easy to make, so try swapping in your favourite chocolate or nut flavour in the filling, or get creative with the gold leaf design on top.
For an extra dose of decadence, serve slices with freshly whipped or vanilla ice cream. I hope you’ll try your hand at this showstopping dessert that’s truly fit for royalty. Dazzle your loved ones with this gold pie! Check our Quick Recipees for more similar topics.