Wednesday, September 28, 2011
White Chocolate Amaretto Custard Pie with Raspberries
Trying something new today!
As you probably don't know, I really like to cook. Especially when it comes to baking. As the cold season approaches, I get to start flipping through my recipes for tasty treats that will fill my house with the warm smells of fattening, delicious goodies.
My coworkers also benefit from this. I bake an assortment of custard pies and fancy cakes, and every time I bring one in, my coworkers urge me to post pictures & recipes on my blog. So, here we go!
Above you see one of my very favorite recipes, my white chocolate amaretto custard pie with raspberries. And yes, it looks even prettier in person and yes, it tastes just as amazing as it sounds. I know that sounds a little vain, but trust me, it's pretty awesome.
Don't believe me? Well, then, try it out for yourself:
* 1 Shortbread Pie crust (I abhor graham crackers, but change it out if you must)
* 1 pint (2 packs) fresh raspberries**
* 1 pint heavy whipping cream
* 1 small can sweetened condensed milk
* 3 egg yolks, well beaten
* 3 tbsp. cornstarch
* 1 box Bakers white chocolate squares
* 2 tbsp. butter
* 2-3 Tbsp. Amaretto extract (I like a LOT of amaretto flavor, but use as much or as little as you like. I do NOT recommend substituting amaretto liquor, as it doesn't have nearly as much flavor as the extract does)
In a large saucepan, combine COLD heavy whipping cream and slowly add cornstarch, mixing constantly with a wire whisk. Turn heat to medium-low. Add condensed milk and egg yolks, still mixing constantly.
In a separate pan, add all white chocolate ingredients, amaretto extract to taste, and butter. Cook over LOW heat (or in a double boiler), mixing occasionally, until it's all melted together (so that it doesn't stick to the bottom) and bubbling.
Continue mixing the custard almost constantly over low to medium-low heat. When the custard becomes thick (so that the wire whisk leaves trails) and just starts to bubble--and this will take about 20 minutes, so bring your patience--turn off the heat and add the white chocolate mixture. Stir well with a spatula until bubbling again.
Pour the custard into the pie crust and let cool for at least an hour (NOT in the fridge).
Top with fresh raspberries** and chill at least 3 hours in the refrigerator. Overnight is best.
**You CAN use frozen raspberries, but make sure you thaw them and drain them VERY WELL. They will still turn the custard pink. It will taste fine, but it'll look a little funky, and I personally think that it tastes better with the fresh ones.**
As I make my other recipes, I'll post them up here as well as some pictures. You can look forward to things like Bananas Foster Custard pie, chocolate pecan custard pie, lemon-blueberry cake, and others. Yay, baking!!