Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.įor the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Spread the filling into the cooled pie crust. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Pour the custard back into the pan and place over medium-low heat. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. 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.) Traditional custard sometimes referred to as a "flan" with coconut flakes baked insideĤ.25 slice / 15.95 whole Fresh Strawberry Cream PieĪ pile of fresh strawberries topped with a strawberry glaze and whipped creamĤ.95 slice / 17.For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Traditional custard sometimes referred to as a "flan" sprinkled with nutmegĤ.75 slice / 16.95 whole Coconut Custard Pie Also known as Chess PieĤ.75 slice / 16.95 whole Egg Cream Custard Pie This is a creamy and buttery old fashioned southern dessert. Sweet potato filling with a hint of sweet spices Sweet pumpkin filling made with real cream and a hint of our specialty sweet spicesĤ.75 slice / 16.95 whole Sweet Potato Pie Traditional creamy lemon filling in a graham cracker crust Made with real condensed milk, key lime juice, and sugared egg yolks in a graham cracker crustĤ.95 slice / 17.95 whole Lemon Icebox Pie Our signature pecan filling with chocolate and cream added to create a very rich, tasty pecan pie Our signature pecan filling poured over pecan halves and bakedĤ.95 slice / 17.95 whole Texas Pecan Fudge Pie Whole petite bananas in a light chocolate mousse filling Our house specialty! A thin layer of sweet cream cheese then a layer of pecan pieces, which is covered with a vanilla and chocolate custard swirl and topped with whipped cream, powdered sugar and chocolate shavingsĪ layer of dark chocolate custard then a layer of light chocolate mousse topped with whipped cream, chocolate shavings and powdered sugarĤ.95 slice / 17.95 whole Coconut Cream PieĪ vanilla custard mixed with coconut flakes and topped with whipped cream and toasted coconut flakesĤ.95 slice / 17.95 whole Chocolate Cream PieĪ dark chocolate custard topped with whipped cream and chocolate sprinklesĤ.95 slice / 17.95 whole German Chocolate PieĪ dark chocolate custard mixed with pecan pieces and coconut flakes topped with whipped creamĤ.95 slice / 17.95 whole Bavarian Chocolate PieĪ light chocolate mousse filling topped with whipped cream, powdered sugar and chocolate shavingsĤ.95 slice / 17.95 whole French Blackbottom PieĪ layer of dark chocolate custard then a layer of vanilla rum custard topped with whipped cream, chocolate shavings and chocolate sprinklesĤ.95 slice / 17.95 whole Bavarian Banana Pie Whole petite bananas in vanilla flavored custard filling topped with whipped cream and sprinkled with chopped nuts
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