Baurs Mija Pie

Baur's Ristorante is graciously sharing the same recipe that they made in 1940 for their famous Mija Pie. The name derives from a combination of the last names of former Baur's president, Theodore Meier, and past general manager, Joe Jacobs. Having tried the Mija Pie at Baur's, it's easy to see why it's still a hit almost sixty years later! Enjoy!

Compliments of Baur's Ristorante of Denver
1512 Curtis Street
Denver, Colorado 80202
Baur's Ristorante

Ingredients -- Pastry Dough
1 1/3 cups of all-purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch cubes
1 large egg yolk 1 1/2 Tablespoons ice water

Directions (Pastry):
Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Beat together egg yolk and water with a fork and stir into the flour mixture until combined well. Gently knead the mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently four or five times more. Form dough into a ball, then flatten into a five-inch disk. Chill wrapped tightly in plastic wrap at least one hour. Form dough into a ten-inch tart or pie pan and bake at 425 degrees for ten to fifteen minutes until crust is golden brown. Allow to cool completely. Makes enough dough for one ten-inch tart.

Ingredients -- Pudding
1 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk, divided use
2 egg yolks
4 1/2 tablespoons cocoa
2 ounces sweet chocolate, grated
1/2 teaspoon vanilla
1 tablespoon butter

Directions (Pudding):
Combine sugar, cornstarch and salt. Add 1/4 cup of the milk, mixing well. Blend in egg yolks. Scald 1 1/2 cups milk in a saucepan over moderate heat. Whisk in cornstarch mixture until smooth. Cook and whisk until clear and thickened. Dissolve cocoa in remaining 1/4 cup milk. Whisk cocoa and grated chocolate into cornstarch mixture. Cook, whisking, until chocolate melts and mixture is thickened. Remove from heat. Add vanilla and butter. Stir until butter melts. Refrigerate until thoroughly chilled.

Ingredients -- Mija Candy
1 cup sugar
1 cup (2 sticks) butter
3 ounces slivered almonds
1 tablespoon water
1 tablespoon white corn syrup
1 4-ounce Hershey's chocolate bar

Directions (Mija Candy):
Combine first five ingredients in heavy saucepan. Cook and stir with wooden spoon over high heat until amber-colored. (It will smoke a little and almonds will look toasted.) Pour into buttered 9x13-inch pan. Spread evenly. Let stand until slightly hardened. Break chocolate bar in pieces over top. Spread chocolate evenly as it melts. Refrigerate until hard. Turn out of pan. Crush into pieces.

Fill the tart shell with the chilled pudding. Top with whipped cream and the crushed Mija toffee candy. Drizzle plate with caramel sauce to serve.

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