Recipe By : Bakers' Dozen (Nick Malgieri) Show #1A19
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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Filling:
2 1/2 c Milk
2/3 c Light brown sugar
1 pn Salt
1/3 c Corn starch
3 lg Eggs
4 tb Unsalted butter -- softened
2 ts Vanilla extract
Topping:
1 c Heavy cream
2 tb Sugar
1 ts Vanilla extract
Prepare and bake the crust.
Filling:
Combine 2 cups milk, sugar, and salt in a nonreactive saucepan; whisk
once to mix and bring to a boil over low heat. Place remaining
1/2 cup milk in a mixing bowl and whisk in corn starch, then eggs.
Return milk and sugar mixture to a boil over low heat then whisk
about 1/3rd of it into the egg mixture. Return milk and sugar mixture
to a boil once more and whisk in the egg mixture, whisking constantly
until the filling thickens and comes to a boil. Allow to boil,
whisking constantly, for about 30 seconds. Remove from heat, whisk in
butter and vanilla; pour into a nonreactive bowl. Press plastic wrap
against the surface of the filling and chill until it is
approximately 75°F. Spread the cooled filling evenly in the cooled
crust.
To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a hand mixer on medium speed or a heavy duty
mixer fitted with the whisk. Spread the cream over the filling,
making sure it touches the edges of the crust all around.
