CPM CPM Nut & Specialty Pie Varieties 2 — Questions and Answers
Question 1: Transparent pie, a specialty of Kentucky, is most similar to which other American pie variety?
- Chess pie (Correct answer)
- Pecan pie
- Custard pie
- Sugar cream pie
Correct answer: Chess pie
Transparent pie is essentially a chess pie without cornmeal, made with butter, sugar, eggs, and cream, resulting in a clear, glossy filling.
Question 2: Peanut butter pie typically falls into which category based on its preparation method?
- No-bake cream pie set with cream cheese and whipped topping in a pre-baked crust (Correct answer)
- Baked custard pie
- Chiffon pie made with egg whites only
- Nut-syrup pie baked like pecan pie
Correct answer: No-bake cream pie set with cream cheese and whipped topping in a pre-baked crust
Classic peanut butter pie is a no-bake cream pie where peanut butter is blended with cream cheese and folded with whipped topping, then chilled in a pre-baked crust.
Question 3: In a Derby pie (a Kentucky specialty), which two key flavor components differentiate it from a standard pecan pie?
- Chocolate chips and bourbon whiskey (Correct answer)
- Walnuts and maple syrup
- Pecans and caramel sauce
- Almonds and rum
Correct answer: Chocolate chips and bourbon whiskey
Derby pie is distinguished by the addition of chocolate chips (or chunks) and bourbon, giving it a richer, boozy flavor beyond a standard pecan pie.
Question 4: When toasting nuts before adding them to a pie filling, what critical step prevents the nuts from burning during the subsequent bake?
- Toasting only lightly since further baking will continue browning them (Correct answer)
- Soaking in water before baking
- Coating with egg wash before toasting
- Adding them to the filling while still hot
Correct answer: Toasting only lightly since further baking will continue browning them
Since nuts bake further inside the pie, they should only be lightly toasted beforehand to avoid becoming bitter or burnt during the full bake time.
Question 5: Maple syrup pie (tarte au sirop d'érable), common in New England and Quebec-influenced US regions, relies on which technique to achieve a firm, sliceable set?
- Cooking the maple syrup filling to soft-ball stage before adding eggs (Correct answer)
- Adding cornstarch slurry
- Using gelatin sheets
- Baking at very high temperature
Correct answer: Cooking the maple syrup filling to soft-ball stage before adding eggs
Reducing or cooking the maple syrup to a soft-ball stage concentrates the sugars, which along with eggs produces a firm, fudgy filling when baked.
Question 6: Almond frangipane pie filling differs from a nut pie like pecan pie primarily because frangipane is:
- A creamed butter-sugar-almond paste that bakes like a cake inside the crust (Correct answer)
- A liquid syrup with whole nuts floating in it
- A gelatin-set almond cream
- A no-bake almond pudding
Correct answer: A creamed butter-sugar-almond paste that bakes like a cake inside the crust
Frangipane is made by creaming butter, sugar, eggs, and ground almonds into a thick paste that bakes to a soft, cake-like texture inside the crust.
CPM CPM Nut & Specialty Pie Varieties 2
Transparent pie, a specialty of Kentucky, is most similar to which other American pie variety?