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Ski Vlaai

This pie has 7 layers. You prepare each one of them and assemble it at the end. Be sure to keep the merengue away from everyone....it'll be gone before you can top this as the last layer on your pie.

Course Dessert
Cuisine Dutch
Keyword Dutch dessert, Food from Limburg, Food from the Netherlands, Recipe for vlaai, ski taart, ski vlaai
Prep Time 30 minutes
Cook Time 2 hours
Servings 12 pieces

Ingredients

  • 150 gr all purpose flour (1 1/4 cup)
  • 100 gr butter room temperature (1/2 cup)
  • 200 gr sugar 1 cup
  • 5 eggs
  • 150 gr powdered sugar 3/4 cup
  • 1 pinch salt
  • 2 tbsp cornstarch
  • 100 gr milk chocolate (2 cups)
  • 350 ml milk (1 1/2 cup)
  • 1/2 vanilla bean (or 2 tsp vanilla extract))
  • 35 gr custard powder (1/8 cup)
  • 8 oz whipping cream
  • 1 can cherries (pie filling)

Instructions

  1. Pie Crust: mix 1/2 egg, 1/2 cup of room temperature butter, 1 1/4 cup of flour and 1/4 cup sugar until it forms a ball of dough. Wrap in plastic and let rest in the fridge for 30 min.

  2. Merengue: mix salt, 3/4 cup powdered sugar and 5/8 cup sugar in a bowl. Put it aside.

  3. Preheat the oven to 270 F. Mix 4 egg whites in a CLEAN (rub it with lemon if necessary) bowl of a stand mixer. The first 3 minutes on low speed. Add the sugar mix slowly and mix on medium speed for 1 min. Then on high speed until the egg whites are stiff. Add the 2 tbsp cornstarch on slow speed. Don't overmix. Spread the mix out over the baking sheet with parchment paper. Bake on 270 F for 1 hour and 15 minutes. Take the merengue out of the oven if it feels dry and has a creamy color. Let it cool completely.

  4. Roll out the dough and cover the greased baking tin. Cut off the edges. Cut a round piece of parchment paper and put on the bottom of the dough. Blind bake the dough (use a layer of dried beans on top of the dough and parchment paper. Bake for 20 minutes on 340F.

  5. Take out the beans and parchment paper and bake for 5 minutes more. Let cool completely

  6. Melt the 2 cups of chocolate in a small pan on low heat. Brush the chocolate on the cooled pie crust to seal it for the next layer.

  7. Vanilla cream (Banketbakkersroom): Mix 1 1/2 cups of milk, vanilla, 1/8 cup sugar. Bring this to a boil in a pot. Mix a little milk with the custard powder. No lumps. Add a little bit of warm milk to the custard mix and add this to the pot with the warm milk. Keep stirring until it stiffens. Poor the vanilla cream into a bowl and cover with plastic wrap.

  8. Whip the whipped cream in a clean bowl in the stand mixer with some powdered sugar. Be careful to to overmix it. Taste if you like the whipped cream sweeter, then add more sugar.

  9. Time to assemble the pie! Spread the cooled Vanilla Cream over the chocolate crust. Add the cherry pie filling on top. Pipe the whipping cream on top of the filling. Crumble the merengue in big chunks over the whipping cream. There will be a good amount of meringue left over, but that shouldn't be a problem:) Last but not least sift some powdered sugar, so it looks like snowy mountain tops!

    Enjoy!!!