Pumpkin Spice Latte Pie

Instructions

• 1Place the flour, sugar and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse to form coarse crumbs. Add the egg and pulse until just combined.
• 2Carefully remove the blade from the processor. Turn the dough out onto the countertop and bring together. Flatten to form a disc, cover with plastic wrap and refrigerate for at least 4 hours to allow the gluten to relax.
  Tip: Resting the dough makes a more tender crust and prevents it from shrinking during cooking. The dough can be made up to 2 days ahead.
• 3Place the dough on a lightly floured surface and roll until approximately 1/8-inch thick, slightly larger than a 9-inch round (1½-inches deep) tart pan with a removable base.
• 4Roll the dough onto the rolling pin and unroll over the tart pan. Gently ease into the pan without stretching, to avoid shrinking while cooking. Trim the dough leaving a ¼-inch overhang. Roll some of the excess dough into a ball and lightly dip into flour. Use this excess dough to gently press the dough into the side of the pan. Wrap the remaining excess dough in plastic wrap and refrigerate. Place the tart shell in the freezer for approximately 1 hour.
• 5Insert the wire rack into position 7, then in Breville+ press Start to preheat and follow along for the rest of the recipe.
• 6Place the tart pan on the pizza pan. Place parchment paper in the pie crust and top with pie weights or rice.
• 7Once preheated, place the pan in the oven and start the timer. When the Rotate Remind signals, remove the parchment paper and weights. Fill any holes or cracks with the reserved dough and continue cooking.
• 8The pie crust should be golden brown and crisp. If not, give it a bit more.
• 9Brush the inside of the pie crust with egg yolk. Return to the oven and start the timer.
  Tip: The egg yolk creates a waterproof barrier for when the custard is added.
• 10Place the pie crust on top of the oven to keep warm and continue to the next step. The oven will remain on to cook the filling.
• 11Place all the ingredients listed below in a medium saucepan and bring to a simmer over medium heat.
• 12Place the egg yolks, sugar and salt in a large heatproof bowl and whisk gently to combine.
  Tip: To avoid air bubbles forming, do not over whisk.
• 13Slowly pour the hot pumpkin mixture over the egg yolk mixture and whisk to combine. Pour the mixture through a fine sieve, using a ladle to push the custard into a liquid measuring cup.
• 14Place the pie crust on the rack and carefully pour the custard into the crust. Use a skewer to burst any air bubbles. Carefully slide the rack back into the oven and start Autopilot.
• 15The pie should be set around the edges with a slight wobble in the center. To check if it’s ready, insert a kitchen thermometer into the center of the tart approximately ½-inch from the base. The custard should read 176°F. If not, give it a bit more.
• 16Remove the pie from the oven and allow to stand for 20 minutes. Refrigerate for 40 minutes to finish setting.
• 17Using a serrated knife, carefully trim the excess pastry.
• 18Slice the pie and serve with whipped cream and grated nutmeg.