With a last name that spells pie, I’m certain that Chef Gillespie’s Framish Pie will be a big hit when served at your Thanksgiving!
Framish Pie, A French Coconut and Amish Buttermilk hybrid created by Chef Kevin Gillespie, is a specialty at Gunshow in Atlanta (Photo by Angie Moser). Gunshow, offers a bold, new take on the traditional dining experience.
Inspired by Brazilian churrascaria-style dining and Chinese dim sum, Gillespie combined the two for a decidedly fun and delicious result. Dishes are presented on rolling carts and trays to diners at their tables where they can then choose what to order.
The restaurant’s name is a tribute to Gillespie’s family. Growing up, Gillespie’s father worked seven days a week to provide a better life for his family. On the rare Sunday afternoon he had off, father and son would go to a gun show.
½ cup salted plugra butter, softened
1½ cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
⅛ teaspoon almond extract
3 tablespoons all-purpose flour
1 pinch salt
1 cup buttermilk
Zest of ½ lemon
1 cup toasted, unsweetened coconut
2 7-inch store-bought all-butter pie shells
Preheat oven to 400 degrees.
Beat the butter and sugar together until light.
Add the eggs and beat; then beat in vanilla and almond extracts.
Sift flour and salt together and add to the batter alternatively with the buttermilk; beat until smooth. Add lemon zest and coconut and mix just to combine.
Divide between two pie shells and bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 30−40 additional minutes.
Pie should turn a nice golden brown when ready and a toothpick inserted should come out clean.