Epirotic Drunken Pie

Ingredients

While the Spanish pastel borracho typically uses ingredients like rum or brandy, Epirotic Drunken Pie incorporates local spirits such as tsipouro or ouzo, adding a distinct Greek twist to the recipe. Additionally, the Epirotic version features a creamy custard topping and crushed walnuts for added texture and flavor. We alse have the original recipe for Pastel borracho, so you can check it out.

• For the sponge cake: For the sponge cake:
• 4 eggs 4 eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• For the syrup: For the syrup:
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 100ml (1/2 cup) tsipouro or ouzo 100ml (1/2 cup) tsipouro or ouzo
• For the custard: For the custard:
• 500ml (2 cups) milk 500ml (2 cups) milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 40g (1/4 cup) cornstarch 40g (1/4 cup) cornstarch
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the topping: For the topping:
• 100g (1 cup) crushed walnuts 100g (1 cup) crushed walnuts

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 52g, 36g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
5. 5.
   Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the syrup by combining water and sugar in a saucepan. Bring to a boil, then remove from heat and stir in the tsipouro or ouzo. Set aside to cool.
7. 7.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes. Then, using a skewer or fork, poke holes all over the cake.
8. 8.
   Slowly pour the syrup over the cake, allowing it to soak in. Let the cake cool completely.
9. 9.
   In a saucepan, heat the milk over medium heat until it begins to steam.
10. 10.
    In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until well combined.
11. 11.
    Gradually pour the hot milk into the egg mixture, whisking constantly.
12. 12.
    Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
13. 13.
    Remove the custard from heat and let it cool.
14. 14.
    Once the cake and custard are completely cooled, spread the custard evenly over the cake.
15. 15.
    Sprinkle the crushed walnuts on top of the custard.
16. 16.
    Refrigerate the pie for at least 2 hours before serving.
17. 17.
    Slice and serve chilled.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better incorporation with other ingredients.
• Tsipouro or ouzo — If you prefer a milder flavor, you can reduce the amount of tsipouro or ouzo in the syrup. Adjust according to your taste preferences.
• Walnuts — Toasting the walnuts before crushing them will enhance their flavor. Simply place them in a dry skillet over medium heat for a few minutes until fragrant, then let them cool before crushing.

Tips & Tricks

• For a boozy twist, you can brush some additional syrup on top of the custard layer before adding the crushed walnuts.
• If you don't have tsipouro or ouzo, you can substitute it with another Greek spirit like Metaxa or even a sweet dessert wine like Mavrodaphne.
• To save time, you can prepare the sponge cake and custard a day in advance and assemble the pie just before serving.
• For an extra touch of elegance, you can garnish each slice with a sprinkle of cinnamon or a drizzle of honey.
• Serve the Epirotic Drunken Pie chilled for the best flavor and texture.

Serving advice

Serve each slice of Epirotic Drunken Pie on a dessert plate, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

To present the Epirotic Drunken Pie beautifully, dust the top with powdered sugar just before serving. You can also decorate the plate with a drizzle of chocolate sauce or a few fresh berries for an extra pop of color.