Ooo custard pie! I'm half tempted to say that a bit of coconut needs to be added into the recipe, too. I'll add a note once I've had a chance to make it.
Melktert
3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar
Preheat the oven to 375 degrees F. Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. Insert pie crust. Prebake the crust for 10-12 minutes.
Bring half the milk and butter to the boil
In a seperate bowl cream the sugar, egg yolks, flour, salt and vanilla with the rest of the milk. Add some of the hot milk to the creamed mixture. Add the mix the pot and heat gently until it thickens Do NOT boil
Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top. Bake for 20-25 minutes or until the center is set when you gently jiggle the pie. Serve hot or cold.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
7.16.2009
7.01.2009
Sweet Cream Fruit Tartlettes
I'm a sucker for tartlettes of any kind, especially if they use a graham cracker crust. Instead of using the cream recipe you can also try key lime filling or cheesecake filling.
Sweet Cream Fruit Tartlettes:
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
1 1/4 cups (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.
**Note: Instead of individual tarts you can make one 9-inch (23 cm) tart.
Cream Filling:
8 ounces (227 grams) cream cheese, room temperature
4 ounces (113 grams) white chocolate, chopped and melted
1/4 cup sour cream or creme fraiche
fruit
Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (watch carefully as white chocolate scorches very easily). Remove from heat and set aside. In a large bowl, beat the cream cheese until fluffy and smooth (about 2 - 3 minutes). Add the melted white chocolate and then the sour cream, beating until you have a creamy smooth mixture. Evenly divide the cream among the tart shells smoothing the tops with the back of a spoon or an offset spatula. Cover and refrigerate until firm.
To serve: Top with fresh berries or cut up fruit.
Sweet Cream Fruit Tartlettes:
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
1 1/4 cups (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.
**Note: Instead of individual tarts you can make one 9-inch (23 cm) tart.
Cream Filling:
8 ounces (227 grams) cream cheese, room temperature
4 ounces (113 grams) white chocolate, chopped and melted
1/4 cup sour cream or creme fraiche
fruit
Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (watch carefully as white chocolate scorches very easily). Remove from heat and set aside. In a large bowl, beat the cream cheese until fluffy and smooth (about 2 - 3 minutes). Add the melted white chocolate and then the sour cream, beating until you have a creamy smooth mixture. Evenly divide the cream among the tart shells smoothing the tops with the back of a spoon or an offset spatula. Cover and refrigerate until firm.
To serve: Top with fresh berries or cut up fruit.
6.29.2009
Cherry Rhubarb Pie
I've only had it once. And it was an anemic little slice overpriced to a silly amount, but it was goooooooood! Someone take a pictue of a rhubarb for me. I have no idea what it looks like aside from 'pink'.
Cherry Rhubarb Pie
1 pound rhubarb, cut in 1/2-inch slices (about
1 (16 ounces) can pitted tart red cherries, drained
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1 recipe plain pastry, made with 2 cups of flour
Combine sliced rhubarb, cherries, sugar and tapioca; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold back every other pastry strip; fold down as you weave crosswise strips over and under.
Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal. Bake rhubarb pie at 400° for 40 to 50 minutes.
Cherry Rhubarb Pie
1 pound rhubarb, cut in 1/2-inch slices (about
1 (16 ounces) can pitted tart red cherries, drained
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1 recipe plain pastry, made with 2 cups of flour
Combine sliced rhubarb, cherries, sugar and tapioca; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold back every other pastry strip; fold down as you weave crosswise strips over and under.
Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal. Bake rhubarb pie at 400° for 40 to 50 minutes.
10.01.2008
Struesel Pear Pie
Pear Streusel Pie Filling
6 cups fresh pears, cut in eighths
1/2 cup brandy or water
3/4 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons butter
Add pears, brandy, sugar, nutmeg, cinnamon and butter in a pot and bring to a boil.
Streusel Topping
1 cup flour
1 cup sugar
1/4 cup melted butter
1/2 teaspoon vanilla extract
Place ingredients in a bowl and mix. Add 2 tablespoons cornstarch and 2 ounces of water to thicken. Place filling in a pre-baked 10 inch pie crust. Add streusel topping. Place in oven 8 to 10 minutes until golden brown.
6 cups fresh pears, cut in eighths
1/2 cup brandy or water
3/4 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons butter
Add pears, brandy, sugar, nutmeg, cinnamon and butter in a pot and bring to a boil.
Streusel Topping
1 cup flour
1 cup sugar
1/4 cup melted butter
1/2 teaspoon vanilla extract
Place ingredients in a bowl and mix. Add 2 tablespoons cornstarch and 2 ounces of water to thicken. Place filling in a pre-baked 10 inch pie crust. Add streusel topping. Place in oven 8 to 10 minutes until golden brown.
Subscribe to:
Posts (Atom)