DEEP CREAM PIE RECIPES
DEEP-DISH MAPLE-BOURBON CREAM PIE RECIPE | EPICURIOUS
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances the sweetness.
Provided by Katherine Sacks
Total Time 1 hour, 10 minutes
Cook Time 30 minutes
Yield 10–12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
- Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
- Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
- Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8–10 minutes.
- Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
- Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
- Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10–15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5–10 minutes more.
- Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40–45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
- Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.
DEEP DISH COCONUT CREAM PIE RECIPE - COOKEATSHARE
Provided by CookEatShare Cookbook
Number Of Ingredients 2
Steps:
- Read thoroughly before starting. 4 1/2 tbsp. cornstarch 3 c. lowfat milk 4 1/2 egg yolks (save the whites) 1 stick butter 1 1/2 teaspoon vanilla 3/4 c. coconut flakes
Nutrition Facts : ServingSize 12 g, Calories 49, FatContent 0.0 g, TransFatContent 0.0 g, SaturatedFatContent 0.0 g, CholesterolContent 0 g, SodiumContent 0 g, CarbohydrateContent 12.6 g, FiberContent 0.0 g, SugarContent 12.59 g, ProteinContent 0.0 g
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