Its time for PIE!!!!!!
This class we made both vanilla and banana cream pies as well as a pecan pie (which i have yet to try because its now frozen :P)
To begin, we made the basic pie dough and let it chill. Then we rolled it out into three pie crusts, two for the cream pies and one for the pecan. We prebaked the pie doughs for the cream pies by placing another pie tin inside the shell and baking upside down till it was brown, then cooled.
To make the cream pie fillings, we made a basic custard by scalding milk and sugar and pouring it slowly over egg yolks, whole eggs, cornstarch, vanilla and more sugar (some is added to the egg yolks to help stabilize them against curdling). after its all mixed in its put back on the heat and boiled to cook the starchy taste out of the cornstarch and to thicken it. This custard is then placed in the cooled, prebaked shells and put in the fridge to cool.
To make the pecan pie we melted the butter, brown sugar and corn syrup together and again pour slowly into a mixture of eggs and vanilla (no sugar or cornstarch though). After this is thoroughly mixed it is poured into the raw shell (with a decorative border) which has pecans in it. Then it is baked until the filling is set around the edges but still a little jiggly in the center (the heat from the pie will continue to cook it),
To make the banana cream pie simply add banana slices to the top of one of the cream pies and cover with apricot glaze or melted apricot jam (strained) using a pastry brush. This helps keep the bananas from going brown and adds a nice sheen to the pie. You can also do a border of whipped cream if you are good at piping (I am not but I had to do the border for class, it was bad).
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| Vanilla Cream Pie |
| Decorated with Whipped cream rosettes | and chocolate drizzle |
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| Pecan Pie |
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| Banana Cream Pie |
| With crappy crust... |
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