Poppy Seed Cream Pie
Source of Recipe
Beverly Boettcher of Franklin, Wis
List of Ingredients
1 1/2 cups milk
1 1/2 cups and 1 tablespoon granulated sugar (divided)
5 pasteurized eggs, separated (see note)
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 cup poppy seeds
2 envelopes unflavored gelatin
1/4 cup water
4 teaspoons peach extract (divided)
1/2 teaspoon cream of tartar
1 cup whipping cream
4 tablespoons powdered sugar Recipe
Prepare crust. In saucepan, combine milk, 1 cup of the granulated sugar, 5 egg yolks, salt and cornstarch. Whisk until sugar is dissolved. Add poppy seeds.
Cook over medium-low heat, stirring constantly once mixture begins to get hot. Cook until thick, about 4 minutes.
Meanwhile, dissolve gelatin in cup water in small bowl, adding more in drops if needed to absorb all of the gelatin powder. Add to cooked mixture. (Gelatin will glob but can be incorporated into custard with a whisk.) Remove from heat and set aside to cool until slightly warm, about 45 minutes. Add 2 teaspoons of the peach extract.
In separate bowl, beat egg whites until stiff. Add cream of tartar and gradually add 1/2 cup of remaining granulated sugar. Fold into cooked filling. Transfer filling into cooled crust. Refrigerate at least 2 hours.
Prepare topping. In bowl, whip cream and remaining 2 teaspoons peach extract, the powdered sugar and remaining 1 tablespoon granulated sugar. Blend. Pipe on top of cooled filling.
Makes 8 servings.
Note: Pasteurized eggs are available at many grocery stores. Pasteurized egg whites will take longer to beat. Alternatively, regular egg yolks could be used in the cooked mixture, and pasteurized egg whites (sold in cartons, labeled "for whipping") could be used for the egg white mixture.
Pie Crust
Pie crust that is great for any recipe that needs a pre-baked pie shell.
Ingredients
1 1/2 cups flour
1/4 teaspoon salt
3/4 of one stick premeasured butter-flavored Crisco
4 to 5 tablespoons cold water
Directions
Preheat oven to 450°F.
In medium mixing bowl, sift dry ingredients together. Cut in shortening, using pastry blender, until mixture is consistency of cornmeal. Add water and blend well.
Shape into ball and refrigerate 1 hour.
Roll out on lightly floured surface to fit 9- or 10-inch deep-dish pie plate. Fit into plate, fluting edge, and poke holes all over crust with fork.
Bake 10 minutes, until lightly browned.
Cool before using.
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