BERRIES AND CREAM PIE WITH PECAN-GRAHAM CRACKER CRUST
INGREDIENTS:
CREAM FILLING:
5 large egg yolks
1/3 cup (2.5 ounces) granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup buttermilk (see note)
1 3/4 cups heavy whipping cream
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon fresh lemon zest
TOPPING:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 to 2 cups fresh berries
PECAN-GRAHAM CRACKER CRUST:
1 cup (4.5 ounces) finely crushed graham cracker crumbs(about 9 rectangle graham crackers)
1/2 cup (2 ounces) finely chopped pecans
2 tablespoons brown sugar
7 tablespoons butter, melted
DIRECTIONS:
FOR THE CRUST, preheat the oven to 350 degrees F. In amedium bowl, stir together the graham cracker crumbs, pecans and brown sugar.Add the melted butter and stir until evenly combined. Press the mixture intothe bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes untilfragrant and lightly golden. Remove from the oven and let cool completely.
FOR THE PUDDING FILLING, in a medium bowl, whisk togetherthe egg yolks, granulated sugar, cornstarch and salt. In a medium saucepan overmedium-low heat, bring the buttermilk and cream to a simmer, stirring every sooften. Slowly drizzle 1/2 cup or so of the hot mixture into the egg mixture,whisking quickly and constantly. Continue adding the hot cream mixture to theegg mixture until it has all been added. Pour the mixture back into thesaucepan and cook over medium-low heat, stirring constantly, until bubbling andslightly thickened, 4-5 minutes. Remove the saucepan from the heat and strainthe pudding through a fine mesh strainer into a bowl (this helps strain out anytiny bits of cooked eggs; you don’t have to strain the pudding if you feel likethe eggs cooked evenly but I always do just to be safe and ensure the creamiestpudding possible). Stir in the vanilla and lemon zest. Pour the filling intothe cooled crust, smoothing the top evenly. Lightly press a piece of plasticwrap directly on top of the filling to prevent a skin from forming. Refrigerateuntil fully chilled, 5-6 hours (or overnight). When ready to serve, beat the 1cup heavy whipping cream and powdered sugar with an electric mixer until thick and fluffy. Serve the pie with whipped cream and fresh berries. Enjoy.
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INGREDIENTS:
CREAM FILLING:
5 large egg yolks
1/3 cup (2.5 ounces) granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup buttermilk (see note)
1 3/4 cups heavy whipping cream
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon fresh lemon zest
TOPPING:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 to 2 cups fresh berries
PECAN-GRAHAM CRACKER CRUST:
1 cup (4.5 ounces) finely crushed graham cracker crumbs(about 9 rectangle graham crackers)
1/2 cup (2 ounces) finely chopped pecans
2 tablespoons brown sugar
7 tablespoons butter, melted
DIRECTIONS:
FOR THE CRUST, preheat the oven to 350 degrees F. In amedium bowl, stir together the graham cracker crumbs, pecans and brown sugar.Add the melted butter and stir until evenly combined. Press the mixture intothe bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes untilfragrant and lightly golden. Remove from the oven and let cool completely.
FOR THE PUDDING FILLING, in a medium bowl, whisk togetherthe egg yolks, granulated sugar, cornstarch and salt. In a medium saucepan overmedium-low heat, bring the buttermilk and cream to a simmer, stirring every sooften. Slowly drizzle 1/2 cup or so of the hot mixture into the egg mixture,whisking quickly and constantly. Continue adding the hot cream mixture to theegg mixture until it has all been added. Pour the mixture back into thesaucepan and cook over medium-low heat, stirring constantly, until bubbling andslightly thickened, 4-5 minutes. Remove the saucepan from the heat and strainthe pudding through a fine mesh strainer into a bowl (this helps strain out anytiny bits of cooked eggs; you don’t have to strain the pudding if you feel likethe eggs cooked evenly but I always do just to be safe and ensure the creamiestpudding possible). Stir in the vanilla and lemon zest. Pour the filling intothe cooled crust, smoothing the top evenly. Lightly press a piece of plasticwrap directly on top of the filling to prevent a skin from forming. Refrigerateuntil fully chilled, 5-6 hours (or overnight). When ready to serve, beat the 1cup heavy whipping cream and powdered sugar with an electric mixer until thick and fluffy. Serve the pie with whipped cream and fresh berries. Enjoy.
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