Sherry Vinegar Pie

Sherry Vinegar PDO from Spain, Oloroso Sherry, Biscoff Cream, Turrón Blando, Marcona Almond Tart

Chef Grayson Corrales of MariPili Tapas Bar | Seattle, WA
Yield: One 9-inch pie

“This dessert is based on a classic key lime pie, but in this version, the lime juice is replaced with Sherry Vinegar PDO from Spain and Oloroso Sherry. It creates a uniquely Spanish twist on a classic pie. The Biscoff and Marcona almond crust adds richness and texture and a delicate turrón blanco whip and Biscoff cream topping tie the dessert together with nutty sweetness. The Sherry Vinegar PDO really balances the condensed milk’s sweetness, showcasing its depth and complexity alongside other hallmark Spanish ingredients.” — Chef Grayson Corrales

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Adapted by StarChefs  |  December 2025  |  Photo: Jeriel Calamayan

INGREDIENTS

Biscoff Cream:
400 grams heavy cream
100 grams Biscoff butter
1 teaspoon ground cinnamon

Turrón Sauce:
200 grams turrón blando
100 grams whole milk

Crust:
200 grams fried and salted Marcona almonds
200 grams Biscoff cookies
80 grams melted butter
4 grams kosher salt

Pie:
120 grams Oloroso Sherry
160 grams egg yolks
120 grams Sherry Vinegar PDO from Spain
Two 14-ounce cans sweetened condensed milk

Turrón Whip:
550 grams heavy cream
40 grams white chocolate
1 sheet gelatin
150 grams turrón blando
60 grams whole milk
Kosher salt

To Assemble and Serve:
Crushed turrón blando

METHOD

For the Biscoff Cream:
In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Whip until soft peaks form. Transfer to an airtight container and refrigerate.

For the Turrón Sauce:
In a blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Crust:
Heat oven to 350°F. In a food processor, pulse almonds until coarsely ground. Add cookies and process until a crumb-like texture is achieved. Transfer to a mixing bowl. Add butter and salt. Mix until well combined. Transfer to 9-inch tart pan. Press mixture into pan to form an even layer. Bake 8 minutes, or until lightly browned. Let cool.

For the Pie:
Heat oven to 350°F. In a saucepan over medium heat, add Sherry and flambé until alcohol is fully cooked off. Remove from heat and let cool. Once cooled, transfer to a mixing bowl with all remaining ingredients. Pour onto parbaked Crust. Bake 20 minutes, or until set. Let cool to room temperature, then freeze.

For the Turrón Whip:
In a saucepan over medium heat, warm 400 grams cream. Add chocolate and gelatin. Stir until chocolate is fully melted. Remove from heat and let sit 5 minutes at room temperature. Set aside. In a blender, purée turrón blando, 150 grams cream, and milk until smooth. Season with salt. Add cooled white chocolate mixture. Blend until smooth. Transfer to an airtight container and refrigerate 2 hours. Once chilled, transfer to the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form. Remove Pie from freezer and top with whip, letting it mound in the center. Freeze.

To Assemble and Serve:
Cut Pie into 10 slices. Refrigerate until tempered. Spread desired amount Biscoff Cream onto a serving plate. Top with 1 slice Pie. Drizzle with Turrón Sauce. Garnish with crushed turrón blando.

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