![]() Heat over medium heat until barely simmering. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.įor the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Remove from the oven and lift the sides of the parchment to remove the beans. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Freeze the pie shell for 30 minutes.Īrrange a rack in the center of the oven and preheat to 400 degrees F. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.) In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form.For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Store in the refrigerator until ready to serve. ![]() Add the delicious light and fluffy homemade whipped cream. When custard mixture has cooled and thickened, add coconut and stir to combine. Prepare pie crust as directed and bake using pie weights (I used dried beans). Transfer to a bowl, cover and refrigerate until until cooled (at least 2 hours). Reduce heat to medium low and cook, stirring occasionally, until mixture thickens (about 10 minutes). Return all the ingredients to the saucepan. While the mixer is still moving pour hot milk mixture into the egg mixture in thirds. While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil. Using a whisk attachment beat on medium 5 minutes. In a mixer combine eggs, sugar and cornstarch. Continue baking until crispy and golden (about 15-17 minutes). Bake half way (about 15-17 minutes) through the baking process. Place a piece of parchment paper on top of the raw dough, weigh down with pie weights, dried beans or rice. Place rolled dough piece into the pie pan, trim and crimp edges. Roll dough into desired shape and size and "blind" bake. The “pie weights” help keep the pie dough flat.Ĭlick her for the crust recipe-> PERFECT EVERY TIME 10 MINUTE PIE CRUST
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