Sunday, June 11, 2017

Summer berry pie with lemon pastry cream

I made this last night for dinner with friends. I thought it was spectacular! 

1 9" pie crust, blind baked
1 recipe, lemon pastry cream
1 1/2 pints of berries (I used 1/2 pint raspberries, 1/2 pint blackberries, 1/2 pint blueberries), washed and dried
Raspberry or strawberry jelly

Pastry cream
1/2 to 3/4 cup sugar
1/4 cup + 2 tbl cornstarch
Pinch of salt
2 cups 1/2 and 1/2
1/4 cup lemon juice
4 eggs, beaten
Zest of 1 lemon
1/4 tsp l real lemon extract
1/2 tsp vanilla
4 tbl butter

In a saucepan, whisk together dry ingredients, slowly whisk in milk to make smooth mixture. Add lemon juice and cook over medium high heat til boiling. Whisk some of the hot mixture into the eggs. Then add egg mixture back and, stirring constantly, cook til it boils again. Add zest,extracts, and butter. Place a piece of plastic wrap down onto custard and let cool.

Heat some jelly in the microwave for 15-30 seconds til liquid. Paint the pie crust with the jelly. Fill the crust with the pastry cream and top with berries. Glaze berries with more jelly. Refrigerate for at least 2 hours before serving.

Monday, June 05, 2017

Piña colada icebox pie

Ingredients

  • 2 cups pecan shortbread cookie crumbs (about 16 cookies)
  • 1 cup sweetened flaked coconut
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 (8-oz.) can crushed pineapple in juice
  • 1 (8-oz.) package cream cheese, softened
  • 1 1/2 cups cream of coconut, divided
  • 2 large eggs
  • 1 cup whipping cream
  • Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs
  • Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).

  • Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).

  • Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.


    1. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.

    2. Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

    3. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.